Flowered Eggnog Flan

Flowered Eggnog Flan
Makes:
8
Servings
Prep Time:
15
minutes
Total Time:
365
minutes
based on 8 reviews
2
Flowered Eggnog Flan is a perfect combination of milk, eggs, sugar and cinnamon that come together to help create this caramelized velvet flan. This light textured dessert that can be made the day before. Your guests will find the edible flowers an elegant touch.

In this recipe:

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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

Directions:

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.


Reviews:

Review This Recipe

A cheese cake type flan

 Star(s)

Jori Flanner from KOHLER, WI

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

Read More Reviews

Review This Recipe
  •  Star(s)

    Flowers and Eggnog

    Patricia Robertson from Big Spring, TX

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

  •  Star(s)

    A cheese cake type flan

    Jori Flanner from KOHLER, WI

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

  •  Star(s)

    Flowered Eggnog Flan

    Ruth Minsk-Whitehead from OCALA, FL

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

  •  Star(s)

    MY OH MY!

    Ms. Blaschuk from FARMINGDALE, NY

    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!

  •  Star(s)

    search is over

    Patricia Garcia from Laredo, TX

    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.

  •  Star(s)

    best flan ever

    Alanna Randazzo from GALLOWAY, NJ

    Best flan ever, tastes great!

  •  Star(s)

    The Only Flan You Will Ever Need

    LAVERN BAILEY from DUNCANVILLE, TX

    This flan is very rich. Not too sweet. Perfect. I use a candy thermometer for caramel accuracy. I cook the caramel to 300 degrees for a beautiful color. One other thing I do is thicken the caramel a bit after the flan is cooked. Return the liquid to a saucepan & boil rapidly for about 3 minutes or so. Cool before pouring over the flan. This makes a nicer presentation.

  •  Star(s)

    FLOWERED EGGNOG FLAN

    YESENIA BONNEAU from PAWTUCKET, RI

    I MADE THIS RECIPE FOR CHRISTMAS DAY AND EVERYBODY IN MY FAMILY LOVED IT. IT WAS PRETTY GOOD AND VERY EASY TO DO, I NEVER HAD FLAN WITH CREAM CHEESE, BUT IT WAS EXCELLENT.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • 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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Flowered Eggnog Flan

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

 

Directions

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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