A holiday-inspired caramel treat that will bring you back to your childhood.
1 1/2 cups sugar
5 tablespoons water
4 cups eggnog
1/2 cup sugar
1 egg yolk
1 tablespoon vanilla
1/4 teaspoon fresh grated nutmeg
In a sauce pot on medium heat, add the water and sugar. Allow to cook until a light golden caramel has been achieved. Pour the caramel into the bottom of a rectangle-shaped bread pan. Reserve at room temperature for flan.
Stepping the eggnog, vanilla, and nutmeg in a sauce pot on medium heat. In a separate bowl, whisk together the yolks, egg and sugar. Slowly add the steeped egg nog to the egg and sugar mixture. Pour this mixture into the bread pan with the set caramel. To make a ban Marie placed the bread pan in a larger baking dish and added 2 cups of warm water to the baking dish. Place in the oven and cook creme caramel until it has just set. It should wiggle just slightly in the middle when you agate the pan. Remove from oven and allow to cool completely in the fridge. Once completely cooled in the refrigerator, run a pairing knife around the edges of the pan to loosen the custard, unfold it onto a serving plate and garnish with freshly grated nutmeg. Enjoy.