This Heavy Cream Flan in a cup is topped with whipped cream and garnished with cocoa powder for a sophisticated dessert that tastes delicious. It is so easy and quick to make and the best thing, you do not need an oven to make this rich Flan with Heavy Cream.
Heavy Cream Flan Cup
This dessert was inspired by creme caramel custard, but it is without caramel sauce. This is a flan (custard dessert) with a whipped cream on the top and a garnish with cocoa powder. This Flan with whipped cream in a cup has a beautiful and delightfully smooth, creamy, silky, and velvety texture. It is divine! Sure everyone in your family will love it!
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⭐Why You'll Love This Heavy Cream Flan in a Cup
- Easy to Make: Even though it looks impressive, this flan is super easy to whip up. You don’t need any special cooking skills, just follow the simple steps!
- Versatile Dessert: You can get creative with flan! Try adding flavors like coffee, chocolate, or caramel to make it your own.
- Individual Servings: Serving flan in cups is great for parties! It looks fancy and makes it easy for your guests to enjoy without any mess.
- Classic with a Twist: While flan is a classic, serving it in cups gives it a fun, modern touch that everyone will love.
🧾Heavy Cream Flan Ingredients
Here’s the breakdown of what’s in this Heavy Cream Flan cup recipe:
For the Flan:
- Eggs: I love using fresh, room-temperature eggs. They’re key for the flan’s structure and help create that smooth, creamy texture we all love.
- Sugar: Granulated sugar is my go-to. It sweetens the flan and helps caramelize for a lovely golden color. You can also swap it out for honey or syrup if you prefer.
- Milk: Room-temperature whole milk is the best choice for this recipe. It adds creaminess and helps blend everything beautifully.
- Double Cream: I like to use double cream because it makes the flan rich and indulgently smooth. It elevates the flavor!
- Lemon Peel: A bit of lemon peel adds a fresh, citrusy note that balances the richness of the cream. You could also use orange peel for a different twist.
For the Whipped Cream:
- Double Cream: Cold double cream is perfect for whipping up a light and fluffy topping. It pairs so well with the dense flan!
- Sugar: A little sugar sweetens the whipped cream and helps it hold its shape longer. You can use honey or syrup instead if you’d like.
- Cocoa Powder: I like to sprinkle in cocoa powder for a touch of chocolate flavor. It makes a beautiful contrast with the creamy flan, too!
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Heavy Cream Flan in a Cup
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
1. In a large bowl, whisk the eggs and sugar until well combined.
2. In a small saucepan, heat milk, cream, vanilla, and lemon peel on low for 10 minutes.
3. Take it off the heat and let it cool.
4. Pour the milk mixture into the eggs through a sieve, then whisk for 15 seconds or until well combined.
5. Pour the mixture into a jug, then evenly pour it into 4 glasses. Cover the glasses tightly with aluminum foil.
6. Put the glasses in the saucepan, add water to create a water bath, and steam cook on low-medium heat for about 25 minutes.
7. Put the glasses in the saucepan, add water to create a water bath, and steam cook on low-medium heat for about 25 minutes. Remove glasses from the saucepan and then remove aluminum foil and let them cool down to room temperature, then refrigerate for 2 hours.
8. In a medium bowl, whip the double cream and sugar for 4 minutes until it thickens slightly.
9. Top the flan with whipped cream and sprinkle with cocoa powder.
📖Variations
- Add Spices: Want to jazz up the flavor? Try adding spices like cardamom, ginger, cinnamon, or vanilla.
- Add a Pinch of Salt: A little salt can bring out the flavors and make the custard taste even better.
- Cream Cheese Boost: Mix in some cream cheese for a richer taste and extra creaminess.
- Chocolate Delight: Stir in 3 tablespoons of cacao powder into double cream for a yummy chocolate kick.
- Nutella Twist: For a rich chocolate hazelnut flavor, add 50 grams of Nutella to your double cream.
💭Tips for Recipe Success
Strain the Mixture: After mixing the milk and eggs, strain it through a fine sieve to catch any lumps or bubbles. This step gives your flan a silky-smooth finish.
Keep the Heat Low: When steaming the flan, use low heat to keep the water at a gentle simmer. This helps the flan cook evenly and stay nice and creamy.
Cool Gradually: Let the flan cool to room temperature before putting it in the fridge. This helps it set properly and stops condensation from making it watery.
Serve Chilled: Flan is best enjoyed cold! Make sure to chill it for at least 2 hours (or even longer) so it firms up and the flavors come through.
Storage: If you have any leftovers, keep them covered in the fridge for up to 3 days. Just wait to add the whipped cream until you’re ready to serve it to keep it fluffy!
❓Commonly Asked Questions
Flan can last in the fridge for about 3 to 5 days.
If you insert a toothpick in the center, it comes out clean.
Of course! You can make this Flan Pudding a few days in advance. Cool down the flan in the glass, cover, and refrigerate until the day to serve it. Then remove it from the fridge and serve it.
🍮More Custard and Pudding Recipes!
Love this Heavy Cream Flan in a Cup? You’ll also enjoy these delicious custard and pudding recipes:
- Natillas Homemade Spanish Custard
- Strawberry Pudding
- 2 Ingredient Chocolate Mousse
- Sticky Toffee Pudding
- Lemon Pudding Cake
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Ingredients
For Flan:
- 3 Eggs
- 4 tablespoon Sugar
- 300 ml Milk
- 150 ml Double Cream
- 1 Peel of Lemon
For Whipped Cream:
- 200 ml Double Cream
- 1 tablespoon Sugar
- 2 tablespoon Cocoa Powder
Instructions
- In a large mixing bowl, add the eggs and sugar, and whisk until everything is thoroughly combined.
- In a small saucepan, add milk, cream, vanilla, and peel of lemon, and cook for 10 minutes over low heat.
- Remove from heat and let it cool down.
- Pour and sieve the milk mixture into the egg mixture and then whisk for 15 seconds or until everything is combined.
- Pour into a jug and then carefully pour the flan mixture into 4 glasses. Cover glasses tightly with aluminium foil.
- Place glasses inside the saucepan and make a water bath by pouring water, and then steam cook for around 25 min on low-medium heat.
- Remove glasses from the saucepan and then remove aluminium foil and let them cool down to room temperature, then refrigerate for 2 hours.
- In a medium bowl, beat the double cream and sugar for 4 minutes until slightly thickened.
- Add the whipping cream over the flan and garnish with cocoa powder
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
This recipe is inspiring, it is amazing how this traditional dessert never becomes outdated.