Eggnog Flan
"I like to use up leftover eggnog in creative ways. I decided to adapt a traditional flan recipe and use eggnog in place of the milk. It came out quite tasty with a nice texture and unique flavor.
The eggnog I used had sugar in it so I cut the traditional recipe sugar in half. The sugar in the recipe can be adjusted according to how sweet you like it, but not more than 1 cup total.
The prep time includes 1/2 hour needed for the eggnog to cool."
- Ready In:
- 1hr 45mins
- Ingredients:
- 5
- Yields:
-
1 flan
- Serves:
- 12
ingredients
directions
- Preheat oven to 425.
- Put 1 cup of sugar in a 9" round 31/2 " deep pan and place in oven.
- Allow sugar to melt and turn light brown. As soon as sugar is melted and golden remove pan from oven.
- Reduce oven temperature to 350.
- Tilt and turn pan to coat the bottom and sides with the caramelized sugar.
- Allow pan to cool at room temperature.
- Heat eggnog to a boil and turn stove off.
- Add the 1/2 cup of sugar and the salt and let this mixture cool.
- In a separate bowl whisk eggs well.
- To temper the eggs and prevent them from cooking if the eggnog is too hot, add a total of 1 cup of eggnog to the eggs, 1/4 cup at a time, mixing well after each addition.
- Add tempered eggs to eggnog mixture and stir together well.
- Pour the entire mixture through a metal strainer and into the caramelized pan.
- Place pan in a larger pan filled with water about 1" up the sides of the flan pan. Place in oven.
- Bake for 1 hour. Never let it bake more than 1 hour or the flan texture will be tough.
- Remove from the oven and let it cool completely to room temperature.
- Cover and place in the refrigerator until completely chilled. It can be chilled overnight and served the next day.
- To serve, run a knife around the edge of the pan. Place a serving plate with an elevated rim over the pan. There will be a lot of liquid from the caramelized sugar so be sure to use a serving dish that will hold the liquid and the flan. Invert pan with the plate over it and allow the flan to go onto the plate. Remove the pan.
- Cut flan into wedges, as you would for a pie, and spoon some of the caramelized sugar liquid over each serving.
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RECIPE SUBMITTED BY
I love to bake and cook. I am known for my yummy and professional looking desserts.
Since finding out I have a wheat intolerance I have been experimenting with gluten free baking and cooking. I have been very successful in recreating my old favorite recipes into "I can't believe it's gluten free" versions.
