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Chocolate Rum Flan


  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 2 eggs
  • 6 egg yolks
  • 1/4 cup Hershey's chocolate syrup
  • 2 tablespoons dark rum
  • 1 cup granulated sugar


  1. Heat oven to 375 degrees F.
  2. Place the sweetened condensed milk, evaporated milk, eggs and egg yolks, chocolate and rum in a food processor or blender and mix together thoroughly.
  3. To make the caramel, place the sugar in a heavy-bottom saucepan and cook over medium heat, stirring constantly, until the sugar is a light amber color, about 20 minutes.
  4. Pour caramel into six individual 8-ounce ramekins or molds, or a 9 x 4-inch loaf pan. Pour the flan mixture into the ramekins or molds on top of the caramel. Place in a water bath and bake uncovered for 15 minutes.
  5. Reduce oven temperature to 350 degrees F, and continue baking until set, when a knife inserted comes out clean, about 30 minutes.
  6. Remove from oven and let cool completely.
  7. To serve, run a knife around the inside edges of the ramekins or molds and invert the flans onto a serving platter or individual plates.

Yield: 6 servings

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