9 Point Flan Recipe

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9 Point Flan

Lynnda Cloutier


A thin sliver of this ultra rich and creamy flan goes a long way. it was developed in The Times test kitchen when there were a lot of leftover egg yolks.

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1 1/4 cups sugar
8 to 10 egg yolks
1 can evaporated milk, 13 oz
2 to 4 tbsp. rum

Directions Step-By-Step

Heat 3/4 cup sugar til melted and caramel colored. Pour into 5 cups baking dish and swirl to line dish with caramel.Set aside. Beat egg yolks with 1/2 cup sugar.
Add evaporated milk and rum to taste and beat well. Turn custard into prepared baking dish. Place dish in pan of hot water and bake at 350 for about 1 hour or til knife inserted in center comes out clean. Cool thoroughly at room temperature, then unmold on serving plate. Serves 6 to 8

About this Recipe

Course/Dish: Other Desserts