Eggnog Flan

Brandy Bender


This sounds sooooo freakin good!

★★★★★ 1 vote
15 Min
2 Hr


2/3 c
4 c
5 large


1Preheat the oven to 325 degrees. Stir the sugar and 2 tablespoons water in a medium skillet. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5 to 7 minutes. Pour the caramel into a shallow 10 inch-round cake pan, tilting the pan so the caramel evenly coats the bottom.
2Bring a kettle of water to a boil. Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air. Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan.
3Loosely cover the roasting pan with foil and bake 1 hour. Remove foil and continute baking until the custard is set but still quivers, 40 minutes to 1 hour.
4Remove the flan from the roasting pan and let cool to rrom temperature, then cover and refrigerate until cold and set, about 2 hours. To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold.

About this Recipe

Course/Dish: Puddings
Dietary Needs: Vegetarian
Other Tag: For Kids
Hashtags: #eggs, #sugar, #eggnog