Orange Rum Flan Boqueron
Puerto Rico Finest Series
Ingredients:
1 cup sugar
6 tablespoons Puerto Rican spiced rum
1 3/4 cups milk
1/4 cup orange juice
3 whole large eggs
3 large egg yolks
1 teaspoon finely grated orange peel
Pinch of salt
Boiling water
Raspberries for garnish (optional)
Preparation:
Preheat oven to 350°F. Grease eight 4-ounce ramekins or custard cups; place cups in roasting pan. Stir together 2/3 cup sugar and 3 tablespoons rum in small saucepan until blended Cook over medium heat, without stirring, until mixture turns golden, about 6 minutes. Continue cooking, stirring constantly, until mixture is a deep amber color. Pours immediately into samekins. Whisk together milk, orange juice, eggs, egg yolks, orange peel, salt, remaining sugar and rum until blended. Pour into ramekins. Pour boiling water into roasting pan around ramekins, about halfway up sides of ramekins. Bake 45 minutes until knife inserted in center of custard comes out clean. Remove ramekins from water bath; cool on wire rack. Refrigerate until completely chilled, about 3 hours. To serve, gently loosen custard from ramekins with knife. Invert onto dessert plates. Garnish with raspberries, if desired.
Makes 8 servings
Courtesy of Tourism of Puerto Rico, Rums of Puerto Rico -- Only the Finest
