Flowered Eggnog Flan

The perfect combination of milk, eggs, sugar and cinnamon help to create this caramelized velvet flan. A light textured dessert that can be made the day before.

Yield: 8 servings

Ingredients

• 1 cup granulated sugar
• 1/2 cup water
• 1/8 teaspoon ground nutmeg
• 1 (12 fluid ounce) can Nestlé Carnation Evaporated Milk
• 1 (14 ounce) can Nestlé Carnation Sweetened Condensed Milk
• 1 (8 ounce) package cream cheese, softened, cut into cubes
• 6 large eggs
• 2 tablespoons rum
• 1/2 teaspoon ground cinnamon
• Fresh raspberries or edible flowers

Instructions

1. Heat oven to 350 degrees F.
2. Combine sugar, water and nutmeg in medium, heavy-duty saucepan; cook over low heat, stirring constantly for 3 to 4 minutes until dissolved.
3. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel colored.
4. Quickly and very carefully (caramel is very hot) pour onto bottom of a 6 cup round mold or 9 inch round baking pan; swirl around bottom and sides to coat.
5. Place evaporated milk, sweetened condensed milk, cream cheese, eggs, rum and cinnamon in blender; cover. Blend until smooth.
6. Pour mixture into caramelized mold.
7. Place mold in a large roasting pan; fill roasting pan with hot water to about 1-inch depth.
8. Bake for 1 1/2 hours or until knife inserted near center comes out clean.
9. Remove flan from water.
10. Cool on wire rack. Refrigerate for 4 hours or overnight.
11. To serve: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce.
12. Garnish with raspberries and edible flowers.

Attribution

Recipe and photo used with permission from: Nestlé and meals.com