Eggnog Flan On Cinnamon Crust Recipes

EGGNOG FLAN

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.

EGGNOG FLAN

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

Steps:

• PreparationFor 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.

CINNAMON FLAN

Steps:

• Arrange rack in the middle of the oven. Preheat oven to 350°F.
• Combine sugar and water in a medium heavy-bottom saucepan.Bring to a boil over medium-high heat; cook, shaking the pan occasionally, until golden, 12-15 minutes. Immediately pour the caramel into a deep dish pie glass plate; tilt the pan to evenly coat. Set aside until cool and hard, 8-10 minutes.
• Meanwhile, combine the low fat milk, condensed milk, cinnamon sticks and orange peel in a saucepan. Cook over medium heat, stirring until almost simmering. Remove from heat; let stand 15 minutes. Remove the cinnamon sticks and peel. Beat the eggs and egg whites in a bowl. Whisk in the milk mixture until combined. Pour into the pie plate.
• Set the flan in a roasting pan and fill with enough water to come halfway up the side of the pie plate. Bake until the custard is set but jiggle in the centre, 30-35 minutes. Transfer to a rack; let cool 1 hour. Refrigerate the flan for at least 3 hours.
• To unmold, run the tip of a knife around the edge of the flan. Invert a large, flat plate on top of the flan and flip it over. Lift off the pie plate. Cut the flan into wedges and serve.

CINNAMON FLAN

Steps:

• Preheat oven to 325°F. Place four 3/4-cup custard cups in 13x9x2-inch baking pan. Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes. Immediately pour syrup into custard cups, dividing equally.
• Whisk milk and cinnamon in small saucepan to blend; bring to simmer. Cover and let cool 15 minutes.
• Whisk eggs to blend in medium bowl. Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla. Divide among caramel-lined custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until set in center, about 55 minutes. Cool in water in pan. Remove custard cups from water; cover and refrigerate overnight.
• Run small knife around custards to loosen. To unmold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.

CREAMY EGGNOG TART

Steps:

• Heat oven to 350ºF.
• Place dough on lightly floured surface; roll out to 11-inch round. Use to line 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust all over with fork.
• Bake 25 to 30 min. or until golden brown; cool completely.
• Remove rim. Beat pudding mix and eggnog in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Spread with remaining COOL WHIP to within 2 inches of edge; sprinkle with cinnamon. Refrigerate 2 hours.