*This post marks Day 22 of Miss Ginsu’s 2008 Advent Calendar.
After falling in love with the divine flan at a local taco place, I thought it’d be a good idea to combine a lifelong passion for eggnog with the decadent flan genre.
In case you’ve never made flan, it’s kind of a two-step process.
The first step involves making a caramel sauce that coats the bottom of the pan. Thereafter, a custard mixture is poured over the caramel and it’s baked, then flipped over to put the caramel at the top, making the process very like a tarte tatin or a pineapple upside-down cake.
You could, of course, pour the caramel sauce and the batter into individual ramekins, but I don’t have that many ramekins or that much ambition… so I’m going with one large flan that gets cut into wedges. Less pretty, but it’s faster to make and easier to transport.
As it turns out, the recipe for flan and the recipe for eggnog are very similar. The major difference is in the preparation.
In fact, I reserved a bit of my flan batter and warmed it up in a double boiler while the rest of the flan baked. Cream, fresh eggs, sugar and spice… no surprise this combo made a fine, festive ‘nog.
Merry Eggnog Flan (Serves 6-8)
3/4 cup sugar
3 large eggs
1 (14oz) can sweetened condensed milk
1 cup cream
1/4 cup milk
2 Tbsp spiced rum or whiskey (optional)
1 tsp ground nutmeg
- Preheat the oven to 350° F.
- In a small saucepan, cook the sugar over medium heat until begins to melt. Don’t stir or touch it; just lower the heat and heat it, swirling the pan, until the melted sugar caramelizes to a golden brown.
- Pour the caramel into the bottom of a 9” quiche/flan dish or cake pan. Turn the dish to evenly coat the bottom. Allow to cool.
- Meanwhile, whisk the eggs in a mixing bowl, blending in the condensed milk, cream, milk, the rum/whiskey and the nutmeg.
- Place the quiche/flan dish inside a roasting pan (with high sides) and pour hot water into the roasting pan until it measures about half-way up the side of the flan dish.
- Carefully move the roasting pan to center rack of the oven and pour the egg batter into the flan dish. (This process prevents flan flubs on the way to the oven.) Bake until the flan is firm in the center, but still has a little jiggle — about 50 to 60 minutes.
- Carefully move the hot flan dish from the roasting pan to a wire rack to cool. Then chill in the refrigerator at least 2 to 3 hours.
- To serve, warm the flan for a few minutes. Run a knife around the edge of the dish and place a large plate on top of the flan dish. Gently flip them both together so that the flan gently flops onto the plate. Lift away the flan dish and cut the flan into wedges.
Though it’d be a lovely afternoon treat with hot coffee, I think this flan would also make an appropriate postre for the holiday taquitos of Calendar Day 6.
Feliz navidades a todos!