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
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 - SLIMMED
Our holiday eggnog has half the calories of regular alcohol-free eggnog and almost 95 percent less fat - a perfect drink to toast your New Year's resolutions.
Provided by Food Network Kitchen
Categories beverage
Time 19m
Yield 4 (8-ounce) servings
Number Of Ingredients 7
Steps:
- In a nonstick saucepan combine 2 cups of the milk, the orange zest, and cinnamon. Heat over medium-high heat until just below a boil. Remove from the heat and set aside for 30 minutes to steep. Refrigerate the remaining cup of milk.
- Reheat the milk mixture to a simmer over medium heat. Meanwhile, in a medium bowl whisk together the eggs and sugar. Gradually pour half the hot milk into the egg mixture while whisking constantly. Pour the hot egg mixture back into the milk and cook the custard over low heat, stirring constantly until thickened, about 4 minutes. Don't let the custard boil. Strain custard into a bowl. Discard the cinnamon and orange zest. Add the vanilla to the custard and set aside to cool to room temperature, then refrigerate until cold.
- When ready to serve, foam the reserved cold milk with a milk frother or immersion blender, and fold into the custard. Serve eggnog in cups dusted with cinnamon.
Nutrition Facts : Calories 213 calorie, Fat 2.5 grams, SaturatedFat 1 grams, Cholesterol 108 milligrams, Sodium 133 milligrams, Carbohydrate 36 grams, Protein 10 grams, Sugar 35 grams
EGGNOG CUSTARD
We give a twist to traditional eggnog by using it to make these individual, creamy custards.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, whisk egg yolks and sugar. In a small saucepan, heat eggnog over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of eggnog into egg yolk mixture. Return all to the pan, stirring constantly. Stir in the rum, vanilla and salt., Transfer to six 6-oz. ramekins or custard cups. Place ramekins in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 209 calories, Fat 10g fat (5g saturated fat), Cholesterol 221mg cholesterol, Sodium 151mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
EGGNOG FLAN ON CINNAMON CRUST
Flan is amped up with holiday spices and a crispy cookie crust.
Provided by Claudia Fleming
Categories Rum Egg Dessert Bake Christmas Cinnamon Christmas Eve Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 25
Steps:
- For 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.
EGGNOG CUSTARD
This is a holiday favorite in my family. The custard is soft and yummy! If you like eggnog you might try this.
Provided by shannasfour
Categories Desserts Custards and Pudding Recipes
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Fill an 8x8 inch baking dish with 1 inch of water.
- Beat the egg, eggnog, and sugar together in a bowl. Pour into two small baking dishes. Sprinkle tops with nutmeg. Place the baking dishes into the dish with the water. Add more water if necessary to reach halfway up the sides of the baking dishes.
- Bake in preheated oven until tops are set, 35 to 45 minutes. Cool before serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 30.4 g, Cholesterol 167.9 mg, Fat 12.3 g, Fiber 0.2 g, Protein 8 g, SaturatedFat 6.7 g, Sodium 103.7 mg, Sugar 23.6 g
ROMPOPE FLAN
Enjoy the festive flavors of our Rompope Flan recipe. This Rompope Flan gets its rich flavor from a Mexican liqueur with a taste similar to eggnog.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- HEAT oven to 350°F.
- Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
- Blend rompope, cream cheese, eggs and remaining sugar in blender until smooth; pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
- Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 110 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 21 g, Protein 5 g
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