English | Español
Flowered Eggnog Flan combines milk, eggs, sugar and cinnamon to create a caramelized, velvety flan. Your guests will find the edible flowers an elegant touch.
Original reipce makes 2 dozen Change Servings
PREHEAT oven to 350º F.
COMBINE sugar, water and nutmeg in medium, heavy-duty saucepan; cook over low heat, stirring constantly for 3 to 4 minutes until dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel colored. Quickly and very carefully (caramel is very hot) pour onto bottom of 6-cup round mold or 9-inch-round baking pan; swirl around bottom and sides to coat.
PLACE evaporated milk, sweetened condensed milk, cream cheese, eggs, rum and cinnamon in blender; cover. Blend until smooth. Pour mixture into caramelized mold. Place in large roasting pan; fill roasting pan with hot water to about 1-inch depth.
BAKE for 1 1/2 hours or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce. Garnish with raspberries and edible flowers.
|Calories from Fat||180|
|Total Fat 20g||31%|
|Saturated Fat 12g||61%|
|Total Carbohydrate 59g||20%|
|Dietary Fiber 0g||0%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Select a rating (required)
What do you think about this recipe? (required)
Thank you for submitting your review!Close