Eggnog Flan Cake Recipes

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.

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.

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.

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!

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.