Recipes, re-invented from cooking shows

Rum and Raisin Flan with Pineapple-Sage Marmalade

Name: Rum and Raisin Flan with Pineapple-Sage Marmalade
Prep time: 45 minutes
Cook time: 45 minutes
Total time: 90 minutes (plus 4 hours chilling)

Prep. Time:

Baking Time:

Total Time:

45 minutes

90 minutes (plus 4 hours chilling)

Serves:

6 individual flans

Inspired by Chef Amar's Top Chef creation, with enhanced rum and sage flavors based on judge feedback. A silky smooth flan with rum-soaked raisins, golden caramel, and aromatic pineapple-sage marmalade.

Ingredients

FOR THE CARAMEL:
1 cup caster sugar
1/4 cup water
2 tablespoons butter

FOR THE RUM-RAISIN CUSTARD:
1/2 cup golden raisins
1/4 cup dark rum (plus 2 tablespoons extra for enhanced flavor)
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
4 large eggs
2 large egg yolks
1 teaspoon vanilla extract
Pinch of salt

FOR THE PINEAPPLE-SAGE MARMALADE:
2 cups fresh pineapple, finely diced
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
8-10 fresh sage leaves (increased from original for judge preference)
1 tablespoon butter

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Instructions

PREPARE THE RUM RAISINS:
1. Soak raisins in 1/4 cup rum for at least 30 minutes until plump. Reserve any remaining liquid.

MAKE THE CARAMEL:
2. In a heavy saucepan, combine caster sugar and water. Cook over medium-high heat without stirring until golden amber, about 8-10 minutes.
3. Remove from heat, whisk in butter. Quickly divide among six 6-oz ramekins, tilting to coat bottoms evenly.

PREPARE THE CUSTARD:
4. Preheat oven to 325°F. In a saucepan, gently heat milk and cream to just below simmering.
5. In a bowl, whisk together sugar, whole eggs, egg yolks, vanilla, and salt until smooth.
6. Slowly pour hot milk mixture into egg mixture, whisking constantly to prevent curdling.
7. Strain mixture through fine-mesh sieve. Stir in 2 tablespoons additional rum and any reserved raisin soaking liquid.
8. Fold in rum-soaked raisins. Divide mixture among prepared ramekins.

BAKE THE FLANS:
9. Place ramekins in a roasting pan. Pour hot water halfway up sides of ramekins.
10. Bake 40-45 minutes until centers are just set but still slightly jiggly. Critical: Maintain low temperature to avoid bubbles around edges.
11. Remove from water bath and cool completely. Refrigerate at least 4 hours or overnight.

MAKE THE PINEAPPLE-SAGE MARMALADE:
12. In a saucepan, combine pineapple, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until thickened and jammy, about 15-20 minutes.
13. Add sage leaves in final 5 minutes of cooking for enhanced sage flavor. Remove sage leaves and stir in butter.
14. Cool to room temperature.

TO SERVE:
15. Run a thin knife around edges of flans. Dip bottom of each ramekin briefly in hot water, then invert onto serving plates.
16. Serve with a dollop of pineapple-sage marmalade alongside.