Eggnog Flan Pie: Prepare to be amazed! Imagine the creamy, comforting flavors of classic eggnog swirled into the silky smoothness of a traditional flan, all nestled in a buttery, flaky pie crust. This isn’t just dessert; it’s a holiday masterpiece that will have everyone begging for seconds.
Flan, with its rich history rooted in ancient Rome, has traveled the world, evolving into countless variations. Eggnog, a festive drink with origins tracing back to medieval Britain, is synonymous with warmth and celebration. Combining these two beloved treats creates a dessert that’s both familiar and excitingly new.
What makes this Eggnog Flan Pie so irresistible? It’s the perfect balance of textures the smooth, velvety flan filling against the crisp pie crust. The warm spices of nutmeg and cinnamon mingle beautifully with the sweet custard, creating a flavor profile that’s both comforting and sophisticated. Plus, it’s surprisingly easy to make! While it looks impressive, this pie requires minimal effort, making it the perfect centerpiece for your holiday table or a delightful treat to share with loved ones. Get ready to experience a dessert that’s destined to become a new family tradition!
Ingredients:
- For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5-7 tablespoons ice water
- For the Flan:
- 1 cup granulated sugar
- ¼ cup water
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Pinch of salt
- For the Eggnog Infusion:
- 1 cup prepared eggnog (store-bought or homemade)
- 2 tablespoons dark rum (optional, but highly recommended!)
- Optional Garnishes:
- Whipped cream
- Ground nutmeg
- Cinnamon sticks
Preparing the Crust:
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
- Cut in the Fats: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the fats into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening these create flaky layers in the crust.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
- Form the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. The dough should be about 1/8 inch thick.
- Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
- Crimp the Edges: Crimp the edges of the crust using your fingers or a fork. This will create a decorative edge and help to prevent the crust from shrinking during baking.
- Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes.
- Remove Weights and Bake Further: Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-10 minutes, or until lightly golden brown. Watch it carefully to prevent burning.
- Cool the Crust: Let the crust cool completely on a wire rack before filling.
Making the Caramel:
- Combine Sugar and Water: In a heavy-bottomed saucepan, combine the granulated sugar and water.
- Cook Over Medium Heat: Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a deep amber color. This will take about 10-15 minutes. Do not stir the mixture, as this can cause the sugar to crystallize. You can gently swirl the pan occasionally to ensure even cooking.
- Pour into Crust: Carefully pour the caramel into the cooled pie crust, tilting the crust to evenly coat the bottom. Let the caramel cool and harden slightly while you prepare the flan filling.
Preparing the Flan Filling:
- Combine Ingredients: In a blender or food processor, combine the evaporated milk, sweetened condensed milk, eggs, vanilla extract, nutmeg, cinnamon, and salt.
- Blend Until Smooth: Blend until the mixture is smooth and well combined.
- Strain the Mixture: Strain the flan mixture through a fine-mesh sieve into a bowl. This will remove any lumps and ensure a smooth, creamy texture.
Assembling and Baking the Pie:
- Pour Flan Filling into Crust: Gently pour the flan filling over the hardened caramel in the pie crust.
- Prepare Water Bath: Place the pie plate inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the pie plate. This water bath will help to ensure that the flan cooks evenly and prevents it from cracking.
- Bake: Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Cool: Turn off the oven and let the pie cool in the oven with the door slightly ajar for 1 hour. This will help to prevent the flan from cracking as it cools.
- Refrigerate: Remove the pie from the water bath and refrigerate for at least 4 hours, or preferably overnight. This allows the flan to fully set and the flavors to meld.
Eggnog Infusion (Optional but Recommended):
- Combine Eggnog and Rum: In a small bowl, whisk together the eggnog and rum (if using).
- Infuse the Flan: After the flan has chilled for at least 4 hours, gently poke holes all over the surface of the flan with a toothpick or skewer.
- Pour Eggnog Mixture: Slowly pour the eggnog mixture over the flan, allowing it to seep into the holes. This will infuse the flan with a delicious eggnog flavor.
- Refrigerate Again: Refrigerate for another hour to allow the eggnog to fully absorb into the flan.
Serving:
- Invert the Pie: To serve, run a thin knife around the edge of the pie to loosen it from the crust. Place a serving plate over the pie plate and carefully invert the pie onto the plate. The caramel will now be on top of the flan.
- Slice and Serve: Slice the pie into wedges and serve chilled.
- Garnish (Optional): Garnish with whipped cream, a sprinkle of ground nutmeg, and cinnamon sticks, if desired.
Conclusion:
This Eggnog Flan Pie isn’t just a dessert; it’s a holiday experience baked into a single, glorious slice. The creamy, custard-like flan infused with the warm spices of eggnog, nestled in a buttery, flaky pie crust, creates a symphony of textures and flavors that will have everyone begging for seconds. Trust me, this is one recipe you absolutely must try this season. It’s the perfect way to elevate your holiday dessert table and impress your family and friends with your baking prowess.
But why is this recipe a must-try? Beyond the incredible taste, it’s surprisingly simple to make. While it looks impressive, the steps are straightforward, and the result is a showstopper that will have everyone thinking you spent hours slaving away in the kitchen. The combination of the rich eggnog flavor with the classic flan texture is simply divine, offering a unique twist on traditional holiday desserts. It’s a guaranteed crowd-pleaser, and who doesn’t love a dessert that brings joy to everyone around the table?
Looking for serving suggestions? A dollop of freshly whipped cream, lightly sweetened with a touch of vanilla, is the perfect complement to the richness of the flan. A sprinkle of freshly grated nutmeg or a dusting of cinnamon adds a festive touch. For a more decadent experience, drizzle a little caramel sauce over each slice. And if you’re feeling adventurous, try adding a splash of rum or bourbon to the eggnog mixture for an extra kick!
There are also plenty of variations you can explore to make this recipe your own. If you’re not a fan of traditional pie crust, try using a graham cracker crust for a sweeter, crunchier base. For a lighter version, you can use skim milk and egg whites in the flan mixture. You could even add a layer of chocolate ganache to the bottom of the pie crust for an extra layer of indulgence. Get creative and experiment with different flavors and textures to create your own signature Eggnog Flan Pie masterpiece!
I truly believe this recipe will become a holiday tradition in your home. It’s the perfect blend of classic flavors and festive cheer, and it’s guaranteed to bring a smile to everyone’s face. The aroma alone, as it bakes, will fill your kitchen with the warm and inviting scents of the holidays.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most delicious Eggnog Flan Pie you’ve ever tasted. I’m confident that you’ll love it as much as I do.
And now, for the most important part: I want to hear about your experience! Did you try the recipe? What did you think? Did you make any variations? Share your photos and stories in the comments below. I can’t wait to see your creations and hear about your baking adventures. Happy baking, and happy holidays! Let me know if you have any questions, and I’ll do my best to help. I’m excited to see your versions of this delightful holiday treat. Don’t be shy share your baking triumphs (and even your baking mishaps we all have them!) with the community. Let’s spread the holiday cheer, one delicious slice of Eggnog Flan Pie at a time!
Eggnog Flan Pie: The Ultimate Holiday Dessert Recipe
A decadent holiday pie with flaky crust, creamy flan filling, rich caramel, and optional eggnog infusion.
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- ¼ cup cold vegetable shortening, cut into cubes
- 5-7 tablespoons ice water
- 1 cup granulated sugar
- ¼ cup water
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can sweetened condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 1 cup prepared eggnog (store-bought or homemade)
- 2 tablespoons dark rum (optional, but highly recommended!)
- Whipped cream
- Ground nutmeg
- Cinnamon sticks
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour and salt. This ensures the salt is evenly distributed throughout the dough.
- Cut in the Fats: Add the cold butter and shortening to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the fats into the flour until the mixture resembles coarse crumbs. You should still see small pieces of butter and shortening these create flaky layers in the crust.
- Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten and result in a tough crust.
- Form the Dough: Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a 12-inch circle. The dough should be about 1/8 inch thick.
- Transfer to Pie Plate: Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
- Crimp the Edges: Crimp the edges of the crust using your fingers or a fork. This will create a decorative edge and help to prevent the crust from shrinking during baking.
- Pre-Bake the Crust (Blind Bake): Preheat your oven to 375°F (190°C). Line the crust with parchment paper and fill it with pie weights or dried beans. This will prevent the crust from puffing up during baking. Bake for 15 minutes.
- Remove Weights and Bake Further: Remove the parchment paper and pie weights. Return the crust to the oven and bake for another 5-10 minutes, or until lightly golden brown. Watch it carefully to prevent burning.
- Cool the Crust: Let the crust cool completely on a wire rack before filling.
- Combine Sugar and Water: In a heavy-bottomed saucepan, combine the granulated sugar and water.
- Cook Over Medium Heat: Cook over medium heat, without stirring, until the sugar dissolves and the mixture turns a deep amber color. This will take about 10-15 minutes. Do not stir the mixture, as this can cause the sugar to crystallize. You can gently swirl the pan occasionally to ensure even cooking.
- Pour into Crust: Carefully pour the caramel into the cooled pie crust, tilting the crust to evenly coat the bottom. Let the caramel cool and harden slightly while you prepare the flan filling.
- Combine Ingredients: In a blender or food processor, combine the evaporated milk, sweetened condensed milk, eggs, vanilla extract, nutmeg, cinnamon, and salt.
- Blend Until Smooth: Blend until the mixture is smooth and well combined.
- Strain the Mixture: Strain the flan mixture through a fine-mesh sieve into a bowl. This will remove any lumps and ensure a smooth, creamy texture.
- Pour Flan Filling into Crust: Gently pour the flan filling over the hardened caramel in the pie crust.
- Prepare Water Bath: Place the pie plate inside a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the pie plate. This water bath will help to ensure that the flan cooks evenly and prevents it from cracking.
- Bake: Bake in the preheated oven at 350°F (175°C) for 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
- Cool: Turn off the oven and let the pie cool in the oven with the door slightly ajar for 1 hour. This will help to prevent the flan from cracking as it cools.
- Refrigerate: Remove the pie from the water bath and refrigerate for at least 4 hours, or preferably overnight. This allows the flan to fully set and the flavors to meld.
- Combine Eggnog and Rum: In a small bowl, whisk together the eggnog and rum (if using).
- Infuse the Flan: After the flan has chilled for at least 4 hours, gently poke holes all over the surface of the flan with a toothpick or skewer.
- Pour Eggnog Mixture: Slowly pour the eggnog mixture over the flan, allowing it to seep into the holes. This will infuse the flan with a delicious eggnog flavor.
- Refrigerate Again: Refrigerate for another hour to allow the eggnog to fully absorb into the flan.
- Invert the Pie: To serve, run a thin knife around the edge of the pie to loosen it from the crust. Place a serving plate over the pie plate and carefully invert the pie onto the plate. The caramel will now be on top of the flan.
- Slice and Serve: Slice the pie into wedges and serve chilled.
- Garnish (Optional): Garnish with whipped cream, a sprinkle of ground nutmeg, and cinnamon sticks, if desired.
Notes
- Make sure all ingredients for the crust are very cold for the best results.
- Don’t stir the caramel while it’s cooking to prevent crystallization.
- A water bath is crucial for even cooking and preventing cracks in the flan.
- The eggnog infusion is optional but adds a wonderful holiday flavor.
- Refrigerating the pie for at least 4 hours (or overnight) is essential for the flan to set properly.
