Eggnog Flan Pie with Candied Cranberries
Eggnog Flan Pie with Candied Cranberries
Ingredients
- 2 tablespoons (30 ml) cornstarch
- 1/2 cup (125 ml) sugar
- 1 egg
- 13/4 cups (430 ml) eggnog
- 1 cup (250 ml) unbleached all-purpose flour
- 1 tablespoon (15 ml) sugar
- 1/4 teaspoon (1 ml) salt
- 1/2 cup (125 ml) cold unsalted butter, cut into cubes
- 2 tablespoons (30 ml) milk
- 1 egg yolk
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) sugar
- 1/2 cup (125 ml) fresh or frozen cranberries
Instructions
- In a saucepan off the heat, combine cornstarch and sugar. Add egg and mix thoroughly. Stir in eggnog.
- Bring to a boil over medium heat while stirring and scraping the bottom of the pan. Simmer for about 1 minute or until mixture thickens.
- Remove from the heat. If necessary, pass through a sieve and pour into a bowl. Cover with plastic wrap directly on the surface of the cream. Let cool. Refrigerate while preparing crust.
Eggnog Flan Pie with Candied Cranberries