Eggnog Flan Recipe

ByLana Polati
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Introduction

Eggnog flan is a festive twist on a classic dessert, combining the creamy texture of flan with the rich, spiced flavors of eggnog. Perfect for holiday gatherings, this custard dessert delights with a smooth caramel topping and warm hints of rum and nutmeg.

The image shows a smooth caramel flan with a shiny, even orange-brown top layer. It sits on a clear glass plate with a decorative edge, placed on a white marbled surface. Along the center of the flan, there is a curved line of fresh and sugared cranberries in red and dark purple shades, mixed with whole star anise spices that have a brown woody texture. The caramel sauce spreads thinly around the edges of the flan, creating a glossy border. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 3/4 cup granulated sugar
  • 1 1/2 cups eggnog
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 5 large eggs (room temperature)
  • 2 tablespoons rum (or 1 teaspoon rum extract)
  • 1/4 teaspoon nutmeg (double it for more spice flavor)
  • Cranberries, rosemary, star anise (optional for decorating)

Instructions

  1. Step 1: Preheat the oven to 350°F.
  2. Step 2: Melt the sugar in a pan over medium heat, stirring with a plastic spatula until it turns a deep amber color. Pour the caramel immediately into a 9-inch round pan with at least 2-inch high sides, tilting the pan to coat the bottom and some of the sides evenly. Let the caramel cool completely before proceeding.
  3. Step 3: Add the eggnog, sweetened condensed milk, evaporated milk, eggs, rum, and nutmeg to a blender. Blend for 10 to 15 seconds to combine. Alternatively, whisk the ingredients together in a bowl for a slightly less smooth texture.
  4. Step 4: Pour the custard mixture into the cooled caramel-coated pan. Cover the pan tightly with foil, then place it inside a larger pan. Pour hot water into the larger pan, filling it halfway up the sides of the flan pan to create a water bath.
  5. Step 5: Carefully transfer the setup to the oven. Bake for 85 minutes, or until the flan is set around the edges but slightly jiggly in the center. Remove the flan pan from the water bath and let it cool to room temperature.
  6. Step 6: Chill the flan in the refrigerator for at least 4 hours, preferably overnight. This resting time allows the caramel sauce to soften and the flavors to meld.
  7. Step 7: To serve, run a knife around the edge of the pan to loosen the flan. Place a serving plate upside down over the pan and quickly invert it to release the flan. Remove the pan, garnish with cranberries, rosemary, and star anise if desired, then slice and enjoy.

Tips & Variations

  • Use room temperature eggs to ensure a smooth custard without curdling.
  • For a non-alcoholic version, substitute rum with rum extract or omit it altogether.
  • Double the nutmeg if you prefer a stronger spice flavor that complements the eggnog.
  • Decorate with fresh cranberries and rosemary sprigs for a festive presentation.

Storage

Store the eggnog flan covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. Reheat by bringing to room temperature if preferred, but it is best enjoyed cold.

How to Serve

The image shows a smooth, shiny flan with a rich caramel orange top layer. It sits on a clear glass plate with a delicate pattern, placed on a white marbled surface. On the flan, there is a curved line of fresh red and frosted cranberries, placed close together along with several brown star anise pieces, adding texture and a festive touch. The flan’s edges are slightly darker with caramel glaze dripping lightly around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this flan ahead of time?

Yes, this flan tastes even better after chilling overnight because the caramel softens and the flavors deepen, making it an ideal make-ahead dessert.

What if I don’t have a blender?

You can whisk the custard ingredients thoroughly in a bowl instead of blending. The texture may be slightly less smooth, but the flan will still be delicious.

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Eggnog Flan Recipe

★★★★★

4.8 from 119 reviews
  • Author: Lana
  • Total Time: 5 hours 35 minutes
  • Yield: 8 servings 1x
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Description

Eggnog Flan is a rich, creamy custard dessert infused with the festive flavors of eggnog, rum, and nutmeg. This classic flan features a smooth caramel topping and a velvety texture, perfect for holiday celebrations or any special occasion. Made by baking the custard in a water bath at a low temperature, it ensures a delicate, jiggly center that sets beautifully after chilling.

Ingredients

Scale

Caramel

  • 3/4 cup granulated sugar

Custard

  • 1 1/2 cups eggnog
  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 5 large eggs (room temperature)
  • 2 tablespoons rum (or 1 teaspoon rum extract)
  • 1/4 teaspoon nutmeg (double it for more spice flavor)

Optional Garnishes

  • cranberries
  • rosemary
  • star anise

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) so it’s ready for baking the flan.
  2. Make the caramel: Melt the granulated sugar in a pan over medium heat, stirring constantly with a plastic spatula until it liquefies and turns a deep amber color. Quickly pour the caramel into a 9-inch round pan with sides at least 2 inches high, tilting the pan to coat the bottom and some of the sides evenly. Allow the caramel to cool and harden completely.
  3. Prepare the custard mixture: In a blender, combine the eggnog, sweetened condensed milk, evaporated milk, eggs, rum, and nutmeg. Blend for 10 to 15 seconds to achieve a smooth custard. Alternatively, whisk the ingredients together in a bowl, though blending creates a silkier texture.
  4. Assemble the flan: Pour the custard mixture over the cooled caramel in the pan. Cover the pan tightly with aluminum foil.
  5. Set up water bath and bake: Place the covered flan pan inside a larger roasting pan. Pour hot water into the larger pan until it reaches halfway up the sides of the flan pan, creating a water bath to ensure gentle cooking.
  6. Bake the flan: Carefully transfer the pans to the preheated oven and bake for 85 minutes. The flan should be mostly set with a slightly jiggly center. Remove from oven and carefully take the flan out of the water bath.
  7. Cool and chill: Let the flan cool at room temperature for about an hour. Then refrigerate for at least 4 hours, ideally overnight, to allow it to firm up and for the caramel to melt into a luscious sauce.
  8. Unmold and serve: To serve, run a knife around the pan’s edges to release the flan. Place a plate wider than the pan upside down on top and quickly invert. Remove the pan and optionally decorate with cranberries, rosemary, and star anise. Slice and enjoy your festive flan!

Notes

  • Use room temperature eggs for a smoother custard.
  • Be cautious when melting sugar as it can burn easily—stir consistently and remove from heat once caramel color is reached.
  • Covering the flan pan tightly with foil prevents water from seeping into the custard.
  • The water bath ensures even, gentle cooking and prevents cracking.
  • Refrigerate for at least 4 hours or overnight for best texture and flavor development.
  • Optional garnishes like cranberries and herbs add a festive touch but can be omitted if preferred.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: eggnog flan, holiday dessert, caramel flan, custard dessert, baked flan, festive dessert, creamy custard

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