Eggnog Flan is smooth, rich, and perfectly spiced with nutmeg and rum for that classic holiday flavor. Topped with golden caramel, it’s a festive dessert everyone will love.
If you enjoy the sweet, nutmeg-y flavor of eggnog, you’ll love this festive Christmas flan! It doesn’t just have a hint of eggnog, it tastes like pure eggnog in creamy flan form!
The sweet caramel topping really brings it all together in the best way. It’s an extra touch of sweetness that isn’t just sugary – it has depth, too. I really love the way it pairs with the eggnog flavor.
If you’re nervous about making flan, don’t be. While it’s one of the more impressive desserts you can serve, it’s unbelievably easy to make. Everything gets mixed together, poured into a pan, and baked with a simple water bath. Just follow the simple steps and it will turn out perfect, every time!
“This was my FIRST time ever making flan, and I was pretty nervous. However, I discovered pretty quickly that it’s way easier than making cheesecake. The only hard part was waiting overnight for it to chill in the fridge! My husband is the biggest eggnog AND flan lover I know, so I knew this recipe would probably be a hit… and I was so right. I’m not a huge fan of when flan has bubbles, and this was perfectly smooth and super thick. The rich eggnog flavor was 10/10!” — Haley, busy mom of two and passionate home cook and baker.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Eggnog: You can go the extra mile with homemade eggnog, or save time with your favorite store-bought brand. I tested it with homemade and TJ Lee eggnog and we enjoyed both!
- Evaporated Milk: This is the best kind of milk to use when making flan because it’s thick and rich, but won’t curdle.
- Eggs: They should be room temperature. That way, they blend more easily with the other ingredients and cook evenly.
- Rum: Rum extract is also just fine if you want an alcohol free version.
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How To Make Eggnog Flan
Visit the printable recipe card below for full directions.
Melt the sugar slowly for the caramel. The caramel sauce can take 10 to 15 minutes to melt and turn to a rich, deep caramel color. Stir constantly with a heat-safe spatula and don’t walk away as it can burn quickly at the end.
If you burn your caramel sauce, start over! You will be able to see and smell if you burnt it. Even lightly burned caramel sauce will make for a bitter flan.
Work fast when pouring the caramel. As soon as the caramel reaches a deep amber color, pour it into your baking pan and tilt the pan immediately to coat the bottom before it hardens. It may crack as it cools – this is normal and totally fine!
Let the caramel cool completely before adding custard. If you pour the custard over hot caramel, it can cause bubbling or separation.
Always use a water bath. Place your flan pan in a larger baking dish and pour hot water halfway up the sides. This gentle cooking method prevents the custard from curdling or cracking.
Cover the flan while it bakes. Loosely cover the pan with foil to prevent the top from browning too much and to keep the custard from drying out.
Check for doneness by jiggle, not a toothpick. When you shake the flan, the center should slightly jiggle, but the edges should be set. It will continue to set while cooling and chilling.
Chill for at least 4 hours, but overnight is best. The longer the flan is refrigerating in the pan, the more the sauce will melt and make the caramel sauce.
Be careful when flipping. Make sure to use a larger plate that’s wider than your baking dish to catch all the caramel sauce… It’s liquid gold and you don’t want to lose a drop!
Variations to Try
- Mini Eggnog Flans: Pour the custard into small ramekins for individual servings, perfect for parties.
- Coquito Flan: Swap the eggnog for Puerto Rican coquito for a coconut twist!
- Coffee Eggnog Flan: Add a tablespoon of instant espresso powder to the custard for a subtle coffee flavor.
- Chai Eggnog Flan: Add chai spices like cardamom, cinnamon, cloves, and a pinch of black tea for a warm and spicy twist.
Storing Eggnog Flan
This is the ultimate Christmas make-ahead recipe since it has to chill overnight anyways! You can store this flan in an airtight container in the fridge for up to 5 days. I don’t recommend freezing it.
Eggnog Flan
Ingredients
- ¾ cup granulated sugar
- 1 ½ cups eggnog
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 5 large eggs, room temperature
- 2 tablespoons rum, or 1 teaspoon rum extract
- ¼ teaspoon nutmeg, double it for more spice flavor
- cranberries, rosemary, star anise, optional for decorating
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Instructions
- Preheat oven to 350°F.
- Melt the sugar in a pan, stirring with a plastic spatula until the sugar melts and turns a deep amber color. Pour immediately into a 9-inch round pan (with at least 2-inch high sides) and tilt until the bottom of the pan and some of the sides have been coated. Let it cool completely before adding the custard.
- Add the eggnog, sweetened condensed milk, evaporated milk, eggs, rum and nutmeg to a blender. Blend for 10 to 15 seconds. You can also pour the ingredients into a bowl and whisk them together, but a blender usually creates a smoother flan.
- Pour into the cooled pan. Cover the pan tightly with foil and place in a larger pan. Pour water halfway up the sides of the flan pan.
- Carefully transfer to the oven, being sure to not splash any of the water into the flan. Bake for 85 minutes. Remove from the oven and take out of the water bath. The flan should be slightly jiggly in the center, but set on the sides. The center will firm up as it cools.
- Cool for an hour, then refrigerate for at least 4 hours, but overnight is best if you can wait. The longer the flan sits, the more the caramel will melt to make more of the delicious sauce.
- When ready to serve, slide a knife around the outside edge of the pan to release the flan. Then place a plate that is wider than the flan pan upside down over the flan and quickly invert. Remove the pan, decorate if desired, then slice and serve!
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Notes
Nutrition
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More Flan Recipes To Try
- Flan – The best classic flan recipe you’ll ever make. No frills!
- Chocolate Flan – With hints of cinnamon for a Mexican flavor.
- Queso Flan – My personal favorite, the cream cheese makes it ultra-creamy.
- Coffee Flan – Made with espresso for the best rich coffee flavor.
- Pumpkin Flan – Perfect for Fall and Thanksgiving!
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