Flowered Eggnog Flan is a perfect combination of milk, eggs, sugar and cinnamon that come together to help create this caramelized velvet flan. This light textured dessert that can be made the day before. Your guests will find the edible flowers an elegant touch.
PREHEAT oven to 350º F.
COMBINE sugar, water and nutmeg in medium, heavy-duty saucepan; cook over low heat, stirring constantly for 3 to 4 minutes until dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel colored. Quickly and very carefully (caramel is very hot) pour onto bottom of 6-cup round mold or 9-inch-round baking pan; swirl around bottom and sides to coat.
PLACE evaporated milk, sweetened condensed milk, cream cheese, eggs, rum and cinnamon in blender; cover. Blend until smooth. Pour mixture into caramelized mold. Place in large roasting pan; fill roasting pan with hot water to about 1-inch depth.
BAKE for 1 1/2 hours or until knife inserted near center comes out clean.
Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.
TO SERVE: Run small spatula around edge of mold. Invert serving plate over mold. Turn over; shake gently to release. Caramelized sugar forms sauce. Garnish with raspberries and edible flowers.