EGGNOG FLAN
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
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
EGGNOG FLAN
Provided by Food Network Kitchen
Yield 8
Number Of Ingredients 3
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
This sounds sooooo freakin good!
Provided by Brandy Bender
Categories Puddings
Time 2h15m
Number Of Ingredients 3
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
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
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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