Venezuelan Quesillo (Caramel Flan) with Rum-Soaked Raisins

Combine the raisins and dark rum in a small bowl and let them soak for at least 20 minutes, or longer for more flavor.

To make the caramel, combine 1 cup granulated sugar and 1/4 cup water in a heavy-bottomed saucepan over medium heat. Cook, stirring occasionally, until the sugar dissolves, then stop stirring. Continue to cook until the mixture turns a deep amber color, about 8-10 minutes. Immediately pour the hot caramel into a 9-inch round baking pan or flan mold, tilting to coat the bottom and sides evenly. Set aside to cool and harden.

In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth, about 1 minute. Do not overblend, as too much air can create bubbles in the flan.

Gently stir the rum-soaked raisins into the blended custard mixture.

Pour the custard mixture into the caramel-coated baking pan. Cover the pan tightly with aluminum foil.

Place the covered baking pan into a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the flan pan. Bake in a preheated oven at 350°F/175°C for 60-70 minutes, or until a knife inserted near the center comes out mostly clean.

Carefully remove the flan pan from the water bath and let it cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.

To unmold, run a thin knife around the edge of the flan. Place a serving plate upside down over the flan pan, then quickly and carefully invert the flan onto the plate. The caramel sauce will cascade over the flan.