Eggnog Flan Recipe (Quesillo De Ponche De Crema)

Oh Yum! ‘Tis the season to bake some cakes and get tipsy! or why not do both at the same time. This soft and silky Eggnog Flan Recipe might do the trick!

It’s very easy to make and it’s a new flavor you haven’t tried before. When you bring this to a party and say “Eggnog Flan” people are going to look puzzled, but when they try it they are going to love it.

You can do this recipe using spiked eggnog  for the adults of “virgin” if you’re serving kids. If you’ve never tried a flan before, it has a really neat texture since it uses a combination of eggs and dairy. Naturally it is gluten free so it’s perfect if you’re serving guests with allergies.

The inspiration for this Eggnog Flan Recipe came to me last week when I was shopping at Publix. As I was walking down the aisles I feel upon a little tin called “La Flanera” it’s the one I am using as a cake stand in the picture below. You don’t really need it to make it flan but I thought it would be fun to use it since I’ve never had it before.

In Venezuela we have a similar Eggnog product, it is called “Ponche De Crema” usually made with rum and it is consumed during the Holidays as well. The flavor and creaminess are very alike so if you’re in the States, use Eggnog. If you’re in Venezuela then Ponche De Crema is the perfect substitution. In fact, I used the Venezuelan one since I had a bottle leftover from last year.

So if you’re looking for a fun creative Holiday dessert give this Eggnog Flan Recipe a try. Here’s a step by step illustration of the process:

Make the caramel and pour it on the cake mold. Blend all the flan ingredients in a blender then pour onto the mold and bake in a double boiler. See? Easy!

Print

Eggnog Flan (Quesillo De Ponche De Crema)

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

 

Course: Dessert

Cuisine: Venezuelan

Servings: 1 cake

Author: Tiffany Bendayan

Ingredients

For The Caramel

• 1 Cup of Sugar
• 1 Teaspoon of Water

For Flan

• 14 oz Can of Condensed Mil
• 1/4 Cup of Milk
• 3/4 Cup of Eggnog
• 5 Eggs

Instructions

1. Preheat Oven to 350 Degrees F.

To Make Caramel

1. In a heavy sauce over medium heat pour the sugar and water
2. Let the sugar boil until caramel forms, stir occasionally
3. Pour the caramel in a pie plate or 6 inch cake pan and let it cool for 5 minutes

To Make Flan

1. In a blender combine the condensed milk, regular milk, egg nog and eggs over medium speed
2. Pour the flan mixture on top of the caramel
3. Cover the cake pan with aluminum foil
4. Bake on a double boiler with at least 1 inch of water for around 40 minutes
5. Flan should be firmer with a little jiggle
6. Remove from oven and let it cool for 20 minutes
7. Cool overnight in the fridge
8. Unmold by running a knife from the edges of the flan then turn unto a plate
9. Enjoy!