dessert — gluten-free

Flan de Rompope (Eggnog and Rum Flan)

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A festive recipe for flan de rompope, a creamy custard dessert made with eggnog, dark rum, and Mexican rompope. | nelliesfreerange.com A festive recipe for flan de rompope, a creamy custard dessert made with eggnog, dark rum, and Mexican rompope. | nelliesfreerange.com
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prep time 20 minutes
cook time 60 minutes
yield 8-10 Slices

Overview

Growing up, recipe author Lola Dweck was encouraged to embrace both her Mexican and American heritage. When the holidays came around each year, this meant sipping on both eggnog and rompope on chilly December nights. So naturally, this flan recipe is inspired by the flavors of both beloved drinks! More from Lola:

Eggnog dates back to 13th-century Europe where medieval monks were believed to enjoy a drink a warm ale punch known as posset, with eggs and figs. It eventually became one of the variations of milk and wine punches served at social gatherings. Rompope, which has been referred to as the Mexican version of eggnog, is one of the many sweet treats believed to have been introduced to Mexico by nuns in the Santa Clara convent in Puebla.

Both drinks highlight eggs as the key ingredient, but some of the most popular rompope brands are made with alcohol and are more reminiscent of a thick, creamy liqueur. One bite of this creamy, custardy flan and you'll see that the recipe takes inspiration from both versions of the tasty holiday drink!

BY:Lola's Cocina

Ingredients

  • 1 1/2 cups sugar
  • 1 cup (8 ounces) Nellie’s Free Range Eggnog
  • One 12-ounce can evaporated milk
  • One 14-ounce can condensed milk
  • 4 ounces cream cheese
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon pure Mexican vanilla extract
  • 2 tablespoons dark rum, optional (see notes)
  • 5 large Nellie’s Free Range Eggs, at room temperature
  • Dried orange slices, for decoration, optional
  • Sugared cranberries, for decoration, optional

Directions

To make the caramel:

  • Preheat oven to 350F.
  • Add the sugar to a 9” heavy-bottom cake pan and dissolve over low-medium heat. Once the sugar begins to boil, stir frequently with a wooden spatula until smooth.
  • Once the sugar is completely dissolved and turns light amber in color, swirl to coat the bottom and sides of your cake pan. The sugar has now become caramel and will be extremely hot - DO NOT touch or attempt to taste!

To make the flan:

  • In a large mixing bowl, combine the eggnog, evaporated milk, condensed milk, cream cheese, cinnamon, vanilla extract, and rum and blend until smooth, about 30 seconds.
  • Add the eggs to the bowl and blend another 10 seconds until just incorporated.
  • Pour the mixture into your cake pan.
  • Prepare a baño María (water bath) by arranging your cake pan inside a larger baking or roasting pan. Carefully pour enough hot water into the larger baking pan to come halfway up the sides of the flan pan. Place pans in the oven.
  • Bake for 1 hour or until the center of your flan is set, making sure a thin knife insterted into the middle of the flan comes out clean.
  • Remove the pans from the oven and let the water cool before removing your flan pan from the water bath.
  • Refrigerate until ready to serve.

To serve:

  • Remove your flan from the refrigerator and run a knife carefully around the edges to de-mold. Place a serving dish overtop your flan and flip to invert the flan onto the dish. Lift to remove the flan pan, allowing the caramel to drizzle onto the serving dish.
  • Decorate your flan with dry orange slices and sugared cranberries and enjoy!

Nellie's Notes:

The rum adds a delicious spiced flavor to this flan recipe, but can be left out if desired.

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