CREAMY EGGNOG TART
Complete your holiday festivities with an eggnog tart dessert that tastes like celebration. This Creamy Eggnog Tart is easy as pie to whip up and goes down as smooth as a glass of eggnog. You'll be looking forward to making it again and again.
Provided by My Food and Family
Categories Meal Recipes
Time 3h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Place dough on lightly floured surface; roll out to 11-inch round. Use to line 9-inch tart pan with removable bottom; trim edges. Prick bottom of crust all over with fork.
- Bake 25 to 30 min. or until golden brown; cool completely.
- Remove rim. Beat pudding mix and eggnog in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spoon into crust. Spread with remaining COOL WHIP to within 2 inches of edge; sprinkle with cinnamon. Refrigerate 2 hours.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 40 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
EGGNOG FLAN
Enjoy this tart that's made with eggnog - a wonderful Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Spread sugar evenly over bottom of 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar melts and turns light caramel color. Carefully add water, stirring until blended. Pour into ungreased 9-inch round cake pan. Tilt pan to evenly coat bottom; set aside to harden, about 30 minutes.
- Heat oven to 325°F. In large bowl, beat eggnog, condensed milk, eggs, rum and nutmeg with wire whisk until smooth. Pour over sugar mixture in pan. Place cake pan in broiler pan. Pour 1 inch of hot water into broiler pan.
- Bake 45 minutes to 1 hour or until almost set and knife inserted in center comes out clean. Cool on cooling rack 1 hour. Refrigerate 1 hour. Run small metal spatula around edges of pan to loosen. Place 12-inch round serving plate with raised sides upside down over pan; turn plate and pan over. Remove pan. Garnish with fresh mint sprigs and cranberries.
Nutrition Facts : Calories 384, Carbohydrate 62 g, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 129 mg
EGGNOG FLAN
Provided by Food Network Kitchen
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 325 degrees F. Stir the sugar and 2 tablespoons water in a medium skillet. Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5 to 7 minutes. Pour the caramel into a shallow 10-inch-round cake pan, tilting the pan so the caramel evenly coats the bottom.
- Bring a kettle of water to a boil. Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air. Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan.
- Loosely cover the roasting pan with foil and bake 1 hour. Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour.
- Remove the flan from the roasting pan and let cool to room temperature, then cover and refrigerate until cold and set, about 2 hours. To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold.
CINNAMON FLAN
Categories Milk/Cream Egg Dessert Bake Chill Cinnamon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F. Place four 3/4-cup custard cups in 13x9x2-inch baking pan. Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes. Immediately pour syrup into custard cups, dividing equally.
- Whisk milk and cinnamon in small saucepan to blend; bring to simmer. Cover and let cool 15 minutes.
- Whisk eggs to blend in medium bowl. Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla. Divide among caramel-lined custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until set in center, about 55 minutes. Cool in water in pan. Remove custard cups from water; cover and refrigerate overnight.
- Run small knife around custards to loosen. To unmold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.
CRANBERRY EGGNOG TART
Cranberry Eggnog Tart
Categories Egg Nog Dessert Bake Christmas Thanksgiving Cranberry Fall Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 24
Steps:
- Make crust:
- Pulse together all crust ingredients in a food processor just until a dough forms. Press dough evenly onto bottom and up side of quiche pan with floured fingers. Chill shell until firm, about 30 minutes.
- Put oven rack in middle position and preheat oven to 350°F.
- Line shell with foil and fill with pie weights, then bake until edge is pale golden, 20 to 25 minutes. Carefully remove foil and pie weights and bake shell until edge is golden and bottom is pale golden, 15 to 20 minutes more. Cool completely in pan on a rack.
- Reduce oven temperature to 300°F.
- Make filling:
- Blend cream cheese, crème fraîche, and sugar in cleaned food processor until creamy, about 1 minute. Add whole eggs, yolks, bourbon, vanilla, nutmeg, and salt and process until smooth.
- Melt jam with water in a small heavy saucepan over moderately low heat, stirring until smooth. Spread half of jam evenly over bottom of shell(reserving remaining jam in saucepan). Let layer of jam stand until set, about 5 minutes, then gently pour cream cheese mixture over it.
- Bake tart:
- Cover edge of tart shell with pie shield or foil and bake until filling is set but still trembles slightly in center, 35 to 40 minutes (filling will continue to set as it cools).
- Cool tart completely in pan on a rack. Reheat remaining jam over low heat, stirring, until pourable, then pour over filling and spread evenly with offset spatula. Chill tart, uncovered, until cold, at least 2 hours.
- Just before serving, remove side of pan.
EGGNOG FLAN
I like to use up leftover eggnog in creative ways. I decided to adapt a traditional flan recipe and use eggnog in place of the milk. It came out quite tasty with a nice texture and unique flavor. The eggnog I used had sugar in it so I cut the traditional recipe sugar in half. The sugar in the recipe can be adjusted according to how sweet you like it, but not more than 1 cup total. The prep time includes 1/2 hour needed for the eggnog to cool.
Provided by Baking Bear
Categories Dessert
Time 1h45m
Yield 1 flan, 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- Put 1 cup of sugar in a 9" round 31/2 " deep pan and place in oven.
- Allow sugar to melt and turn light brown. As soon as sugar is melted and golden remove pan from oven.
- Reduce oven temperature to 350.
- Tilt and turn pan to coat the bottom and sides with the caramelized sugar.
- Allow pan to cool at room temperature.
- Heat eggnog to a boil and turn stove off.
- Add the 1/2 cup of sugar and the salt and let this mixture cool.
- In a separate bowl whisk eggs well.
- To temper the eggs and prevent them from cooking if the eggnog is too hot, add a total of 1 cup of eggnog to the eggs, 1/4 cup at a time, mixing well after each addition.
- Add tempered eggs to eggnog mixture and stir together well.
- Pour the entire mixture through a metal strainer and into the caramelized pan.
- Place pan in a larger pan filled with water about 1" up the sides of the flan pan. Place in oven.
- Bake for 1 hour. Never let it bake more than 1 hour or the flan texture will be tough.
- Remove from the oven and let it cool completely to room temperature.
- Cover and place in the refrigerator until completely chilled. It can be chilled overnight and served the next day.
- To serve, run a knife around the edge of the pan. Place a serving plate with an elevated rim over the pan. There will be a lot of liquid from the caramelized sugar so be sure to use a serving dish that will hold the liquid and the flan. Invert pan with the plate over it and allow the flan to go onto the plate. Remove the pan.
- Cut flan into wedges, as you would for a pie, and spoon some of the caramelized sugar liquid over each serving.
Nutrition Facts : Calories 311.1, Fat 12.4, SaturatedFat 6.5, Cholesterol 198.3, Sodium 157.9, Carbohydrate 42.4, Sugar 35.9, Protein 8.5
AMAZINGLY GOOD EGGNOG
It's taken me several years to perfect this homemade eggnog recipe. Now everyone asks, 'When are you making the eggnog?!' This uses cooked eggs for safety, and you can use more or less rum to taste. It's a bit of work to make, but well worth it. You'll never buy store-bought eggnog again! Enjoy!
Provided by NATALIESMOM
Categories Drinks Recipes Eggnog Recipes
Time 1h28m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
- In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about 1 hour.
- Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate for 8 hours, or overnight, before serving.
Nutrition Facts : Calories 404.2 calories, Carbohydrate 32.1 g, Cholesterol 59.3 mg, Fat 17.1 g, Fiber 0.1 g, Protein 4.9 g, SaturatedFat 10.7 g, Sodium 65.9 mg, Sugar 29 g
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