Flan, Toffee Sauce And Caramel Whipped Cream Recipe
Flan de canela, con nata montada de caramelo
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Ingredients
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Flan and Toppings
Method
Preparation Steps
Prepare the Caramel
In a saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Allow it to boil without stirring until it turns a deep amber color. Quickly pour the caramel into a round flan mold, swirling to coat the bottom evenly. Set aside to cool and harden.
Make the Flan Mixture
In a blender, combine the sweetened condensed milk, evaporated milk, eggs, ground cinnamon, and vanilla extract. Blend until smooth and well combined.
Combine and Bake
Pour the flan mixture over the hardened caramel in the mold. Place the mold in a larger baking dish and fill the dish with hot water to create a water bath. Bake in a preheated oven at 350°F (175°C) for about 50-60 minutes, or until a knife inserted in the center comes out clean.
Cool and Unmold
Remove the flan from the oven and let it cool to room temperature. Cover and refrigerate for at least 4 hours or overnight. To unmold, run a knife around the edges and invert onto a serving plate.
Prepare Caramel Whipped Cream
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Drizzle in the caramel sauce and continue to whip until stiff peaks form.
Serve
Slice the flan and serve with a generous dollop of caramel whipped cream on top. Drizzle with additional caramel sauce if desired.