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Flowered Eggnog Flan

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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.

Flowered Eggnog Flan
  • mins. to Prepare
  • mins. Cooking Time
  • mins. Standing Time
  • mins. Total
  • Servings: 8 Servings
  • Difficulty: Intermediate


Original reipce makes 2 dozen Change Servings

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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.

Nutrition Facts

Amount Per Serving
Servings: 8 Servings
Calories 490
Calories from Fat 180
%Daily Value*
Total Fat 20g 31%
Saturated Fat 12g 61%
Cholesterol 215mg 72%
Sodium 240mg 10%
Total Carbohydrate 59g 20%
Dietary Fiber 0g 0%
Sugars 58g
Protein 14g
Vitamin A 15%
Vitamin C 0%
Calcium 30%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet.
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  • Difficulty: Intermediate

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