instructions

• For the caramel:
• In a saucepan mix water and sugar over medium-low heat. When the sugar is all
  dissolved (no sugar granules left), turn up the heat to medium-high, and let this mixture
  turn into caramel, this process will take about 15-20 minutes, do not mix, just keep an
  the eye that it doesn’t burn because it will taste bitter.
• After a couple of minutes it will start to boil, bubbling a lot, please do not touch or stir.
  Just let it cook and you will see that little by little the color of the mixture will start to
  change, to a light caramel color and then to a medium-dark caramel color. Turn off the
  heat.
• Protect your hands with an oven mitt or a kitchen towel and pour into the pan
  covering all the inner surface with the caramel. Let it cool, it will get hard.
• For the custard:
• *Preheat oven to 350 F*
• In a large bowl whisk eggs. Then, add sweetened condensed milk, evaporated milk,
  vanilla extract, rum, cinnamon, and nutmeg. Pour the mixture through a sieve into your
  pan, this will help catch any egg that did not mix well or big chunks of spices. Place
  your pan inside a larger one with 2 fingers high of boiling water.
• Bake for 45 minutes. You know it’s ready when the center of your flan jiggles a little
  but there are no liquid parts. If you think it needs more baking time, just bake for 5-10
  more minutes max. Don’t overbake or it won’t have the creamy texture we want.
• It is very important to always keep hot water in the larger pan. If the water evaporates,
  add more.
• Let it cool to room temperature for about 1 hour. Then, cover it with foil and place it
  in the fridge for at least 6 hours or overnight.
• When ready to serve, run a knife around the border and turn the flan upside-down on
  top of a bigger plate. If that doesn’t help, place the pan over some hot boiling water for a
  couple of minutes, then try to turn the flan over again. Have patience, sometimes, it
  takes a little bit of time. Using a spoon, scoop all the caramel left in the bottom of the
  pan and pour it on the top of your flan.
• Decorate with fresh cranberries and rosemary. Slice and serve.
• Keep refrigerated.
• Recipe by our friend Sandra @Pastrytales