Classic Rum Flan – A Rich and Creamy Dessert
Flan, a staple in Belizean dessert cuisine, is known for its rich, creamy texture and delightful caramel topping. Rooted in Belize’s diverse culinary history, this Belizean flan recipe captures the essence of traditional methods while being adaptable for modern kitchens.
When I am in a hurry and I cannot think of what dessert to make I always fall back on flan because it is easy and I always have the ingredients at home. There are many recipes throughout Latin America for sure. Here is mine. We hope you enjoy it!
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Nutritional Information (per serving):
- Calories: 300
- Fat: 10g
- Carbohydrates: 45g
- Protein: 5g
Belizean Flan Recipe Ingredients:
- 1 cup granulated sugar (for caramel)
- 3 large eggs
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 1 tablespoon vanilla extract
Instructions:
- Prepare the Caramel: In a medium saucepan, melt sugar over medium heat, swirling frequently, until it turns a golden-brown caramel. Pour into a round baking dish, tilting to coat the bottom evenly.
- Blend the Mixture: In a blender, combine eggs, condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
- Bake the Flan: Preheat your oven to 350°F (175°C). Pour the blended mixture over the caramel. Place the baking dish in a larger pan and fill the outer pan with hot water halfway up the sides of the dish. Bake for 60 minutes or until the center is just set.
- Chill and Serve: Remove from the oven and water bath, then cool to room temperature. Refrigerate for at least 3 hours. To serve, invert onto a serving plate, allowing the caramel to flow over the flan.
Alternative Ingredients:
- Dairy-Free: Substitute condensed and evaporated milk with coconut milk.
- Sugar-Free: Use a sugar substitute for both caramel and the custard.
Serving Suggestions: Serve chilled as a stand-alone dessert or accompanied by fresh fruits or a light coffee.
Tips for the Perfect Flan:
- Ensure the caramel is golden brown; too light won’t bring the rich flavor, and too dark will taste bitter.
- Blend the mixture just enough to combine; over-blending can introduce air bubbles.
- A water bath is crucial for even cooking and a smooth texture.
Have you tried this Belizean flan recipe? Share your experience, tweaks, or questions in the comments below. Let’s celebrate the flavors of Belize together!
Note: Enjoy this classic rum flan chilled, with the rich caramel sauce drizzled on top. It’s a perfect dessert for special occasions or a delightful end to a dinner party.
How to make a water bath for cheesecakes and flan.
Checkout our other dessert recipes for your Belizean-inspired sweet tooth:
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