Bake This: Eggnog Leche FlanDecember 24, 2016
Ah, eggnog: the undying Western Christmas drink born from eggs, sugar, and cream. (And if you’re a bit naughty, some alcohol.) Locally, these three ingredients share the core components of another holiday favorite: leche flan.
It only makes sense to combine these two holiday treats into one baked custard. In this recipe, we condense the flavors of the eggnog into a flan. Throwing in nutmeg and alcohol to the flan adds nuttiness and spice typical of eggnog.The custard retains the smoothness you’d expect with leche flan. Baking it at a low temperature ensures that stray air bubbles don’t ruin your smooth flan. Cooking at a higher heat, along with whisking the egg mixture, causes those unsightly bubbles; so, steer clear of the whisk and keep your oven at a low setting for the smoothest flan.
Serve this impressive dessert with a slick of torched brandy to impress your guests at dinner—because flambéed desserts clamor to entertain. Add a dollop of whipped cream with the custard to mimic the frothy texture of eggnog.
I personally enjoy eating this one cold as the thick custard tastes best straight from the fridge. But have it any way you prefer.
Eggnog Leche Flan
Yield: 4 llaneras
Time: 2 hours
- 500ml milk
- 1 tsp nutmeg
- 400ml cream
- 6 egg yolks
- 3 eggs
- 350g white sugar
- 60ml brandy
- 60ml rum
- ½ tsp vanilla
- ¼ cup brandy, for flambé
- whipped cream, optional
- Preheat oven to 170˚C or 150˚C if fan forced.
- Caramelize 100g of sugar and pour into llanera making sure the entire bottom is coated.
- Scald milk, nutmeg, vanilla and half the sugar.
- In another bowl, mix the following: cream, eggs, egg yolk, rest of the sugar, brandy and rum together.
- Temper hot milk and egg, sugar mixture.
- Bake in a bain marie in oven till set which means it barely jiggles in the middle.
- Remove from oven and chill for at least six hours.
- Unmold on the serving plate and drench with more brandy or rum. But if you want to make a statement, heat up brandy in a metal ladle and light on fire. Pour lit up booze on the flan and serve.