If you’re anything like me or many others I know, eggnog is a winter holiday staple. You crave it every year, but after a glass full, you’ve had your fill and can’t bear the thought of having another glass. You may even have a couple of quarts of it languishing around in your fridge, leftover from holiday celebrations. You want to get to it before the drop dead date, but never do. This is an excellent way to both use it up, and try something different in the process. It was a hit with our family, hopefully it will be with yours as well.
recipe courtesy of Food Network Magazine
2/3 cup sugar
4 cups eggnog
5 large eggs
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.