EGGNOG MINI FLANS
Eggnog Mini Flans is an excellent choice when it comes to dessert options for Christmas Parties. I made it two days ahead. The flavour of eggnog, spices, the silky texture makes it a light dessert to enjoy after a heavy main meal. As I had used ready made eggnog, I added a bit more cinnamon and nutmeg to the flan mixture.
Ingredients
FOR THE CARAMEL
- 1 cup sugar
- 2-3 tbsp water
FOR THE EGGNOG CUSTARD/FLAN MIXTURE
- 3 cups eggnog
- 1 cup fresh whipping cream
- 5 medium eggs
- 1-2 tbsp sugar if the eggnog is not sweet enough
- ½ tsp cinnamon powder
- ⅛ tsp nutmeg powder
- 2 tbsp dark rum, bourbon optional
Instructions
PREPARE THE CARAMEL
- Add sugar and water in a pan.
- Put the pan over medium heat.
- Mix the sugar and water till the sugar melts. Once it melts do not stir as the sugar will form crystals.
- Allow the mixture to come to a gentle boil, swirl the pan occasionally.
- Allow it to simmer for 3-4 minutes or till the sugar is amber or golden in colour.
- Pour the caramel into 8 ramekin bowls. About 2 tbsp per bowl is enough.
- Keep the bowls ready in a roasting pan or a baking tray.
PREPARATION OF THE EGGNOG CUSTARD OR FLAN MIXTURE
- Break the eggs in a big bowl or big measuring cup.
- Add the eggnog, cream, spices, and sugar if using any.
- Whisk it with a hand whisk or a hand held blender. Don't whisk too much as you don't want a frothy mixture.
- Keep the mixture on the side till the oven reaches the required temperature. This also allows the bubbles to settle down.
BAKING THE EGGNOG MINI FLANS
- Preheat the oven to 180℃.
- In the meantime bring about 1 litre water to a boil.
- When the oven reaches the required temperature, get the flan cups ready.
- Pour the flan mixture in the ramekin bowls over the caramel. Fill them three quarter full.
- To avoid any bubbles, pass the liquid through a sieve slowly. Place a small sieve over the ramekin bowl. Use a jug or a ladle to pour the liquid.
BAKE THE FLANS
- Pour hot water in the roasting pan or baking tray around the ramekin bowls. The level of the water should cover half of the bowls.
- Cover the pan or tray with aluminum foil.
- Carefully place the pan or tray in the oven.
- Bake for 40 minutes.
- Insert a toothpick in the middle of one of the flans. It should come out clean and when you shake the ramekin bowl gently the flan should be wobbly.
- Remove the pan or tray from the oven. Remove the foil.
- After 5 minutes, remove the ramekin bowls from the water. Allow the flan to cool down completely.
CHILL THE EGGNOG MINI FLANS
- Cover the ramekin bowls with cling film or foil.
- Put them in the fridge to chill for about 2-4 hours or overnight.
TO SERVE:
- Run a knife gently around the flan.
- Place a serving plate upside down over the ramekin bowl.
- Hold both the plate and the bowl and flip it over.
- Place the plate on the worktop. Gently shake the ramekin bowl.
- The flan will come off easily onto the plate. Serve immediately.
Notes
- Don't allow the flan mixture to become too frothy or bubbly.
- Bake at the correct temperature and for the correct time,
- Add sugar only if the eggnog is not sweet.
- Don't allow the caramel to get too dark. It may taste bitter.
- Don't over bake the flan. It will taste like scrambled eggs.
- Add spices of your choice or vanilla extract.
- It is best to chill the flans for at least 4 hours or more. This allows the caramel to melt and allow its flavour to infuse into the flan.
- Adding alcohol is optional.