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Nutty, sweet and creamy. This rompope flan is the perfect dessert for the holiday season.
Posadas Navideñas have begun and I couldn’t be more excited. I’m planning on making all my family’s favorite desserts. From sweet tamales to churros to buñuelos to creamy Rompope flan. I always like to bake a flan on special occasions but this one is extra special because it includes Rompope.
It’s our first Christmas flan and Rompope just had to be its flavor. Rompope
is holiday drink similar to eggnog but not the same. It is customarily enjoyed during the holidays so I figured this combo would be perfect. It is yellow in color and thick in consistency; made with egg yolks and almonds and usually consumed after meals as it is a sweet drink with whiskey or rum added that works very well as a digestive.
This gives the flan its sweetness and that Rompope distinctive taste.
This holiday season, I’m partnering with America’s egg farming families to share favorite global holiday food traditions featuring eggs! Whether you’re celebrating the holidays at home or across the globe, gather around the table and start a new holiday recipe tradition this season.
Related recipe: Mexican Bread Pudding
Mine will be a Rompope flan every Christmas. Eggs are one of the most important ingredients in holiday cooking and baking, and all year long of course! They are actually considered a holiday staple because eggs are consumed during the winter holiday season more than any other time of the year. They are also one of the few foods that are a naturally good source of vitamin D and are free of sugars and carbohydrates.
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Rompope Flan
Nutty, sweet and creamy. This rompope flan is the perfect dessert for the holiday season.
Ingredients
1 cup granulated sugar
¼ cup water
6 eggs, room temperature
1 can sweetened condensed milk
1 can evaporated milk
1 teaspoon vanilla extract
1 cup Rompope
1 package cream cheese, room temperature
Maraschino cherries
Whipped cream
Instructions
Preheat oven to 350° F.
Combine sugar and water in a medium pan and heat over medium heat. Bring water and sugar to a boil and swirl pan by the handle; do not stir. Remove from heat as soon as caramel mixture turns amber in color.
Pour caramel into 10-inch mold. Carefully swirl mold to evenly coat bottom. Set aside.
Place eggs, milks, vanilla, Rompope and cream cheese in blender. Blend until all ingredients have mixed thoroughly.
Place mold in a large roasting pan. Pour mixture into mold. Add boiling water to roasting pan, filing approximately halfway.
Carefully place roasting pan with mold in the oven and bake for 60-65 minutes. Remove from heat and let cool in roasting pan with water.
Remove mold from roasting pan, cover with aluminum foil and refrigerate 4 hours to overnight.
Run a small knife around flan edges. Gently shake mold to loosen flan. Place a large plate over mold and quickly turn upside down for flan to drop onto the plate.
Slice, garnish with maraschino cherries and whipped cream. Serve.
