Eggnog Mexican Flan
What goes better with caramel and custard?
Well for me, I shout “RUM”!
Eggnog is basically rum flavored eggs right?
Perfect Combination: Eggnog Mexican Flan
Here’s a yummy twist to a classic Mexican Favorite.
It is featured in #foodiextravaganza as the December flavor of the month. Join me and other food bloggers to celebrate the flavor of
This is the yummy caramel that drips down
the sides of the flan.
In a small saucepan on medium heat,
melt 1/2 cup sugar,
stir frequently until sugar is melted and turns a wonderful rich dark golden brown.
Immediately pour into ramekins
until the entire bottom of the ramekin is covered.
1 cup eggnog
1 14 0z can sweetened condensed milk
3 large egg yolks
1 whole egg
1/2 tsp vanilla extract
1/2 tsp rum extract
Put the milks, eggs and flavorings into a blender . Cover and blend to mix well.
Pour mixture over the caramel sauce in ramekins to almost the top of each. Leave about 1/8 of an inch.
Place ramekins in a large baking dish with space between each ramekin. Do not crowd.
Pour water into baking dish about 1/2 way up each ramekin.
( I like to use a water pitcher so I have control of the water and do this after I have placed the dishes)
Bake at 325 degrees for 1 hour.
Remove from oven and water bath each ramekin.
Cool to room temperature.
Run a sharp knife around the edge of the ramekin to loosen the custard.
Place on a serving dish and invert each flan out of ramekin to serve.
Gently remove the ramekin.
The luscious caramel topping should drip down the sides of each Eggnog Mexican Flan.
Short of patience?
It can be served in the ramekin too without the inverting fuss. Still great taste and scraping the caramel off the bottom of the ramekin is good too.