Egg Nog Flan Recipe

Egg Nog Flan Recipe

Ingredients: Serves 6

1 Basic Pastry Flan Case, baked
2 eggs
75 g caster (superfine) sugar

25 g plain (all-purpose) flour

300 ml milk
5 cm/2 in piece of cinnamon stick
150 ml double (heavy) cream

15 ml/1 tbsp brandy
Grated nutmeg, for dusting


Transfer the flan case (pie shell) to a serving plate, if necessary. Separate one of the eggs and put the egg yolk with the whole egg and 50g of the sugar in a bowl. Beat well. Whisk in the flour. Heat the milk with the cinnamon stick until almost boiling. Pour over the egg mixture, whisking well. Return to the pan and cook over a gentle heat, stirring, until the mixture boils and thickens. Remove the cinnamon stick. Turn into the cooked pastry case and leave to cool. When cold, chill until set.

Whisk the remaining egg white until stiff. Whisk in the remaining sugar until stiff and glossy. Whip the cream and brandy until softly peaking. Fold the egg white into the cream. Spread over the top of the flan and dust with grated nutmeg.

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