Eggnog Flan

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.