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Eggnog Flan (Quesillo De Ponche De Crema)

This gluten free Eggnog Flan is super easy to make and is the perfect Holiday dessert to serve at parties and celebrations. 
Course Dessert
Cuisine Venezuelan
Keyword eggnog desserts, eggnog recipes, quesillo, venezuelan christmas recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 427kcal
Author Tiffany Bendayan

Ingredients

For The Caramel

  • 1 Cup Sugar
  • 1 Teaspoon Water

For Flan

  • 14 oz Can of Condensed Milk
  • 1/4 Cup Milk
  • 3/4 Cup Eggnog
  • 5 Eggs
US Customary - Metric

Instructions

  • Preheat Oven to 350 Degrees F.

To Make Caramel

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

To Make Flan

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

Nutrition

Calories: 427kcal | Carbohydrates: 72g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 178mg | Sodium: 157mg | Potassium: 361mg | Sugar: 72g | Vitamin A: 455IU | Vitamin C: 2.2mg | Calcium: 261mg | Iron: 0.8mg