Eggnog Flan

Directions

1. 1
   Preheat the oven to 325 degrees F. Stir the sugar and 2 tablespoons water in a medium skillet.
2. 2
   Bring to a boil over medium-high heat and cook, swirling the pan but not stirring, until deep amber, 5-7 minutes.
3. 3
   Pour the caramel into a shallow 10-inch round cake pan, tilting the pan so the caramel evenly coats the bottom.
4. 4
   Bring a kettle of water to a boil.
5. 5
   Whisk the eggnog and eggs in a large bowl until smooth, being careful not to beat in too much air.
6. 6
   Pour the eggnog mixture over the caramel in the pan, then place in a large roasting pan.
7. 7
   Fill the roasting pan with enough boiling water to come halfway up the side of the cake pan.
8. 8
   Loosely cover the roasting pan with foil and bake 1 hour.
9. 9
   Remove the foil and continue baking until the custard is set but still quivers, 40 minutes to 1 hour.
10. 10
    Remove the flan from the roasting pan and let cool to room temperature, then cover and refrigerate until cold and set, about 2 hours.
11. 11
    To serve, run a thin knife around the edge of the flan, place an inverted flat plate over the pan and flip to unmold.