Eggnog Flan Cake Recipes

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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



Eggnog Flan image

This sounds sooooo freakin good!

Provided by Brandy Bender

Categories     Puddings

Time 2h15m

Number Of Ingredients 3

2/3 c sugar
4 c eggnog
5 large eggs

Steps:

  • 1. Preheat the oven to 325 degrees. 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.
  • 2. 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.
  • 3. Loosely cover the roasting pan with foil and bake 1 hour. Remove foil and continute baking until the custard is set but still quivers, 40 minutes to 1 hour.
  • 4. Remove the flan from the roasting pan and let cool to rrom 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 CAKE



Eggnog Flan Cake image

Big thanks to Roberta Broussard and her Chocolate Flan cake. I've adapted her cake in light of the holidays to make a special Christmas treat. Please feel free to modify it according to your tastes. I wish the cake itself would have that rich eggnog taste, but I'm hesitant to substitute eggnog for the soda. Maybe next time...

Provided by Gale LuQuette

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 12

EGGNOG CAKE
1 box yellow cake mix
1 c cream soda soft drink
3 eggs (for cake)
1/3 c cooking oil
1 tsp nutmeg
1/4 tsp ground ginger
EGGNOG FLAN
12 oz eggnog
14 oz sweetened condensed milk
3 eggs (for flan)
1/2 bottle cajeta or caramel sauce

Steps:

  • 1. Preheat Oven to 400 degrees. Spray a bundt cake pan with spray oil (I love Baker's Joy). Pour 1/2 bottle of cajeta or caramel sauce on the bottom of the bundt pan. Set aside.
  • 2. Prepare cake as called for on box substituting the Cream Soda for the water. Mix well making sure to scrape down the sides. Set aside.
  • 3. Mix the eggnog, eggs and condensed milk for about 2-3 minutes.
  • 4. Pour cake mix over the caramel in the bundt pan making sure to evenly distribute the mix. Next pour the flan mixture over the cake. The flan mixture will seep beneath the cake (My kids and I love watching the cake balloon up as the flan mixture goes under).
  • 5. Place the bundt pan in a larger pan and pour hot water in the larger pan until it comes about 3/4 of the way up the larger pan. This water bath will help the cake and flan (especially the flan) cook evenly.
  • 6. I cover the bundt pan with aluminum foil to keep the top from burning. Cook for about 45 minutes then remove the foil. Cook for another 15-30 minutes (checking at 5-10 minute intervals) until a toothpick or bamboo skewer inserted in the middle of the cake comes out clean.
  • 7. Remove the cake from the oven and refrigerate (at least 5-6 hours but preferably overnight). Run a thin knife along the inner and outer edge of the bundt pan to loosen the cake and flan. Cover the top of the bundt pan with the plate or tray you will be serving from (This is much easier than trying to move the cake later). Invert the pan onto the tray and tap the top until the cake is released.
  • 8. If you did it right and the flan set correctly, you should have a result similar to the picture. Good luck!

EGGNOG FLAN



Eggnog Flan image

I like to use up leftover eggnog in creative ways. I decided to adapt a traditional flan recipe and use eggnog in place of the milk. It came out quite tasty with a nice texture and unique flavor. The eggnog I used had sugar in it so I cut the traditional recipe sugar in half. The sugar in the recipe can be adjusted according to how sweet you like it, but not more than 1 cup total. The prep time includes 1/2 hour needed for the eggnog to cool.

Provided by Baking Bear

Categories     Dessert

Time 1h45m

Yield 1 flan, 12 serving(s)

Number Of Ingredients 5

6 cups eggnog
1/2 cup sugar
7 eggs
1/4 teaspoon salt
1 cup sugar

Steps:

  • Preheat oven to 425.
  • Put 1 cup of sugar in a 9" round 31/2 " deep pan and place in oven.
  • Allow sugar to melt and turn light brown. As soon as sugar is melted and golden remove pan from oven.
  • Reduce oven temperature to 350.
  • Tilt and turn pan to coat the bottom and sides with the caramelized sugar.
  • Allow pan to cool at room temperature.
  • Heat eggnog to a boil and turn stove off.
  • Add the 1/2 cup of sugar and the salt and let this mixture cool.
  • In a separate bowl whisk eggs well.
  • To temper the eggs and prevent them from cooking if the eggnog is too hot, add a total of 1 cup of eggnog to the eggs, 1/4 cup at a time, mixing well after each addition.
  • Add tempered eggs to eggnog mixture and stir together well.
  • Pour the entire mixture through a metal strainer and into the caramelized pan.
  • Place pan in a larger pan filled with water about 1" up the sides of the flan pan. Place in oven.
  • Bake for 1 hour. Never let it bake more than 1 hour or the flan texture will be tough.
  • Remove from the oven and let it cool completely to room temperature.
  • Cover and place in the refrigerator until completely chilled. It can be chilled overnight and served the next day.
  • To serve, run a knife around the edge of the pan. Place a serving plate with an elevated rim over the pan. There will be a lot of liquid from the caramelized sugar so be sure to use a serving dish that will hold the liquid and the flan. Invert pan with the plate over it and allow the flan to go onto the plate. Remove the pan.
  • Cut flan into wedges, as you would for a pie, and spoon some of the caramelized sugar liquid over each serving.

Nutrition Facts : Calories 311.1, Fat 12.4, SaturatedFat 6.5, Cholesterol 198.3, Sodium 157.9, Carbohydrate 42.4, Sugar 35.9, Protein 8.5

CONTEST-WINNING EGGNOG CAKE



Contest-Winning Eggnog Cake image

This wonderful cake is full of eggnog flavor. I especially like to serve it around the holidays.-Debra Frappolli, Wayne, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

1/2 cup butter, softened
1-1/4 cups sugar
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup eggnog
FROSTING:
1/4 cup all-purpose flour
1/4 teaspoon salt
1-1/2 cups eggnog
1 cup butter, softened
1-1/2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
Red and green decorating gel, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Add extracts. Combine flour, baking powder and salt; gradually add to creamed mixture alternately with eggnog, beating well after each addition. Pour into two greased 9-in. round baking pans. , Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a small saucepan, combine flour and salt. Gradually stir in eggnog until smooth. Bring to a boil over medium heat whisking constantly; cook and stir until thickened, about 2 minutes. Cool to room temperature., In a large bowl, cream butter and confectioners' sugar until light and fluffy. Gradually beat in eggnog mixture and vanilla until smooth. Spread between layers and over top and sides of cake. If desired, decorate with decorating gel. Store in the refrigerator.

Nutrition Facts : Calories 372 calories, Fat 20g fat (12g saturated fat), Cholesterol 104mg cholesterol, Sodium 417mg sodium, Carbohydrate 44g carbohydrate (30g sugars, Fiber 0 fiber), Protein 5g protein.

EGGNOG FLAN



Eggnog Flan image

Enjoy this tart that's made with eggnog - a wonderful Christmas dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h50m

Yield 8

Number Of Ingredients 7

1 cup sugar
1/2 cup water
3 cups eggnog
1 can (14 oz) sweetened condensed milk (not evaporated)
3 eggs
2 tablespoons dark rum
1 teaspoon freshly grated nutmeg

Steps:

  • Spread sugar evenly over bottom of 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar melts and turns light caramel color. Carefully add water, stirring until blended. Pour into ungreased 9-inch round cake pan. Tilt pan to evenly coat bottom; set aside to harden, about 30 minutes.
  • Heat oven to 325°F. In large bowl, beat eggnog, condensed milk, eggs, rum and nutmeg with wire whisk until smooth. Pour over sugar mixture in pan. Place cake pan in broiler pan. Pour 1 inch of hot water into broiler pan.
  • Bake 45 minutes to 1 hour or until almost set and knife inserted in center comes out clean. Cool on cooling rack 1 hour. Refrigerate 1 hour. Run small metal spatula around edges of pan to loosen. Place 12-inch round serving plate with raised sides upside down over pan; turn plate and pan over. Remove pan. Garnish with fresh mint sprigs and cranberries.

Nutrition Facts : Calories 384, Carbohydrate 62 g, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 129 mg

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