Eggnog flan

Ingredients:

• 2/3 cup sugar
• 4 tbsp. eggnog
• 5 large eggs

Preparation:

1. Preheat oven to 160°C (325°F). Combine sugar and 2 tablespoons water in a medium saucepan. Bring to a boil over medium heat and cook, swirling the pan but not stirring with a spoon, until a rich amber color develops, 5-7 minutes. Pour the caramel into a shallow, 25cm (10-inch) round cake pan, tilting it so the caramel evenly coats the bottom.
2. Bring a kettle of water to a boil. In a large bowl, whisk the eggnog and eggs until smooth, being careful not to over-beat or create bubbles. Pour the egg mixture over the caramel in the mold, then place the mold in a large roasting pan. Fill the roasting pan with enough boiling water to come halfway up the flan mold.
3. Cover the pan loosely with foil and bake for 1 hour. Remove the foil and continue baking until the custard is set but still jiggly in the center, 40 minutes to 1 hour.
4. Remove the pan from the roasting pan and let it cool to room temperature, then cover and refrigerate for about 2 hours. Before serving, run a thin knife around the edge of the flan, place a plate upside down on the pan, and invert it to serve.