Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Flan
Caramel
Whipped Cream
Method
Caramel
- 1
Prepare the Caramel
In a medium saucepan, combine 1 cup of granulated sugar and 4 tablespoons of water. Cook over medium heat, stirring constantly until the sugar dissolves.
- 2
Cook Caramel to Golden Color
Continue to cook without stirring until the mixture turns a golden amber color, about 8-10 minutes. Quickly pour the caramel into a round flan mold or individual ramekins, swirling to coat the bottom evenly.
Flan Mixture
- 3
- 4
Pour Mixture into Mold
Pour the flan mixture over the set caramel in the mold or ramekins.
Baking
- 5
Prepare for Baking
Preheat the oven to 350°F (175°C). Place the flan mold in a larger baking dish and fill the dish with hot water to create a water bath.
- 6
Bake the Flan
Bake for 50-60 minutes or until the flan is set and a knife inserted in the center comes out clean.
- 7
Cool Flan
Once baked, remove the flan from the water bath and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight.
Whipped Cream
- 8
Prepare the Whipped Cream
In a mixing bowl, combine 1 cup of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.
- 9
Whip the Cream
Using an electric mixer, whip the cream on medium-high speed until soft peaks form. Be careful not to overwhip.
Serving
- 10
Serve the Flan
To serve, run a knife around the edges of the flan and invert it onto a plate. Top with a generous dollop of whipped cream.
