Eggnog flan
Votes: 1
Time:
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Eggnog is a popular Western Christmas drink made from eggs, milk, and spices, with or without alcohol. It's also an excellent ingredient for a delicious flan or pudding topped with a thin layer of caramel. It's even a convenient way to use up leftover eggnog after the holidays. Both store-bought and homemade eggnog are suitable. All you have to do is add more eggs, pour the mixture into a caramel-glazed pan, and bake in a double boiler. The dessert is so luxurious, it's hard to believe it's so easy to make.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2/3 cup sugar
- 4 tbsp. eggnog
- 5 large eggs
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 160°C (325°F). Combine sugar and 2 tablespoons water in a medium saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring with a spoon, until a rich amber color develops, 5-7 minutes. Pour the caramel into a shallow, 25cm (10-inch) round cake pan, tilting it so the caramel evenly coats the bottom.
- Bring a kettle of water to a boil. In a large bowl, whisk the eggnog and eggs until smooth, being careful not to over-beat or create bubbles. Pour the egg mixture over the caramel in the mold, then place the mold in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the flan mold.
- Cover the pan loosely with foil and bake for 1 hour. Remove the foil and continue baking until the custard is set but still jiggly in the center, 40 minutes to 1 hour.
- Remove the pan from the roasting pan and let it cool to room temperature, then cover and refrigerate for about 2 hours. Before serving, run a thin knife around the edge of the flan, place a plate upside down on the pan, and invert it to serve.
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