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Flowered Eggnog Flan

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.


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


  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 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.

Yield: 8 servings

Recipe and photo credit: Nestlé and


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