Something about the creamy silkiness of its custard and the bitter sweetness of the caramel keeps me coming back bite after bite with this really simple, really delicious Eggnog Flan.
I thought using eggnog would be perfect because both eggnog and flan use eggs, so I knew they’d work well together, and with the upcoming holidays, it’s a great way to use any of that leftover eggnog that is just sitting in the refrigerator.
I decided to use vanilla beans instead of vanilla extract to give it that nice boost of flavor, but if you can’t find vanilla beans (I had to go to three different stores!), vanilla extract is definitely okay. I also added a dash of ground cloves and cinnamon so it had that warm holiday taste.
If your flan is having a difficult time coming out of its baking dish, fill another shallow dish with hot water and place the flan inside of it for about 3 to 5 seconds. After that, lightly tap the sides with your palm until it begins to loosen.
For the more grown-up version, you can add any alcoholic beverage of choice such as bourbon, rum, or whiskey.
So instead of throwing away that eggnog, make it into this easy flan!
I was so bummed to have missed out on Fiesta Friday last week because I got so caught up in the holidays, but I’ll definitely be bringing this to Fiesta Friday #45! Can’t wait to see what else has been brought to the party.
Adapted from this recipe.
- 2/3 cup sugar
- 2 tablespoons water
- 5 eggs
- 4 cups eggnog
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- First make the caramel by placing the sugar and water in pan. Swirl the the mixture until it turns golden brown, but do not stir.
- Once sugar is completely melted, pour into the bottom of your dish and set aside.
- Preheat oven to 350°F.
- Whisk eggnog, eggs, vanilla bean (or vanilla extract), ground cloves, and cinnamon in a large bowl. Do not over whisk.
- Fill a separate pot with water that will be used to fill another pan that your flan will be inside of while baking.
- Carefully pour eggnog mixture over caramel and place baking dish into pan and fill with enough water until it is about halfway up the sides.
- Place in oven and bake for one hour covered with foil and another hour uncovered.
- Remove from oven once the flan is firm but still jiggles.
- Allow to cool to room temperature before placing in fridge for a minimum of two hours or overnight.
- Carefully flip flan onto a plate and dust with ground cinnamon or top with whipped cream and enjoy!