Description
Holiday gatherings sparkle with this eggnog flan pie that blends creamy custard and festive spices into a silky dessert your guests will adore. Serving this sweet treat ensures your celebration ends on a deliciously memorable note that celebrates classic seasonal flavors.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- 1 cup granulated sugar
- 1 cup prepared eggnog
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
Supporting Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- 2 tablespoons dark rum
- Pinch of salt
Crust Ingredients:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter
- ¼ cup cold vegetable shortening
- 5–7 tablespoons ice water
Instructions
- Mix 1½ cups flour and ½ teaspoon salt in a large bowl, ensuring even salt distribution throughout your dry ingredients.
- Cut 1 cold butter stick and ¼ cup cold shortening into flour mixture using fingertips until texture resembles coarse crumbs.
- Drizzle 5-7 tablespoons ice water into dough, gently mixing until it just holds together without becoming wet or sticky.
- Shape dough into a flat disc, wrap tightly in plastic, and refrigerate for 30-120 minutes to relax gluten and firm butter.
- Roll dough on a floured surface into a 12-inch circle approximately ⅛ inch thick.
- Transfer dough carefully to a 9-inch pie plate, pressing gently into bottom and sides.
- Crimp edges decoratively using fingers or fork to prevent crust shrinkage during baking.
- Preheat oven to 375F and line crust with parchment paper, filling with pie weights to prevent puffing.
- Bake weighted crust for 15 minutes, then remove weights and continue baking 5-10 minutes until golden.
- Combine 1 cup sugar and ¼ cup water in a heavy saucepan, cooking over medium heat until mixture turns deep amber.
- Pour caramel evenly across cooled crust, tilting to coat bottom completely.
- Blend 1 can evaporated milk, 1 can sweetened condensed milk, 4 eggs, 1 teaspoon vanilla, ½ teaspoon nutmeg, ¼ teaspoon cinnamon, and salt until completely smooth.
- Strain blended mixture through fine-mesh sieve to remove potential lumps.
- Pour strained mixture over caramel-lined crust.
- Place pie plate inside larger pan, adding hot water halfway up pie plate’s sides.
- Bake at 350F for 50-60 minutes until edges are set but center remains slightly jiggly.
- Turn off oven, leaving pie inside with door slightly open for 1 hour to prevent cracking.
- Refrigerate pie for minimum 4 hours or overnight to set completely.
- Whisk 1 cup eggnog with 2 tablespoons rum in small bowl.
- Poke holes across flan surface with toothpick.
- Pour eggnog mixture slowly over flan, allowing it to absorb into holes.
- Refrigerate additional hour after eggnog application.
- Loosen pie edges with thin knife before inverting onto serving plate.
- Slice and serve chilled, garnishing with whipped cream and ground nutmeg if desired.
Notes
- Make sure your butter and shortening are very cold to achieve a flaky, tender pie crust that will melt in your mouth.
- When working with caramel, never stir the sugar mixture, as this can cause crystallization and ruin the smooth texture.
- Always strain the flan filling to remove any potential egg lumps, ensuring a silky-smooth final result.
- For a lighter version, substitute whole milk for evaporated milk and use low-fat sweetened condensed milk to reduce the overall calorie content.
- Prep Time: 1 hour 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Pies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 294 kcal
- Sugar: 26 g
- Sodium: 133 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 98 mg