Recipes  

Eggnog Flan Pie with Candied Cranberries

  • Preparation 30 MIN
    Cooking 45 MIN
    Chilling 5 H
  • Makes 10 to 12 servings
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Ingredients

Eggnog Pastry Cream

Crust

Candied Cranberries

Preparation

Eggnog Pastry Cream

  1. In a saucepan off the heat, combine cornstarch and sugar. Add egg and mix thoroughly. Stir in eggnog.
  2. 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.
  3. 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.

Crust

  1. In a food processor, combine flour, sugar and salt. Add butter and pulse until the mixture is the size of peas. Add milk and egg yolk and pulse until a ball begins to form. Form into a disk with your hands.
  2. On a floured work surface, roll dough into a 40 x 15-cm (16 x 6-inch) rectangle. Line in a rectangular 35 x 10-cm (14 x 4-inch) pie plate. Place in the freezer for 15 minutes or refrigerate for 30 minutes.
  3. With the rack in the middle position, preheat the oven to 200° C (400° F).
  4. Pour eggnog mixture into cold crust. Place on a baking sheet and bake for about 20 minutes or until pastry cream is firm and crust is golden brown. Let cool on a wire rack. Refrigerate for about 3 hours.

Candied Cranberries

  1. In a saucepan, bring water and sugar to a boil. Add cranberries, remove from heat and let cool in the pan for about 20 minutes. Cook again over low heat for 5 minutes. Remove from the heat. Let cool and refrigerate until completely chilled, about 1 hour.
  2. When ready to serve, pour cranberries and syrup over pie.

Note

Candied cranberries can be prepared in advance and stored in an airtight container in the refrigerator for several days.

Good with...

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/12 of the recipe

Content % Daily Value
Calories 235  
Total Fat 11 g  
Saturated Fat 6 g  
Sodium (salt) 67 mg  
Carbohydrates 28 g  
Fibre 1 g  
Protein 4 g