Eggnog Flan

Turn one of your favorite holiday drinks into a sweet, creamy custard.


  • 4 large egg yolks
  • 2 large eggs
  • 1 tablespoon rum
  • 1 tablespoon bourbon
  • 1/2 tablespoon Cointreau
  • 1 cup half & half
  • 1/3 cup sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon cinnamon
  • Lots of freshly grated nutmeg (about 1/4 teaspoon)
  • Caramel sauce
  • 1/2 cup pure cane sugar
  • Water


  1. Preheat the oven to 300°F.
  2. In a large bowl, whisk together the egg yolks, eggs, rum, bourbon, Cointreau, half & half, sweetened condensed milk, vanilla, cinnamon and nutmeg and set aside.
  3. In a small saucepan, whisk the pure cane sugar with the water, then place over medium-high heat. As the sugar begins to heat, use a paintbrush to brush down the sugar sticking on the edges of the pan. Once the sugar turns a dark honey color, swirl the pan to mix the sugar and stop the bubbling.
  4. Divide the sugar between the two ramekins and swirl around the base and up the sides. Divide the egg and milk mixture between the two ramekins.
  5. Place ramekins in a water-filled baking dish and into the oven. Bake until set, slightly brown and a little jiggly in the center.
  6. Place in the fridge for a few hours to cool. Using a small knife, release the flan from the edges of the ramekins, and dump out onto the serving plate.