Flan With Biscuits De Reims

• 16 biscuits roses or 32 biscuits roses mini
• 6 eggs
• 80g of sugar
• 330 ml of milk
• 350 ml of heavy cream
• 1/4 c. liquid caramel
• 1/2 c. rum soaked raisins

1. Beat the eggs, sugar, milk and cream.
2. In a 9-inch round cake tin (or a leak-proof spring form tin), pour the caramel and sprinkle the soaked raisins.
3. Delicately pour the mixture over the caramel and raisins.
4. Break 12 rose biscuits or 24 mini rose biscuits into large uneven pieces and place them in the mixture (be sure they are fully submerged).
5. Cover the top of the cake with 4 whole rose biscuits or 8 whole mini rose biscuits.
6. Cook at 356u0b0 F (180u0b0 C) for 1 hour.
7. Invert the cake tin on a plate.
8. Optional: Sprinkle with shredded coconut.

roses, eggs, sugar, milk, heavy cream, ubc, rum soaked raisins

Taken from www.epicurious.com/recipes/member/views/flan-with-biscuits-de-reims-50074126 (may not work)