Best 2 Eggnog Flan Recipes

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Indulge in a delightful culinary journey with our eggnog flan recipe, a harmonious blend of creamy custard and rich eggnog flavors, encased in a delicate caramel glaze. This classic dessert, with its smooth and velvety texture, is a perfect indulgence for any occasion. As you embark on this culinary adventure, you'll also discover variations of this delectable treat, such as the Bourbon Eggnog Flan, which adds a hint of warmth and complexity to the traditional recipe. For those with dietary restrictions, we've included a Gluten-Free Eggnog Flan option, ensuring everyone can savor the delightful flavors of this holiday favorite. Additionally, our collection features a Keto Eggnog Flan recipe, catering to those following a ketogenic diet. Each recipe is meticulously crafted with step-by-step instructions, ensuring you achieve the perfect balance of flavors and textures in every bite. Prepare to tantalize your taste buds and create unforgettable memories with our eggnog flan recipes.

Let's cook with our recipes!

EGGNOG FLAN



Eggnog Flan image

Provided by Food Network Kitchen

Yield 8

Number Of Ingredients 3

2/3 cup sugar
4 cups eggnog
5 large eggs

Steps:

  • 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.

EGGNOG FLAN ON CINNAMON CRUST



Eggnog Flan on Cinnamon Crust image

Flan is amped up with holiday spices and a crispy cookie crust.

Provided by Claudia Fleming

Categories     Rum     Egg     Dessert     Bake     Christmas     Cinnamon     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 25

Crust:
1 cup all purpose flour
1/2 teaspoon (generous) ground cinnamon
1/8 teaspoon (generous) freshly grated or ground nutmeg
1/8 teaspoon (generous) salt
1 large egg yolk
1 tablespoon whipping cream
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 tablespoons sugar
Flan:
1 3/4 cups sugar, divided
1/3 cup water
1 tablespoon light corn syrup
6 large egg yolks
2 large eggs
2 cups heavy whipping cream, divided
2 cups whole milk
2 tablespoons dark rum
1 tablespoon freshly grated or ground nutmeg
Rum whipped cream:
1 cup chilled heavy whipping cream
1/4 cup powdered sugar
1 tablespoon dark rum
3/4 teaspoon vanilla extract
Freshly grated or ground nutmeg (for sprinkling)

Steps:

  • For crust:
  • Whisk first 4 ingredients in small bowl to blend. Whisk egg yolk and 1 tablespoon whipping cream in another small bowl to blend. Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in yolk mixture (mixture may look curdled). Beat in flour mixture just until blended (dough will be slightly sticky). Using floured hands, gather dough together and form into disk. Wrap in plastic; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
  • Position rack in center of oven and preheat to 375°F. Roll out dough on lightly floured parchment paper to 9-inch round. Using 8 1/2-inch-diameter plate as guide, cut out round. Transfer dough round, still on parchment, to baking sheet. Pierce dough all over with fork. Bake until crust is golden brown and baked through, 28 to 30 minutes. Cool crust completely on baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
  • For flan:
  • Combine 1 cup sugar, 1/3 cup water, and corn syrup in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Immediately pour caramel into 9-inch-diameter cake pan with 2-inch-high sides. Using oven mitts to protect hands, tilt pan to swirl caramel over bottom and halfway up sides of pan. Cool while preparing custard.
  • Position rack in center of oven and preheat to 325°F. Whisk egg yolks, eggs, 1 cup cream, and 1/4 cup sugar in large bowl to blend. Combine 1 cup cream, milk, rum, nutmeg, and 1/2 cup sugar in large saucepan. Stir rum mixture over medium heat until sugar dissolves; increase heat and bring to simmer. Gradually whisk hot rum mixture into yolk mixture. Pour mixture through fine strainer into cake pan with caramel. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Cover roasting pan loosely with foil.
  • Bake flan until set, about 1 hour 40 minutes (center may move slightly when pan is gently shaken, but top will feel set when lightly pressed). Remove from oven; let flan stand in roasting pan with water 10 minutes. Remove cake pan from roasting pan. Transfer directly to refrigerator; chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  • For rum whipped cream:
  • Combine all ingredients except nutmeg in large bowl. Using electric mixer, beat until peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
  • Run small knife around flan to loosen from pan. Place baked crust atop flan in pan. Place large platter atop flan with crust. Using both hands and holding platter and pan with flan firmly together, invert flan with crust onto platter. Scrape any caramel remaining in pan over flan. Top center of flan with mound of rum whipped cream. Sprinkle cream lightly with grated nutmeg.

Tips:

  • Use fresh ingredients. This will give your eggnog flan the best flavor and texture.
  • Make sure your eggs are at room temperature. This will help them mix evenly with the other ingredients.
  • Don't overbeat the eggs. Overbeaten eggs can make your flan rubbery.
  • Strain the mixture before baking. This will remove any lumps and ensure a smooth custard.
  • Bake the flan in a water bath. This will help it cook evenly and prevent it from curdling.
  • Let the flan cool completely before refrigerating. This will help it set properly.

Conclusion:

Eggnog flan is a delicious and festive dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. If you are looking for a new dessert to try, eggnog flan is a great option.

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