This delectable, easy Flan Recipe has the bones of a classic flan with the elevation of warm spices and dark rum for depth that hits. Flan, a slow-cooked custard, is a traditional Latin dessert that features minimal ingredients. A silky caramel sauce envelopes the firm yet tender custard. The flavors are so warm, rich and inviting, and it’s sooo delicious! It’s a perfect make-ahead dessert to whip up for any occasion!

spiced rum flan on round platter

I’ve tested out many variations of flan and to say that I am obsessed with this one right here would be a majorrr understatement, y’all. In my flan research and testing, I wanted a finished product that was heavy on the spices without being overwhelming, and also a deeply flavorful custard. Listen, if you love desserts that are ridiculously easy and full of flair, I’ve got you here 🫶🏾!

slice of flan on plate with fork

Flan is of Spanish origin; a flat cake, egg-based custard that is slowly cooked on top of a sweet caramel topping. After inverting, the cake or custard is drenched in the slick, extra delicious sauce, and the custard itself is delightfully tender. It’s most definitely a unique dessert that feeds a crowd and is clutch for making ahead of time because it’s a chilled sweet treat.

ingredients for flan in bowls

Ingredients You’ll Need:

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

  • Evaporated milk: Heaps of richness!
  • Coconut cream: For coconut flavor and creaminess.
  • Sweetened condensed milk: The perfect sweetness for the custard.
  • Dark rum: I recommend any Latin or Caribbean dark rum.
  • Eggs: For developing the custard base.
  • Vanilla & maple essence: I use vanilla bean paste + maple extract.
  • Spices: You’ll need ground cinnamon and allspice.
  • Espresso powder: Kicks up the depth with a hint of an espresso note.
  • Salt: For balancing all the flavors.
  • & for the caramel syrup: Granulated sugar + water.
flan ingredients in blender
add the ingredients to a blender
flan custard in blender
…& blitz away!
caramel sauce in cake pan
prep the caramel syrup
caramel sauce being poured into cake pan
…then add to pan

How To Make This Spiced Rum Flan Recipe:

(Note: please see the recipe card directly below for the complete written instructions.)

  • Preheat the oven to 350°F– You will need a 10-inch round cake pan for this recipe. Set it aside.
  • Make the custard base– In the body of a high-speed blender, add the evaporated milk, coconut cream, sweetened condensed milk, rum, eggs, vanilla bean paste, maple extract, cinnamon, allspice, espresso powder, and salt. Blitz the mixture until just combined and smooth. Then set the custard base aside while you make the flan caramel (syrup) topping.
  • Make the flan caramel (syrup)– In a medium saucepan over medium heat, combine the granulated sugar and water. Let the mixture cook until the sugar fully dissolves into the water, about 2-3 minutes. Then increase the heat to medium-high and continue cooking. You should see the mixture go from light brown to golden brown during this process with a bit of bubbling. No worries, the water is evaporating, and the caramel is forming, about 4-5 minutes. Then remove from heat.
  • Pour the hot caramel into the cake pan– Then set the pan aside to cool and harden, about 5-7 minutes.
flan custard being poured into cake pan
pour flan mixture into pan
foil-covered cake pan in water bath
…prep water bath
hand with knife running it along flan custard in pan
run a knife along the sides
hand removing flan from cake pan
…then invert the flan

Building The Flan & Baking:

  • Prep flan water bath– Back to the custard base, gently pour the custard base into the baking pan right on top of the hardened caramel. Cover the flan loosely with foil. Carefully place the baking pan into a larger pan (like a roasting pan) to create a water bath. Then place the pan(s) into the oven and fill the larger pan with about 1 inch of boiling water from a kettle.
  • Bake– Let the flan bake at 350°F for 1 hour and 15 minutes- until the center is firm with a little jiggle when nudged. Carefully remove from the oven and set aside to cool to room temperature. Afterward, transfer the covered flan to the refrigerator to chill and set for at least 4 hours or overnight (for best results).
  • Serve– To serve, run a small knife around the edge of the pan and use a large platter to invert the flan onto it. Slice the flan into wedges and serve. Oh yeahhh 😛! 
sliced flan on round platter

Why You’ll Love My Flan Recipe:

Whether you’re a flan fanatic or have never even tried flan before, you’ll be in for a really epic treat with this one…

  • DEEPLY FLAVORFUL: With fragrant spices like warm cinnamon and allspice, vanilla and maple essence, creamy coconut flavor, and a hint of espresso…mmm, there’s just a variety of bomb flavors going on here! 🤌🏾
  • EASY AS 1, 2, 3: The custard comes together with ease in the body of a blender, and the caramel sauce is also a breeze, too! Y’all, this flan dessert screams low effort, high reward!
  • MAKE-AHEAD DESSERT: I love making this spiced rum flan ahead of time for special occasions, celebrations, and holidays alike. Make it the day before you plan to serve, as it stays perfect when chilled, and serve it straight from the fridge…yes indeed!
slice of flan on plate with fork

How To Store Your Flan:

→ Keep your flan stored, covered, in the fridge at all times when not serving. It will keep for 4-5 days in the fridge.

Flan Tips & Tricks:

  • Follow the written recipe– This is truly self-explanatory, but a reminder! 😅
  • Keep an eye on the caramel sauce– The caramel syrup develops quickly, so don’t move away from it while it’s on the stove, it can burn quickly!
  • Don’t skip the water bath– Since this is a slowly cooked custard bake, the water bath helps to ensure that the custard cooks slowly and at an even rate.
sliced flan on small plate with fork

This Spiced Rum Flan recipe just needs to be on your must-make agenda, peeps! It’s such a classic and wildly tasty. Be sure to tag @butterbeready in your BBR recipe creations, I sure love to see it when you do. Until next time! 🤟🏾

More dope sweets & treats:

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spiced rum flan on round platter

Easy Spiced Rum Flan

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  • Author: Quin Liburd
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8
  • Category: Desserts & Sweets
  • Method: Baking
  • Cuisine: Latin
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Description

This delectable, easy Flan Recipe has the bones of a classic flan with the elevation of warm spices and dark rum for depth that hits. Flan, a slow-cooked custard, is a traditional Latin dessert that features minimal ingredients. A silky caramel sauce envelopes the firm yet tender custard. The flavors are so warm, rich and inviting, and it’s sooo delicious! It’s a perfect make-ahead dessert to whip up for any occasion!

Ingredients

  • 1 (12-ounce) can evaporated milk
  • 1 (13.5-ounce) can coconut cream
  • 1 (14-ounce) can sweetened condensed milk
  • ¼ cup dark rum, preferably Latin or Caribbean (I use Myers’s)
  • 5 large eggs
  • 1 tablespoon vanilla bean paste
  • 1 tablespoon maple extract
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons instant espresso powder
  • 1 teaspoon kosher salt
  • 1 cup granulated sugar, for flan caramel (syrup)
  • ¼ cup water, for flan caramel (syrup)

Instructions

  1. Preheat the oven. Position an oven rack in the center, and then preheat the oven to 350°F. You will need a 10-inch round cake pan for this recipe. Set it aside.
  2. Make the custard base. In the body of a high-speed blender, add the evaporated milk, coconut cream, sweetened condensed milk, rum, eggs, vanilla bean paste, maple extract, cinnamon, allspice, espresso powder, and salt. Blitz the mixture until just combined and smooth- careful not to overly blend. Then set the custard base aside while you make the flan caramel (syrup) topping.
  3. Make the flan caramel (syrup). In a medium saucepan over medium heat, combine the granulated sugar and water. Let the mixture cook until the sugar fully dissolves into the water, about 2-3 minutes. Then increase the heat to medium-high and continue cooking. You should see the mixture go from light brown to golden brown during this process with a bit of bubbling. No worries, the water is evaporating, and the caramel is forming, about 4-5 minutes. Then remove from heat.
  4. Immediately pour the hot caramel into the cake pan. The cake pan will get hot once the caramel is poured in, so use oven mitts to gently swirl the pan to evenly coat the bottom surface. The sauce will harden quickly, so you want to work quickly. Then set the pan aside to cool and harden, about 5-7 minutes.
  5. Build flan & water bath. Back to the custard base, since it’s been sitting, use a rubber spatula to give it a swirl to ensure everything is nicely incorporated. Then gently pour the custard base into the baking pan right on top of the hardened caramel. Cover the flan loosely with foil. Carefully place the baking pan into a larger pan (like a roasting pan) to create a water bath. Then place the pan(s) into the oven and fill the larger pan with about 1 inch of boiling water from a kettle.
  6. Bake. Let the flan bake at 350°F for 1 hour and 15 minutes- until the center is firm with a little jiggle when nudged. Carefully remove from the oven and set aside to cool to room temperature. Afterward, transfer the covered flan to the refrigerator to chill and set for at least 4 hours or overnight (for best results).
  7. Serve. To serve, run a small knife around the edge of the pan and use a large platter to invert the flan onto it. I like to apply a few taps to the bottom of the pan (as if you’re beating a drum) to help loosen the flan. Then gently lift the cake pan and walaa! Slice the flan into wedges and serve. Enjoy! 

Notes

  1. Storing: Keep your flan stored, covered, in the fridge at all times when not serving. It will keep for 4-5 days in the fridge.
  2. Please read blog post in its entirety for more tips + tricks.

Recipe by: Quin Liburd- Butter Be Ready

Photography by: The Mindful Hapa