• Skip to main content
  • Skip to primary sidebar

La Piña en la Cocina

Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
Home » Dessert First » Flan de Rompope

Flan de Rompope

November 12, 2022Leave a Comment

50 shares
  • Share
  • Tweet
  • Yummly
Jump to Recipe Print Recipe

Flan de rompope, spiked Mexican style eggnog! The holiday season is upon us and I have visions of sugared cranberries and spiked flan! Lol! Since I was little I have always loved the looks of the hollyberry with it’s green leaves. Reminds me so much of Christmas. I thought, keep it simple, but pretty. Years ago when I was working on developing recipes for Hispanic Kitchen site, I tested out many holiday recipes. Not all successful, but I learned a lot that is for sure! One of the simple tricks was how to prepare sugared cranberries to decorate your favorite desserts and cocktails. And it was because of that job that I challenged myself to learn how to prepare flan. After everything that has occurred in the past three years with covid and how it changed many of our lives, I see life differently. I am thankful to be sitting here typing these words to you and hopefully sharing a recipe the you will share with your loved ones this season or anytime. Enjoy!

https://animoto.com/play/5BZOast0Mx3Vu3EjhpbCYg
Flan de Rompope
flan de rompope

Doesn’t Have To Be Fancy, But It Fun!

With just a few simple ingredients like fresh cranberries, mint leaves, sugar and water you can change a simple flan into a eye appealing delicious dessert. Make it special! Not a fan of adding rompope into your flan? That’s ok. You can add spiced eggnog with orange zest for holiday flavors. If you cannot find the rompope, you can use Rumchata or spiked eggnogg in this recipe.

flan de rompope

Don’t Fuss! Don’t Stress!

Wonderful thing about flan is that it can be prepared ahead of time by a few days. You can store it chilled and uncovered for three days. Holidays can be stressful for many of us. We try to do too much in a short amount of time. The most important things are the time we share with our loved ones and the memories we make. Breaking bread together over conversation is wonderful. I miss those days with my siblings and parents. My dad would have loved this flan dessert! He loved all desserts actually. Sneaking in pies and ice cream when he thought we were already sleeping, lol! Miss my dad, miss my mom. They are always with me though. That’s why this whole blog started in the first place.

sliced flan de rompope

Rompope!

Rompope is an eggnog type of drink made with eggs, milk, vanilla and rum. That is the simple version. Some come flavored with cinnamon, nutmeg and clove. It’s delicious, not overly strong, when used in desserts that call for milk. This particular brand is available is some Mexican markets or in some liquor store. My friend Norma prepares Puerto Rican Coquito! Have you tried it? Delicious in flan!

Bottle of Rompope

Prep Ahead! You Will Thank Me Later!

As much as I cook and bake, I still make a habit of measuring out all of my ingredients, especially for baking. It just makes the whole cooking process go smoothly. And if you can cook with friends, even better. The meal or dessert may take three times longer, but most times enjoyable, lol! Cooking and baking is what saves me any time I feel stressed. I kid you not, preparing Mexican rice, the sounds and aromas is typically what I prepare on really stressful days. Then I get to eat it too!

ingredients for flan
sugar for caramel topping

Shake it! Shake It! Shake It!

When I was first learning to prepare flan, the caramel topping was the thing that stressed me out the most. Many times I let it go too long and it would taste burnt. But the most important thing is that I didn’t give up. Trial and error is how we learn.

sugar melting in skillet

Gently shake the skillet as the sugar melts and turns into a caramel sauce.

caramel for flan

As soon as it looks smooth and flows easily, it’s ready!

caramel in bundt pan

Is there such a thing as too much caramel? Maybe not!

custard for flan in blender jar
pouring custard into bundt pan
unbaked flan in bundt pan
flan pan covered with foil paper
baked flan just out of the oven still in water bath

Flip It Hot? Flip It Cold?

I am no expert on preparing flan! Baked my first flan about ten years ago and it was always kind of intimidating! Lol! Mom’s desserts consisted of hojarascas(polvorones), empanadas de calabaza(pumpkin), dulce de nuez(pecan candies) and the best homemade cakes, but not flan. My dear friend Norma prepares the most beautiful flan I have ever seen. She is the one that instructed me on how to prepare the caramel topping. She decorates them so beautifully too! One thing I never thought to ask her is when is the best time to flip the flan onto the serving plate? Warm or cold? In the past, I have always chilled my flan before attempting to release it onto the serving plate. Didn’t always come out very easy. After a bit of waiting, shaking and tapping and gravity, it would release! Lol! Stresses me out, ha, ha, ha, ha!! Advice from a nice follower on Instagram was to flip the flan about 15-20 minutes after it comes out of the oven. Done! Be careful, the pan will still be hot.

flan de rompope

Flan de Rompope

Creamy flan spiked with Mexican style eggnog! Festive for the holidays!
5 from 1 vote
Print Pin Rate
Course: Baking, Dessert
Cuisine: Mexican
Prep Time: 5 hours hours 30 minutes minutes
Cook Time: 1 hour hour
Chill Flan: 8 hours hours
Total Time: 9 hours hours 30 minutes minutes
Servings: 8 Servings

Equipment

  • Bundt Cake Pan
  • large oven proof pan for water bath

Ingredients

  • 2/3 cups sugar
  • 7 medium eggs or 6 jumbo eggs at room temperature
  • 1 can sweetened condensed milk
  • 1 cup evaporated milk
  • 1 1/2 cups spiked rompope or eggnog
  • 2 tsps vanilla extract
  • 1 tbsp cornstarch

Frosted Cranberries

  • 1/2 c water
  • 1 c granulated sugar
  • 12 oz fresh cranberries
  • 14-16 fresh mint leaves

Instructions

  • Preheat oven to 350 degrees F. In a tea kettle or pot heat 6 cups of water on low.
  • In a small nonstick skillet, pour in 1/2 cup of the sugar. Reserve the remaining sugar for later. Heat to medium. Do not stir at all. After a while, the sugar will begin to melt. Turn and shake the skillet once in a while as it melts and becomes caramel. Have your cake pan nearby. As soon as the caramel is a golden brown color and loose, pour into the bottom of bundt pan and carefully swirl to coat and spread out caramel. Set aside.
  • To the blender jar, add the eggs, sweetened condensed milk, evaporated milk, rompope, vanilla and cornstarch. Blend on high until very smooth. Pour into bundt pan.
  • Place flan into larger, oven proof pan. The pan should cover the sides of the bundt pan almost to the top. Carefully pour in hot water to the larger pot, making sure you don't get any water in the flan batter. Cover flan with foil paper. Carefully transfer the flan in the water bath onto the middle rack in the preheated oven. Bake the flan for one hour. Check it after 45 minutes. Remove the foil and gently jiggle the pan. If the flan appears firm with a slight jiggle, it's ready. If it's too loose, continue baking for 10-15 more minutes.
  • Once flan is fully cooked, remove it from the oven. Remove the foil paper. After 5 minutes, carefully remove it from the water bath. Let it sit for another 15 minutes. In all honesty, I have always chilled my flan before attempting to flip it over onto the serving plate. And doing so, the flan would sometimes not release that easily. I was advised to flip it as soon as I could(15-20 minutes) after it comes out of the oven.
  • Gently loosen the edges of the flan from the pan using a butter knife. Using a large shallow plate with a rim, place it on top of the flan. Holding with both hands, one on top of bundt pan and the other holding the plate tight to pan, flip flan over onto the plate. Set onto table. It may not release right away. Gently tap the bottom and sides of the bundt pan to help it release. If it doesn't release after a while, you may have to let gravity take its course. Once the flan releases, chill it uncovered for a few hours before decorating.

Frosted Cranberries and decorating

  • Two hours before you are ready to serve the flan, prepare the cranberries.
  • In a sauce pan, add 1/2 c of water and half cup of sugar. Heat to medium. After a few minutes, stir to dissolve the sugar. Remove from the heat. Pour in the 12 oz. of fresh cranberries. Stir well to combine and coat evenly.
  • Line a baking sheet with parchment paper. Using a slotted spoon, remove the cranberries from the simple syrup, shaking off excess syrup. Spread out evenly onto lined baking sheet. Let cranberries dry for one hour.
  • While the cranberries dry, tear off 14-16 mint leaves that are of equal size, more or less. Set aside.
  • Once cranberries have dried for one hour, take 24 of them and dredge them in reserved 1/2 cup of sugar until evenly coated. Transfer them to a section of parchment or wax paper. let sit for a few minutes.
  • Evenly space out 2 mint leaves(8 sections) slightly overlapping around the flan. I only added 14 all together, but would have liked 16, for 8 servings each having their cranberry decoration. Once you have the mint leaves in place. Gently place three frosted cranberries at the base of where the leaves overlap slightly. Push gently so they stick to the caramel and stay in place. Keep chilled until ready to serve. Store leftovers in the refrigerator.

Notes

The first time I used the bundt pan for flan, I added too much of the caramel topping. When I tried flipping it over to release, it got stuck, because part of the topping had hardened. It eventually released. Some of the hard caramel was on top, but easily came off leaving a nice looking flan anyway! Make sure you have a thin layer of caramel sauce on top, not too thick. 
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

Like this:

Like Loading...

Filed Under: Dessert First, Flan Tagged With: Baking, Flan, Rompope

Previous Post: « Chicharrón Prensado. Pressed Pork Chicharron
Next Post: Shredded Beef Tamal »

Reader Interactions

Would Love to Hear From YouCancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

Never Miss a Recipe

Get all the latest directly to your inbox

View Privacy Policy Before Subscribing

View our privacy policy

Mariscos-Seafood

Crispy Masa Crusted Shrimp and Poppers

popper with cheese and bacon filling

More Ceviche & Aguachile!

aguachile verde in a heart shaped cazuela

Filetes de Pescado al Ajillo-Garlic Butter & Lime Cod

Tacos Dorados! Cuatro Vientos!

crunchy tacos

You might also like…

close up of soup plated

Picadillo en Caldillo. Ground Beef in a Tomato Broth

Tequila Queso Fundido with Chorizo and Poblano

seafood chowder in bread bowl

Green Chile Seafood Chowder

Copyright © 2025 LA PIÑA EN LA COCINA

50 shares
MENU & SEARCH
  • Home
  • Recipes
  • About
    • Mexican at Heart
    • Media
  • Contact
  • Disclosure/Privacy Policy
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
Do not sell my personal information.
Cookie Settings Accept
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
CookieDurationDescription
cookielawinfo-checkbox-analytics11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional11 monthsThe cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance11 monthsThis cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy11 monthsThe cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytics
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Others
Other uncategorized cookies are those that are being analyzed and have not been classified into a category as yet.
Save & Accept
 

Loading Comments...
 

    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required