Flan (rompope) Recipe
Make Flan (rompope) Recipe in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Caramel
Custard
Method
Desserts
- 1
Make caramel
In a 9-inch round flan mold, combine 1 cup granulated sugar with 2 tablespoons water. Cook over medium heat, swirling occasionally, until the sugar dissolves and turns amber. Immediately remove from heat and tilt the mold to coat the bottom evenly. Let caramel cool and harden before proceeding.
- 2
Blend custard
In a blender or large bowl, whisk together 414 ml sweetened condensed milk, 354 ml evaporated milk, 4 eggs, 0.5 cup Rompope, 1 teaspoon vanilla, and 0.25 teaspoon salt until smooth. Strain to remove bubbles.
- 3
Assemble
Pour the custard mixture over the set caramel in the flan mold.
- 4
Bake
Place the filled mold in a larger baking dish. Add hot water to come halfway up the sides. Cover with foil and bake in a preheated 350°F (175°C) oven for 60–70 minutes, until the center barely jiggles.
- 5
Chill and unmold
Carefully remove the mold from the water bath and let cool to room temperature. Refrigerate at least 4 hours or until completely chilled. To serve, run a knife around the edges and invert onto a serving plate so the caramel sauce flows over the custard.
