Eggnog Flan is a delightful twist on a classic dessert that combines the creamy richness of flan with the festive flavors of eggnog. This holiday treat brings together the velvety texture of traditional flan and the warm spices of eggnog, creating a dessert that is perfect for celebrations and family gatherings.
Ingredients
Scale:
1 cup granulated sugar (for caramel)
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1 cup eggnog
4 large eggs
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
½ teaspoon ground cinnamon
Whipped cream (for garnish)
Ground nutmeg or cinnamon (for dusting)
Instructions
Preheat your oven to 350°F (175°C). It's essential to get the oven hot enough to ensure even baking and help set the flan properly.
In a medium saucepan over medium heat, add 1 cup of granulated sugar. Stir constantly with a wooden spoon until the sugar melts and turns a golden amber color, about 10 minutes.
Once melted, quickly pour the caramel into a round 9-inch flan mold or a cake pan, tilting the pan to coat the bottom evenly. Set aside to cool and harden.
In a large mixing bowl, combine the sweetened condensed milk, evaporated milk, eggnog, eggs, vanilla extract, nutmeg, and cinnamon. Use an electric mixer on medium speed for about 2-3 minutes until well combined and smooth.
Pour the mixture over the hardened caramel in the flan mold.
Place the flan mold inside a larger baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the flan mold.
Bake in the preheated oven for about 60-70 minutes, or until the flan is set.
Once baked, remove the flan from the water bath and let it cool at room temperature for about 30 minutes.
Refrigerate the flan for at least 4 hours, or overnight for best results.
To serve, run a knife around the edge of the flan to loosen it. Place a serving plate on top of the mold and invert it.
Garnish with whipped cream and a sprinkle of nutmeg or cinnamon before serving.
