In a medium pot over medium heat, combine milk, the flan mixture, the cinnamon stick, the nutmeg, and the lime zest. Stir constantly. Let it cook for about 5 minutes until the mixture begins to thicken. Turn off the heat and let it sit for 10 minutes. Remove the cinnamon stick and transfer the mixture to the refrigerator and chill for 2 hours, or until it sets completely.
Add the curdled flan, condensed milk, and rum to a blender. Blend until everything is well incorporated.
Using a funnel, transfer the eggnog to a glass bottle, cover, and keep refrigerated.
Keyword eggnog, Ponche Crema
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