“Flan is a sweet, creamy custard dessert smothered in a rich caramel sauce. It’s a traditional Mexican favorite and is also very popular in Latin America and Spain. It pairs really nicely with pumpkin spice whipped cream and is perfect for the fall season.”
Mezcla Cocina Y Cantina's Mexican Flan With Pumpkin Spice Whipped Cream
Jr. Bravo
Course Dessert
Cuisine Mexican
For the Flan:
- 1 cup + 1 Tbsp. sugar, divided
- 6 eggs
- 1 14-oz. can sweetened condensed milk
- 1 12-oz. can evaporated milk
- 2 oz. Molina Mexican vanilla extract
For the Whipped Cream:
- 1 cup heavy cream/whipping cream
- 2 Tbsp. confectioners' sugar
- ½ tsp. vanilla extract
- ½ tsp. pumpkin pie spice
- ¼ cup pumpkin purée, chilled
Add 1 cup of sugar to a saucepan over medium heat, and melt until it caramelizes. Try to avoid stirring the sugar, and just swirl the pan.
Once fully caramelized, pour sugar into the bottom of oven-safe ramekins or an 8x8-inch baking dish. Set aside, and allow to cool while making the custard.
To make custard, combine eggs, milks, vanilla, and remaining tablespoon of sugar in a mixing bowl, and whisk until well combined. Pour custard over caramel.
Add your ramekins or baking dish to a larger, oven-safe dish, and pour hot water into the larger dish until it is halfway up the custard dishes. Once custard is in a water bath, add it to an oven heated to 300˚ for 1 hour or until custard sets.
Remove from oven, and let cool for 10-20 minutes. Once cooled, chill in the refrigerator for a few hours.
While flan is chilling, make the whipped cream. Start by chilling a bowl and the beaters of a hand mixer in the fridge for 30 minutes or a freezer for 10.
Once ready, add all of the ingredients to the mixing bowl, and mix on medium-high for about 2 minutes or until soft peaks begin to form.
To serve flan, remove the custard from the fridge, place a plate on top, and invert the dish. Top with whipped cream, and enjoy!
Keyword around the world in five desserts, flan, mexican dessert, mexican flan, pumpkin spice
