Eggnog Almond Bark: Inspired by Trader Joe’s

Eggnog Almond Bark

Eggnog Almond Bark

Do you have a beloved seasonal foodstuff you look forward to rediscovering every December? Some eagerly anticipate the return of Caramel Brulee Lattes and Cranberry Bliss Bars to Starbucks, others count the days until boxes of Candy Cane Joe Joes arrive at Trader Joe’s. A fabulous friend of mine looks forward to getting another item from Trader Joe’s: their Eggnog Almonds. Alas, she found them to be sold out on a recent visit. Being me, I thought I would see if I could surprise her with my own rough re-creation.

As it turns out, making smooth, uniform, individually coated almonds is way beyond my confectionery skill set, but I quickly figured out that the big blob of white chocolate and nuts would make a great bark instead. When I changed course, I roughly chopped THROUGH the blob (which I do not recommend, it was just my only option since it was already combined), spread it on a baking sheet and chilled it. Voila, eggnog bark. I do believe it will now be an annual Thing. …

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Three Ingredient Eggnog Flan

Eggnog Flan

Confession time: I hate eggnog. I have tried, really tried. I have even made my own, thinking it would be better made at home. Still not a fan. There is just something too thick and cloying about the texture of the stuff – they should call it “sludge-nog.” Not even my culinary super hero Alton Brown could convert me with his School of Hard Nogs episode.

Imagine my surprise when a friend recently brought over some delicious flan and we played the “Guess the Ingredients” game . . . and the answer was my holiday nemesis: eggnog! This flan is a one of those last-minute, get it on the table pronto and make it seem like you have been slaving for hours dishes. A five year old could make this dish – and by that I mean her five year old helped her!

Happy Meatless Mondays to all my Shortcut Frugal Friends!


Serves 8; 20 minute prep time; 50 minute cook time

2/3 cup sugar
4 cups eggnog (store purchased is fine)
6 large eggs

Preheat oven to 325 degrees.

In a large skillet over medium heat, bring sugar and 1/4 cup water to a boil. Reduce heat slightly and simmer for 5 to 7 minutes, until dark brown, swirling occasionally but not stirring.

Remove from heat and pour into 8 one-cup ramekins.

Whisk the eggnog and eggs together until smooth. Add a tiny bitof nutmeg if desired. Pour the eggnog mixture evenly into the ramekins.

Place filled ramekins into a large roasting pan. Fill pan around ramekins with hot water.

Bake for 40 to 50 minutes, until almost set in center. Remove from oven and let cool to room temperature. Refrigerate for at least 2 hours.

Run knife blade around edges of ramekins and then invert them onto serving plates.

Low-Fat Pumpkin Flan, Food Wishes
Mango Flan, My Columbian Recipes
Pumpkin Flan, Bitchin’ Camaro
Spicy Pumpkin Flan, Flanboyant Latin Fusion
Eggnog Flan, The Barefoot Kitchen Witch

— posted by Donna