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1
Heat 1/2 cup sugar and the rum in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color. Pour immediately into a metal ring mold and tilt to cover entire bottom with liquid caramel.
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2
Preheat oven to 325 degrees.
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3
Place the cream in a saucepan over medium heat and stir while heating, but do not let it come to a boil. Set aside.
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4
In a large bowl, beat the eggs, yolks and sugar until smooth and light yellow in color. Add vanilla and mix well.
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5
Add the chestnut puree and mix well. Pour the hot cream into the chestnut mixture and stir until smooth and all ingredients are incorporated evenly.
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6
Fit a dish towel in the bottom of a high-sided pan that will accomodate the ring mold. Place the metal ring mold in the pan, then place both on the oven rack.
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7
Pour the pudding mixture into the ring mold, then carefully pour the boiling water into the larger pan to a level that reaches halfway up the side of the ring mold.
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8
Bake pudding until set, about 1 hour or until a knife comes out reasonably clean. Cool flan on a metal rack, then refrigerate for at least 3 hours, but preferably overnight.
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9
To unmold, run a rubber spatula around edge of mold, all the way down to the bottom and all the way around.
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10
Place the serving platter over the mold, then quickly flip over so that the flan slips onto the serving plate.
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11
Scoop any leftover caramel onto the flan and serve.
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12
Note: you can also make these individually in small ramekins.
