Eggnog Flan on Cinnamon Crust

Name: Eggnog Flan on Cinnamon Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Spanish, European
Ingredients: 237 milliliters all purpose flour; 1 Tbsp light corn syrup; 1 Tbsp dark rum; 1 large egg yolk; 6 larges egg yolks; 2 larges eggs; 1 teaspoons (generous) ground cinnamon; 10 servings Freshly grated or ground nutmeg (for sprinkling); 237 milliliters chilled heavy whipping cream; 59 milliliters powdered sugar; 0 teaspoons (generous) salt; 414 milliliters sugar, divided; 6 Tbsps (3/4 stick) unsalted butter, room temperature; 1 teaspoons vanilla extract; 79 milliliters water; 1 Tbsp whipping cream; 473 milliliters whole milk

Eggnog Flan on Cinnamon Crust might be just the dessert you are searching for. This recipe makes 10 servings with 444 calories, 7g of protein, and 23g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It is perfect for Christmas. Not A mixture of heavy whipping cream, ground cinnamon, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of European cuisine.

Instructions

Whisk first 4 ingredients in smallbowl to blend.

Equipment you will use

Whisk

Whisk egg yolk and 1tablespoon whipping cream in anothersmall bowl to blend. Using electric mixer,beat butter and sugar in medium bowl untilblended. Beat in yolk mixture (mixture maylook curdled). Beat in flour mixture justuntil blended (dough will be slightly sticky).Using floured hands, gather dough togetherand form into disk. Wrap in plastic; chill atleast 1 hour. DO AHEAD: Can be made 1 dayahead. Keep chilled.

Ingredients you will need

Whipping Cream

Egg Yolk

Butter

Dough

All Purpose Flour

Sugar

Wrap

Equipment you will use

Hand Mixer

Whisk

Bowl

Let soften slightly atroom temperature before rolling out.

Position rack in center of oven andpreheat to 375°F.

Equipment you will use

Oven

Roll out dough on lightlyfloured parchment paper to 9-inch round.Using 8 1/2-inch-diameter plate as guide, cutout round.

Ingredients you will need

Dough

Roll

Equipment you will use

Baking Paper

Transfer dough round, still onparchment, to baking sheet. Pierce doughall over with fork.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Bake until crust is goldenbrown and baked through, 28 to 30 minutes.Cool crust completely on baking sheet. DO AHEAD: Can be made 1 day ahead. Coverand store at room temperature.

Ingredients you will need

Crust

Equipment you will use

Baking Sheet

Oven

Combine 1 cup sugar, 1/3 cupwater, and corn syrup in heavy mediumsaucepan. Stir over medium-low heatuntil sugar dissolves. Increase heat andboil without stirring until mixture turnsdeep amber, occasionally swirling panand brushing down sides with wet pastrybrush, about 10 minutes. Immediately pourcaramel into 9-inch-diameter cake panwith 2-inch-high sides. Using oven mitts toprotect hands, tilt pan to swirl caramel overbottom and halfway up sides of pan. Coolwhile preparing custard.

Ingredients you will need

Corn Syrup

Caramel

Custard

Sugar

Equipment you will use

Oven Mitt

Frying Pan

Position rack in center of oven andpreheat to 325°F.

Equipment you will use

Oven

Whisk egg yolks, eggs,1 cup cream, and 1/4 cup sugar in large bowlto blend.

Ingredients you will need

Egg Yolk

Cream

Sugar

Egg

Equipment you will use

Whisk

Combine 1 cup cream, milk, rum,nutmeg, and 1/2 cup sugar in large saucepan.Stir rum mixture over medium heat untilsugar dissolves; increase heat and bring tosimmer. Gradually whisk hot rum mixtureinto yolk mixture.

Ingredients you will need

Nutmeg

Cream

Sugar

Milk

Egg Yolk

Rum

Equipment you will use

Sauce Pan

Whisk

Pour mixture through finestrainer into cake pan with caramel.

Ingredients you will need

Caramel

Equipment you will use

Cake Form

Placecake pan in large roasting pan.

Equipment you will use

Roasting Pan

Add enoughhot water to roasting pan to come halfwayup sides of cake pan. Cover roasting panloosely with foil.

Ingredients you will need

Water

Equipment you will use

Roasting Pan

Cake Form

Aluminum Foil

Bake flan until set, about 1 hour 40minutes (center may move slightly whenpan is gently shaken, but top will feel setwhen lightly pressed).

Equipment you will use

Oven

Remove from oven;let flan stand in roasting pan with water10 minutes.

Equipment you will use

Roasting Pan

Oven

Remove cake pan from roastingpan.

Equipment you will use

Cake Form

Transfer directly to refrigerator; chilluncovered overnight. DO AHEAD: Can bemade 2 days ahead. Cover and keep chilled.

Combine all ingredients except nutmeg in large bowl.Using electric mixer, beat until peaks form.DO AHEAD: Can be made 2 hours ahead.Cover and chill. Rewhisk to thicken, ifnecessary, before using.

Ingredients you will need

Nutmeg

Equipment you will use

Hand Mixer

Bowl

Run small knife around flan to loosenfrom pan.

Equipment you will use

Knife

Frying Pan

Place baked crust atop flan inpan.

Ingredients you will need

Crust

Place large platter atop flan with crust.Using both hands and holding platter andpan with flan firmly together, invert flanwith crust onto platter. Scrape any caramelremaining in pan over flan. Top center offlan with mound of rum whipped cream.

Ingredients you will need

Whipped Cream

Crust

Rum

Equipment you will use

Frying Pan

Sprinkle cream lightly with grated nutmeg.

Ingredients you will need

Nutmeg

Cream

Equipment

Ingredients

Servings:

237milliliters

all purpose flour 1Tbsp

light corn syrup 1Tbsp

(generous) ground cinnamon 10servings

Freshly grated or ground nutmeg (for sprinkling)237milliliters

chilled heavy whipping cream 59milliliters

powdered sugar 0teaspoons

(generous) salt 414milliliters

sugar, divided 6Tbsps

(3/4 stick) unsalted butter, room temperature 1teaspoons

vanilla extract 79milliliters

water 1Tbsp

whipping cream 473milliliters

whole milk

Recommended wine: Tempranillo, Albarino, Grenache

Spanish on the menu? Try pairing with Tempranillo, Albarino, and Grenache. When pairing wine with Spanish dishes, why not follow the rule 'what grows together goes together'? We recommend albariño for white wine and garnachan and tempranillo for red. The Flaco Tempranillo with a 4 out of 5 star rating seems like a good match. It costs about 8 dollars per bottle.