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
- Preheat the oven: Set your oven to 350°F (175°C) so it’s ready for baking the flan.
- 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.
- 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.
- Assemble the flan: Pour the custard mixture over the cooled caramel in the pan. Cover the pan tightly with aluminum foil.
- 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.
- 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.
- 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.
- 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
