Friday, December 23, 2011

Eggnog Flan

As we approach the New Year we end yet another holiday season. For readers of this blog, you probably noticed I didn't have much in the way of holiday postings. Just been in Oregon busy with dad's heart surgery. We brought him home yesterday.

With the new year only a week away it means that eggnog will soon be disappearing from the dairy case at the grocers. Yet there is still time if you need to put together an item for that a party you are going to. This is as simple as can be with only three ingredients. I came across it in the Food Network's magazine and just had to try it. It took about two hours to make, which is longer than regular flan recipes, but the texture is so smooth and light and worth the long bake time.

Eggnog Flan
  • 2/3 cup sugar
  • 4 cups eggnog
  • 5 large eggs

Preheat the oven to 325 degrees F. 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.

Bring 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.

Loosely cover the roasting pan with foil and bake 1 hour. Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour.

Remove the flan from the roasting pan and let cool to room 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.
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