Egg Nog Flan

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  • 1 cup granulated sugar
  • 1 cup water
  • 1 Tbsp sugar
  • 3 large eggs
  • 2 egg yolks
  • 1 tsp nutmeg
  • Pinch of salt
  • 2 cups Kemps Golden EggNog
  • 1 tsp rum (if desired)



  1. Preheat oven to 325 F.
  2. Put the sugar and water in a small heavy pan. Bring to a boil over high heat swirling the liquid in the pan. When it starts to turn light brown, pour into a 2 cup souffle dish or custard mold. Tilt the mold back and forth to coat all sides evenly.
  3. In a medium bowl, whisk the tablespoon of sugar, eggs, egg yolks, nutmeg, and salt until well blended.
  4. Heat the EggNog until steaming and gradually whisk into the egg mixture. Stir in the rum and pour into the caramel-lined dish.
  5. Set the dish in a larger pan, surrounded with 1-inch of boiling water. Bake 1 hour until firmly set in the center. Remove from oven and let rest in water until lukewarm. Refrigerate at least 6 hours before serving.

Serves 4-6

Per serving: 324 calories; 6.8 grams protein; 11.4 grams fat; 5.2 grams saturated fat; 50.4 grams carbohydrates; 164.2 milligrams sodium; 139.6 milligrams calcium; 0 grams fiber

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