Eggnog Flan On Cinnamon Crust Recipes

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.

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.