Eggnog flan or crème caramel

This is my easy recipe for eggnog crème caramel style flan; this delicious creamy custard dessert is perfect for the holidays.  It’s made with eggs, sugar, vanilla, and eggnog (without alcohol).

Flan, also known as quesillo or crème caramel, is a sometimes-overlooked dessert, yet it’s perfect for holidays and parties. You can make it the day before and have it ready to serve. You can use homemade eggnog (omit the alcohol for a kid-friendly version) or store-bought eggnog – which usually comes without alcohol by default.

One of my favorite holiday discoveries since moving to Luxembourg is a locally made eggnog by Luxlait. It’s become one of those things that I look forward to seeing in the supermarket during this time of the year. I love adding it to my coffee, but it’s also perfect to use in desserts like this flan. My next project is going to be to use it for a tres leches cake.

There are many variations of eggnog in Latin America, it’s known as rompope in Ecuador, Honduras, Guatemala, and Mexico. The Venezuelan variation is known as ponche crema and the Colombian eggnog is called Sabajón.  There’s a tropical Caribbean version with coconut milk (and no egg) in Puerto Rico. The Chilean version uses café and is called cola de mono.

Eggnog flan or crème caramel

Recipe for eggnog flan or crème caramel, this delicious creamy custard dessert is perfect for the holidays.

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Course: Dessert

Cuisine: European, International, Latin American

Keyword: Custard, Eggnog, Flan, Ponche Crema flan, Quesillo, Rompope

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Ingredients

For the caramel:

• 1/2 cup water
• 1 cup sugar 200 grams

For the eggnog flan:

• 6 whole eggs
• ½ cup of sugar 100 grams
• 2 teaspoons of vanilla
• 3 cups of eggnog 720 ml

Instructions

• Pre-heat the oven to 350F or 175C.
• Combine the water and sugar for the caramel in a small saucepan, bring to a light boil and cook -without stirring for 8-10 minutes – or until the mix starts to turn a rich amber color.
  
• Carefully pour the hot caramel into a baking mold, you can use individual molds/ramekins or a 8-9 inch square or round baking mold.
• Blend the eggs, eggnog, sugar, and vanilla.
  
• Strain the mix and pour it into the baking mold or ramekins that already have the caramel in them.
  
• To prepare the water bath, put the baking mold(s) into a deep larger baking pan, add water until it reaches about ½ the level of the baking mold(s) with the flan in them.
• Bake at 350F / 175C for 30 minutes, then lower the heat to 325F/165C and bake for another 15-30 minutes. The exact time will vary on the size of molds, but it should be about 1 hour for the larger molds and about 45 minutes for the individual molds/small ramekins. The flan should slightly jiggly, but firm.
  
• Remove the eggnog crème caramel flan(s) from the oven and let it cool down at room temperature for about 20-30 minutes. Then refrigerate for a few hours before serving.
• To remove the flan from the mold, place the mold in a bowl with water for a few minutes. Then use a knife to gently oosen the edges.
  
• Put the mold upside down on a plate and gently pat it until it releases. Let the caramel drizzle all over the flan. Serve inmediately.
  

Ingredients for eggnog flan:

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