Flowered Eggnog Flan

Flowered Eggnog Flan

In this recipe:

based on 8 reviews
This Looks YUMMY!
3
15 min.
prep
365 min.
total
8 Servings

Flowered Eggnog Flan combines milk, eggs, sugar and cinnamon to create a caramelized, velvety flan. Your guests will find the edible flowers an elegant touch.

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/8 teaspoon ground nutmeg
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 pkg. (8 oz.) cream cheese, softened, cut in cubes
  • 6 large eggs
  • 2 tablespoons rum
  • 1/2 teaspoon ground cinnamon
  • Fresh raspberries or edible flowers
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PREHEAT oven to 350º F.

COMBINE sugar, water and nutmeg in medium, heavy-duty saucepan; cook over low heat, stirring constantly for 3 to 4 minutes until dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel colored. Quickly and very carefully (caramel is very hot) pour onto bottom of 6-cup round mold or 9-inch-round baking pan; swirl around bottom and sides to coat.

PLACE evaporated milk, sweetened condensed milk, cream cheese, eggs, rum and cinnamon in blender; cover. Blend until smooth. Pour mixture into caramelized mold. Place in large roasting pan; fill roasting pan with hot water to about 1-inch depth.
BAKE for 1 1/2 hours or until knife inserted near center comes out clean.
Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce. Garnish with raspberries and edible flowers.

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Flowers and Eggnog

This is a wonderful recipe! My family loves it & my grandaughters enjoy helping make these wonderful desserts.

- Patricia Robertson from Big Spring, TX

A cheese cake type flan

This is more like a cheese cake than a flan. I will stick to the vanilla flan recipe.

- Jori Flanner from KOHLER, WI

Flowered Eggnog Flan

I love flan and this was really good. Will definitely make it again.

- Ruth Minsk-Whitehead from OCALA, FL

MY OH MY!

This FLAN was DEVOURED in minutes. I mean literally every last bite "slurped" up as fast as in it was placed on plates. Using the cream cheese was a great addition. I never would have thought to use that in a Flan, but it was brilliant. The only edible flowers I had were nasturtums and they are somewhat peppery, so we used fresh berries instead. My oh my - this was GREAT!

- Ms. Blaschuk from FARMINGDALE, NY

search is over

My family loves flan. And they also love my holiday goodies. So I have searched several sites for a recipe to make a flan related to the holidays. And I have finaly found one. I haven't made the flan yet, but I know it will be delicious. I have a lot of faith in the brands of ingredients required.

- Patricia Garcia from Laredo, TX

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Nutrition Facts

Serving Size: 1/8 of Recipe

Servings Per Recipe: 8

  • Amount Per Serving
  • Calories: 490
  • Calories from Fat: 180
  • Total Fat: 20g (31% of DV)
  • Saturated Fat: 12g (61% of DV)
  • Cholesterol: 215mg (72% of DV)
  • Sodium: 240mg (10% of DV)
  • Carbohydrates: 59g (20% of DV)
  • Dietary Fiber: 0g (0% of DV)
  • Sugars: 58g
  • Protein: 14g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 30% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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