EGGNOG FLAN

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.