Cuban Rum Flan Recipe

Here's a traditional Cuban rum flan recipe.

We recommend you read the recipe instructions thoroughly before you begin. Be sure to note our recipe tips as well.

To prepare the baking pan:

1. Preheat the oven to 325F
2. Place the fry pan over medium heat
3. Pour a 3/4 cup of sugar into the fry pan
4. Stir continuously until it turns to a medium brown liquid caramel
5. Pour the caramel into the pie pan
6. Swirl and tilt the pie pan to coat the sides and bottom with caramel then set aside

To prepare the mix

1. Crack and separate 5 eggs, putting the egg yolks in a bowl along with 3 whole eggs
2. With a whisk or mixer, blend together the eggs as you pour in a 3/4 cup of sugar and 3 tablespoons of rum
3. Continue to blend as you pour in 1 cup of milk and 1-3/4 cups of coconut milk
4. Once well blended, pour the mix into the caramel coated pie pan

To cook:

1. Place a dish towel at the bottom of the larger baking/roasting pan
2. Place the pie pan on top of the towel
3. Carefully pour hot water into the baking pan so it create a water bath about 1/2 way up around the outside of the pie pan
4. Place the baking pan in the oven
5. Cook for 45-50 minutes
6. To check for readiness, slide the knife in and out near the center, if comes out clean the flan is done
7. Remove the pan from the oven

To cool:

1. Place the pie pan on the counter to cool for 15 minutes
2. Then place it in the refrigerator for at least 4 hours

To serve:

1. Slide a knife around the inside wall of the pan to loosen the flan from the sides
2. Place a large plate upside down on top of the pie pan and then flip them both over so the pan is upside-down over of the plate
3. Remove the pie pan and enjoy