CHOCOLATE-RUM FLAN

      Title: CHOCOLATE-RUM FLAN
  Categories: Miamiherald, Desserts
       Yield: 6 Servings
  
       1 cn Sweetened condensed milk,
            -14.5oz
       1 cn Evaporated milk, 12 oz
       2    Eggs
       6    Egg yolks
     1/4 c  Chocolate syrup
       2 tb Dark rum
       1 c  Sugar to caramelize the pan
  
   Combine the milks, eggs, egg yolks, chocolate, and rum in a food
   processor or blender and process well. Preheat oven to 375 degrees F.
   Heat the sugar in a heavy-bottomed saucepan over medium heat,
   stirring constantly until the sugar has melted and is a light amber
   colour, about 20 minutes. Pour the caramel into 6 individual 8-oz
   ramekins or molds, or a 9x4 inch loaf pan. Pour the flan mixture over
   the caramel. Place in a water bath and bake uncovered for 15 minutes.
   Reduce heat to 350 degrees F and continue baking until set, when a
   knife inserted comes out clean, about 30 minutes more. Remove from
   the oven and let cool completely. To serve: Run a knife around the
   edges of the ramekins or mold and invert the flans onto a serving
   platter or individual plates.
   
   Source: Nuevo Latino by Douglas Rodriguez Miami Herald, 2/22/96
   format by Lisa Crawford, 7/6/96
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