Eggnog Flan Food

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:

• 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 ON CINNAMON CRUST

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

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.

EGGNOG FLAN CAKE

Steps:

• 1. Preheat Oven to 400 degrees. Spray a bundt cake pan with spray oil (I love Baker's Joy). Pour 1/2 bottle of cajeta or caramel sauce on the bottom of the bundt pan. Set aside.
• 2. Prepare cake as called for on box substituting the Cream Soda for the water. Mix well making sure to scrape down the sides. Set aside.
• 3. Mix the eggnog, eggs and condensed milk for about 2-3 minutes.
• 4. Pour cake mix over the caramel in the bundt pan making sure to evenly distribute the mix. Next pour the flan mixture over the cake. The flan mixture will seep beneath the cake (My kids and I love watching the cake balloon up as the flan mixture goes under).
• 5. Place the bundt pan in a larger pan and pour hot water in the larger pan until it comes about 3/4 of the way up the larger pan. This water bath will help the cake and flan (especially the flan) cook evenly.
• 6. I cover the bundt pan with aluminum foil to keep the top from burning. Cook for about 45 minutes then remove the foil. Cook for another 15-30 minutes (checking at 5-10 minute intervals) until a toothpick or bamboo skewer inserted in the middle of the cake comes out clean.
• 7. Remove the cake from the oven and refrigerate (at least 5-6 hours but preferably overnight). Run a thin knife along the inner and outer edge of the bundt pan to loosen the cake and flan. Cover the top of the bundt pan with the plate or tray you will be serving from (This is much easier than trying to move the cake later). Invert the pan onto the tray and tap the top until the cake is released.
• 8. If you did it right and the flan set correctly, you should have a result similar to the picture. Good luck!

EGGNOG FLAN

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.

ROMPOPE FLAN

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.

EGGNOG CUSTARD

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.

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.

HOMEMADE EGGLESS EGGNOG

Steps:

• In a medium pot over medium heat, combine the flan mixture (from the box) and milk. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat. Let it sit for 20 minutes. Then refrigerate for about 2 hours until it's completely set and firm.
• In a blender, add the curdled flan, sweetened condensed milk, heavy cream, nutmeg, salt, and vanilla extract. Blend until everything is well incorporated and smooth.
• Using a funnel, transfer the eggnog to a glass bottle, cover, and refrigerate until chilled.
• Serve in individual glasses with a grating of nutmeg and/or a cinnamon sprinkle over the top. Store in the refrigerator for up to 2 weeks.