Flowered Eggnog Flan

The perfect combination of milk, eggs, sugar and cinnamon help to create this caramelized velvet flan. A light textured dessert that can be made the day before.

1 cup granulated sugar
1/2 cup water
1/8 teaspoon ground nutmeg
1 can (12 fluid ounces) NESTLE CARNATION Evaporated Milk
1 can (14 ounces) NESTLE CARNATION Sweetened Condensed Milk
1 package (8 ounces) cream cheese, softened, cut in cubes
6 large eggs
2 tablespoons rum
1/2 teaspoon ground cinnamon
Fresh raspberries or edible flowers

PREHEAT oven to 350 degrees F.

COMBINE sugar, water and nutmeg in medium, heavy-duty saucepan; cook over low heat, stirring constantly for 3 to 4 minutes until dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel colored. Quickly and very carefully (caramel is very hot) pour onto bottom of 6-cup round mold or 9-inch-round baking pan; swirl around bottom and sides to coat.

PLACE evaporated milk, sweetened condensed milk, cream cheese, eggs, rum and cinnamon in blender; cover. Blend until smooth. Pour mixture into caramelized mold. Place in large roasting pan; fill roasting pan with hot water to about 1-inch depth.

BAKE for 1 1/2 hours or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce. Garnish with raspberries and edible flowers.

Yields 8 servings

Recipe and photograph provided courtesy of Nestle and meals.com - used with permission