Ingredients:

  • 1 cup (200g) Granulated white sugar
  • 1/4 cup (60ml) Water
  • 1/2 tsp Lemon juice
  • 2 cups (480ml) High-quality refrigerated eggnog
  • 1 can (12 oz / 354ml) Evaporated milk
  • 4 Large eggs (room temperature)
  • 2 Large egg yolks (room temperature)
  • 1/2 cup (100g) Granulated sugar
  • 1 tsp Vanilla bean paste
  • 1/2 tsp Freshly grated nutmeg
  • 1 tbsp Aged rum or bourbon

Instructions:

  1. Combine 200g sugar, 60ml water, and lemon juice in a saucepan.
  2. Heat over medium until the sugar turns deep amber. Note: Do not stir, just swirl the pan.
  3. Pour immediately into your mold until the bottom is fully coated.
  4. Let the caramel sit for 10 minutes until it is hard and brittle.
  5. Whisk 4 eggs, 2 yolks, and 100g sugar gently in a large bowl.
  6. Slowly pour in 480ml eggnog and 354ml evaporated milk until the color is uniform.
  7. Add vanilla, nutmeg, and rum until the spices are distributed.
  8. Pour the mixture through a fine mesh strainer into a clean pitcher.
  9. Repeat the straining process twice more until no bubbles remain on top. Note: This ensures the silky texture we want.
  10. Place the caramel lined mold into a roasting pan and fill the pan with hot water until it reaches halfway up the mold.
  11. Bake for 1 hours until the edges are set but the center jiggles.
  12. Remove from the water bath and cool until it reaches room temperature.
  13. Refrigerate for 6 hours until the caramel has liquefied beneath the flan.