Enjoy this tart that's made with eggnog - a wonderful Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- Spread sugar evenly over bottom of 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar melts and turns light caramel color. Carefully add water, stirring until blended. Pour into ungreased 9-inch round cake pan. Tilt pan to evenly coat bottom; set aside to harden, about 30 minutes.
- Heat oven to 325°F. In large bowl, beat eggnog, condensed milk, eggs, rum and nutmeg with wire whisk until smooth. Pour over sugar mixture in pan. Place cake pan in broiler pan. Pour 1 inch of hot water into broiler pan.
- Bake 45 minutes to 1 hour or until almost set and knife inserted in center comes out clean. Cool on cooling rack 1 hour. Refrigerate 1 hour. Run small metal spatula around edges of pan to loosen. Place 12-inch round serving plate with raised sides upside down over pan; turn plate and pan over. Remove pan. Garnish with fresh mint sprigs and cranberries.
Nutrition Facts : Calories 384, Carbohydrate 62 g, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 129 mg
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