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Ingredients
- 2/3 cup sugar
- 4 cups eggnog
- 5 large eggs
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 8 servings | |
| Calories 203 | |
| Calories from Fat 65 | 32% |
| Total Fat 7.18g | 9% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 121mg | 5% |
| Potassium 213mg | 6% |
| Total Carbs 25.18g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 25.37g | 17% |
| Protein 9.89g | 16% |
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