How To Make Eggnog Flan

Visit the printable recipe card below for full directions.

Melt the sugar slowly for the caramel. The caramel sauce can take 10 to 15 minutes to melt and turn to a rich, deep caramel color. Stir constantly with a heat-safe spatula and don’t walk away as it can burn quickly at the end.

If you burn your caramel sauce, start over! You will be able to see and smell if you burnt it. Even lightly burned caramel sauce will make for a bitter flan.

Work fast when pouring the caramel. As soon as the caramel reaches a deep amber color, pour it into your baking pan and tilt the pan immediately to coat the bottom before it hardens. It may crack as it cools – this is normal and totally fine!

Let the caramel cool completely before adding custard. If you pour the custard over hot caramel, it can cause bubbling or separation.

Always use a water bath. Place your flan pan in a larger baking dish and pour hot water halfway up the sides. This gentle cooking method prevents the custard from curdling or cracking.

Cover the flan while it bakes. Loosely cover the pan with foil to prevent the top from browning too much and to keep the custard from drying out.

Check for doneness by jiggle, not a toothpick. When you shake the flan, the center should slightly jiggle, but the edges should be set. It will continue to set while cooling and chilling.

Chill for at least 4 hours, but overnight is best. The longer the flan is refrigerating in the pan, the more the sauce will melt and make the caramel sauce.

Be careful when flipping. Make sure to use a larger plate that’s wider than your baking dish to catch all the caramel sauce… It’s liquid gold and you don’t want to lose a drop!

Variations to Try

• Mini Eggnog Flans: Pour the custard into small ramekins for individual servings, perfect for parties.
• Coquito Flan: Swap the eggnog for Puerto Rican coquito for a coconut twist!
• Coffee Eggnog Flan: Add a tablespoon of instant espresso powder to the custard for a subtle coffee flavor.
• Chai Eggnog Flan: Add chai spices like cardamom, cinnamon, cloves, and a pinch of black tea for a warm and spicy twist.

Recipe Rundown: What To Know

• Flavorful: Combines smoky and savory with a little Cajun heat in every bite.
• Protein Packed: Loaded with chicken, shrimp, and sausage!
• Easy: Comes together quickly with a skillet and a pot of boiling water.
• Creamy: The rich, velvety sauce is perfectly spiced and so addictive.
• Customizable: Add your favorite vegetables or swap the pasta to make it your own.

As you might have already noticed, I’m a big fan of cajun recipes that include pasta. Just like this creamy cajun chicken pasta or cajun chicken alfredo, the bold flavors balance perfectly with the rich and creamy Cajun pasta. Combining three types of meat with a creamy, spicy sauce and linguine, this Cajun pasta recipe is a hearty and flavorful meal that’s sure to become a family favorite.

Frequently Asked Questions

Chef’s Tips & Variations

• Cook on Low Heat: Too much heat will brown the outside of the pancakes too fast and leave the inside undercooked. Low and slow is the way to go, but it’s also important that your skillet is HOT and ready to go before adding the batter!
• Fold Gently: Be careful when folding the egg whites into the batter. Over-mixing will deflate them and make the pancakes dense.
• Beat the Egg Whites Properly: Stiff peaks are key! When you lift the whisk, the peaks should stand up without collapsing.
• Don’t Over-Grease the Pan: A very thin layer of oil or butter is enough to prevent sticking without making the pancakes soggy.
• Double the Recipe: Yes, this soufflé pancake recipe only makes 4 pancakes. You can double the recipe for the batter, but you will need a second skillet (or griddle) with a lid to cook them all at the same time. Or if you prefer, you can cook them in batches!

How To Serve Japanese Soufflé Pancakes

These soufflé pancakes are best served fresh. Once they cool off, they lose the fluffy height they first had. It’s best to enjoy these pancakes fresh off the skillet so they still have that cloud-like element.

For toppings, maple syrup and butter are classics. We have also enjoyed them topped with whipped cream, fresh berries, honey, easy chocolate sauce, powdered sugar, zesty lemon curd, salted caramel sauce, or you can warm a fruit jam/jelly and drizzle it on top.

What Is Gumbo?

Gumbo is a hearty Louisiana stew made with a dark roux, the Cajun “holy trinity” of onion, green bell pepper, and celery, and a mix of proteins like chicken, sausage, and shrimp. Gumbo has a rich, smoky, and savory flavor with layers of spice and earthiness. Often thickened with okra or filé powder, it’s traditionally served over rice and blends Cajun, Creole, and African influences into one bold and comforting dish.

Chef’s Tips

Gumbo filé is a powder made from dried sassafras leaves. It adds a mild, earthy flavor and is commonly used to thicken gumbo, especially when okra isn’t used. Want to use gumbo filé? Start with ¼ to ½ teaspoon per bowl or about 1 teaspoon for a whole pot. Add it at the end of cooking, or just before serving, as it can become stringy or bitter if over-cooked.

My granny never added bay leaves, so we don’t either… However they are a common addition in many cajun gumbo recipes. Feel free to add a couple when simmering and remove them before serving.

When making your roux, patience is the key to success! You can’t rush this process by turning up the heat. A good dark roux will take up to 20 to 30 minutes. A darker roux will give the gumbo a richer, more complex flavor. However, if you see black specks or it starts to smell burnt, toss it and start over.

When simmering gumbo, you can leave the lid of the pot on or off. For a thicker gumbo, remove the lid so some of the liquid will evaporate and thicken as it cooks. For a thinner gumbo, leave the lid on. Always remember, the longer it simmers, the more flavorful your gumbo will be!

What To Serve With Gumbo

Gumbo is traditionally served over white rice, which helps soak up the rich, flavorful broth. We also love pairing it with a side of cornbread or a piece of crusty French bread for dipping. Many of our family members like their gumbo with a side of oyster crackers or saltine crackers as well.

For garnishes, we always set out a bottle of hot sauce and add sliced green onions on top. If you like the flavor of filé powder, you can also sprinkle it on top right before serving.

More Cajun Inspired Recipes To Try

This gumbo recipe is a family recipe, passed down from my Granny who served it every Christmas Eve. While she’s shared many other Cajun recipes, like her red beans and rice, easy baked oysters, and dirty rice, this gumbo is a family favorite! Here are a few more dishes you may enjoy:

• This Cajun chicken alfredo combines tender chicken, bold spices, and my homemade Alfredo sauce recipe for a comforting meal.
• Ready in 30 minutes, this creamy, spicy Cajun jambalaya pasta its loaded with shrimp, chicken, and andouille sausage.
• Let your crockpot do the heavy lifting with this bold and hearty slow cooker cajun chicken and sausage dinner.
• Bursting with bold flavors and a velvety cream sauce, you won’t be able to resist this creamy Cajun chicken pasta recipe! Feeling shrimp instead? Try this Cajun shrimp pasta!

What Makes These Asian Chicken Meatballs So Great?

• Balanced Flavors: Made with fresh ginger, garlic, honey, sriracha, and soy sauce, the sweet and savory glaze is pure magic!
• Quick and Easy: Everything comes together in just over half an hour with simple to follow steps.
• Party or Potluck Ready: Keep them warm in a crockpot and watch how quick they disappear!
• Versatile: Serve them as an appetizer or make it a meal with rice, noodles, or veggies on the side.
• Make-Ahead: Prepare the meatballs in advance and bake them when you’re ready. Bonus: They also freeze great!

Ingredients Needed

Below you will find helpful notes for key ingredients used to make this recipe for Asian meatballs. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Ground Chicken: You can use ground turkey instead. Just note that the texture and flavor may vary slightly. I don’t recommend ground beef with this recipe as it will overwhelm the other flavors.
• Panko Breadcrumbs: Panko breadcrumbs are coarser than traditional breadcrumbs and will create the perfect texture.
• Egg: Don’t skip this ingredient! It’s helps to bind everything together so the meatballs don’t fall apart.
• Ginger: Don’t swap the fresh ginger for dried ground ginger, the flavors will not pop in the same way.
• Sesame Oil: You can use regular or toasted sesame oil, but for flavor reasons, I do not recommend swapping it for regular oil.
• Soy Sauce: Coconut aminos or tamari will also work very well.
• Rice Vinegar: Rice vinegar is slightly sweet and gives great balance, but plain white vinegar can be used instead.
• Sriracha: Add more or less to adjust how spicy the sauce is. If you don’t have sriracha, any hot sauce will do in a pinch.
• Honey: Just like the sriracha sauce, you can add more or less honey to control the sweetness.
• Cornstarch and Water: These get mixed together to create a cornstarch slurry, then stirred into the sauce to create a thick and glossy consistency.

How to Make Asian Chicken Meatballs

Bold flavors in bite-sized form? Yes, please! Pro Tip: Prepare the meatballs in advance and bake them when ready for a stress-free dinner. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

More of the Best Meatball Recipes

• Lemon chicken piccata meatballs are so easy to make in just 30 minutes!
• Greek chicken meatballs are loaded with fresh flavor from homemade Greek seasoning.
• I love an appetizer that you can keep warm in the slow cooker, like Crockpot bbq meatballs and crockpot buffalo chicken meatballs.
• Swedish meatballs with creamy sauce is a spot-on Ikea copycat recipe.
• Easy baked Italian meatballs are juicy, tender, and so flavorful.

Why I Love This Cheesy Chicken Spaghetti

If there’s one thing that my entire family agrees on, it’s this – bacon makes everything better! This cheesy chicken spaghetti casserole is no exception to that rule. Whether I serve it as a fun weeknight dinner or at a potluck with friends, I almost NEVER have leftovers of this chicken spaghetti! Here’s what makes it so amazing:

• Comforting: Cheesy chicken spaghetti with bacon is the definition of cheesy comfort food, it’s one of those stick-to-your-ribs kind of dinners!
• Flavorful: Tender chicken, smoky bacon, cheddar cheese and creamy soup meld together beautifully to make the very best bite.
• Great for a crowd: One batch of this cheesy chicken spaghetti generously feeds a small family multiple times. Freeze portions for easy dinners later or feed a crowd for a potluck or party. This dish always fits the bill!
• Make Ahead: This is a perfect recipe for preparing ahead of time! You can make the entire recipe up to the baking point. Cool, cover with foil, and place it in the fridge. When ready to cook, sit at room temperature for at least 30 minutes and then bake as directed.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for chicken spaghetti. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chicken: Use any combination of chicken breasts or thighs. You can also use leftover shredded chicken or a rotisserie chicken to save some time!
• Veggies: A simple combo of yellow onions, red bell peppers and green bell peppers create the perfect balance of fresh flavors. You can always feel free to swap the red and green peppers with orange or yellow if preferred.
• Soups: You’ll need both cream of mushroom soup and cream of chicken soup to create the very best thick and creamy sauce.
• Bacon: Cook and crumble this, I love cooking my bacon in the oven, or use leftover bacon from breakfast!
• Cheese: I love using sharp cheddar cheese for this baked spaghetti. For the very best texture and flavor, consider grating it right off the block.

How to Make Chicken Spaghetti Casserole

This is a pretty quick moving recipe, so make sure you have everything prepped and ready to go before you start cooking. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.

Chef’s Tips and Variations

• Don’t overcook your pasta: You’ll want your noodles to be just al dente. Otherwise, they’ll be overcooked and a little mushy after you bake the casserole. This goes double for any kind of gluten free pasta!
• Add more veggies: You can always sneak in some secret veggies into the casserole. Toss in some frozen peas, corn, carrots, mushrooms or broccoli. This is a great trick for those of you who have picky eaters like me!
• Spice it up: Add diced jalapeños, red pepper flakes or cayenne powder. Try using a spicy cheese like pepper jack or habanero cheddar for an extra kick!
• Change the pasta: Spaghetti noodles are great, but you can also use penne, rigatoni, bow tie, or just about any shape. You can also use whole wheat, gluten-free or veggie pasta.

What To Serve With Cheesy Chicken Spaghetti

This cheesy chicken spaghetti is a full meal all on its own, but you can always add some extras:

• Bread: Try my homemade crusty ciabatta bread to help sop up any of that creamy sauce.
• Salad: Lighten up your plate with a side salad! Try spinach strawberry salad or loaded pea salad for a touch of fresh flavor.
• Decadent Dessert: For a sweet finish, try another big crowd pleaser like my easy chocolate and peanut butter Texas sheet cake!

More Spaghetti Recipes You’ll Love

• Homemade spaghettios with meatballs are better than the canned stuff!
• Mexican spaghetti is a cross between beefy chili and a spaghetti dinner.
• Spaghetti salad is a pasta salad that’s loaded with fresh, crunchy veggies!
• 30-minute spaghetti carbonara is loaded with crispy bacon and Italian cheeses.

Reasons You’ll Love These Easy Baked Oysters

• Flavorful: With juicy oysters, lots of garlic, and fresh herbs, all topped with a golden brown, buttery panko topping, each bite is better than the last!
• Quick and Easy: If you can stir ingredients, then this simple recipe will be a success. This baked oyster recipe only takes 20 minutes to make from start to finish. Yes, really!
• Spicy: A sprinkle of cajun seasoning adds the perfect amount of spicy, tangy heat. Plus, you can always serve them with some hot sauce on top!
• Great for gatherings: You can double or triple the recipe and pop them into the oven all at once. You can also easily prep them ahead of time, then bake as your guests arrive!

Key Ingredients

Crispy panko gives each smokey, garlicky bite the perfect amount of crunch. Below you will find helpful notes for key ingredients used to make this baked oyster recipe. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Canned Oysters: Use your favorite, I like to use smoked oysters for extra flavor. Check the variation section below for tips on using raw oysters instead.
• Panko Breadcrumbs: While you can use regular breadcrumbs, I highly recommend grabbing a box of Panko breadcrumbs. They are coarser and add a lot more texture!
• Garlic: Fresh garlic is best. In a pinch, jarred garlic also works, but it won’t have the same bold flavor as the real deal.
• Cajun Seasoning: You can add more or less based on your personal preferences. Slap Ya Mama is my families favorite Cajun seasoning. Note that some brands of Cajun seasoning are spicier than others, so choose with care.
• Parmesan Cheese: For the very best flavor and consistency, freshly grate your own parm right off the block.

How to Make Baked Oysters in Oven

These baked oysters are an easy mix-and-assemble recipe. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.

Chef’s Tips & Variations

• Use fresh oysters: If it’s fresh oyster season in your area, go ahead and use them in the recipe. Make sure they’re properly cleaned and shucked. Follow the directions, but cover the ramekins with foil before baking. Bake them for 10 minutes covered, then remove the foil and bake for 5 minutes more, until golden brown.
• Watch the oven: Set a timer on your phone to remind you to remove the ramekins from the oven. Over-cooking leads to dry, rubbery oysters!
• Add bacon: Cook 2 to 3 bacon strips until crispy and reserve the fat. Finely chop the bacon and mix it into the panko topping. Stir 1/2 to 1 tablespoon reserved bacon fat into the oysters for an extra smokey version of this appetizer.
• Make them Mediterranean: Swap the parmesan for crumbled feta cheese and add 1/4 cup finely chopped pitted olives for a Mediterranean twist.
• Prep ahead: You can prepare these baked oysters ahead of time for a party. When it comes time to bake them, cover them tightly and store them in the fridge instead. Remove them from the fridge 30 minutes before baking, then bake as directed.

What To Serve With Baked Oysters

You just can’t serve this baked oyster recipe without some fresh lemon wedges on the side. They add the perfect balance! Here are a few more tasty pairing ideas:

• Appetizer: These buttery baked oysters are a wonderful appetizer on their own. You can also pair them with a side of salted crackers or toasty sliced baguettes. For more seafood appetizers, try my hot crab dip and smoked fish dip!
• Dinner: For main dishes, go for a plate of creamy Cajun chicken pasta or air fryer shrimp po’ boys. My Cajun jambalaya pasta and one-pot dirty rice are other great options.
• Side dish: For a light veggie side, make my cucumber tomato salad or try these cheesy twice baked potatoes. You also can’t go wrong with this creamed corn!

More Impressive Chocolate Recipes

• Rich french silk pie is easier to make than you may think since I use no raw eggs!
• Chocolate milk bundt cake is topped with a thick chocolate frosting.
• Chocolate espresso cake with espresso frosting is a coffee-lovers dream come true!
• Raspberry brownie trifle is pretty effortless to assemble and always turns out picture perfect.