Eggnog flan or crème caramel
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Course
Dessert
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Cuisine
European, South American, International
Eggnog flan or crème caramel
Description
Eggnog flan or crème caramel starts with a caramel made by boiling sugar and water until it reaches a rich amber shade, then poured carefully into a baking mold or individual ramekins. The custard mixture blends eggs, eggnog, sugar, and vanilla, strained to ensure smoothness. The mixture is poured over the caramel, then baked in a water bath to provide even, gentle heat and prevent curdling.
The flan cooks at initial higher heat, then the temperature is lowered to complete cooking, achieving the delicate custard texture with a slight jiggle but firm set upon cooling. The dessert is cooled and inverted before serving, revealing the amber caramel topping. The eggnog provides a seasonal richness and sweet spice undertone to the custard flavor.
Serving the flan chilled is typical, as it allows the caramel sauce to be properly set and the custard to firm to the right texture. It can be made in individual portions or a single larger mold depending on preference or occasion.
Ingredients
For the caramel:
- 1/2 cup water
- 1 cup sugar 200 grams
For the eggnog flan:
- 6 egg whole
- ½ cup sugar 100 grams
- 2 teaspoons of vanilla
- 3 cups eggnog 720 ml
Instructions
- Pre-heat the oven to 350F or 175C.
- Combine the water and sugar for the caramel in a small saucepan, bring to a light boil and cook -without stirring for 8-10 minutes – or until the mix starts to turn a rich amber color.
- Carefully pour the hot caramel into a baking mold, you can use individual molds/ramekins or a 8-9 inch square or round baking mold.
- Blend the eggs, eggnog, sugar, and vanilla.
- Strain the mix and pour it into the baking mold or ramekins that already have the caramel in them.
- To prepare the water bath, put the baking mold(s) into a deep larger baking pan, add water until it reaches about ½ the level of the baking mold(s) with the flan in them.
- Bake at 350F / 175C for 30 minutes, then lower the heat to 325F/165C and bake for another 15-30 minutes. The exact time will vary on the size of molds, but it should be about 1 hour for the larger molds and about 45 minutes for the individual molds/small ramekins. The flan should slightly jiggly, but firm.
- Remove the eggnog crème caramel flan(s) from the oven and let it cool down at room temperature for about 20-30 minutes. Then refrigerate for a few hours before serving.
- To remove the flan from the mold, place the mold in a bowl with water for a few minutes. Then use a knife to gently oosen the edges.
- Put the mold upside down on a plate and gently pat it until it releases. Let the caramel drizzle all over the flan. Serve inmediately.
User Reviews
Overall Rating
5
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