This creamy flan with heavy cream is a smooth stovetop custard made with eggs, milk, heavy cream, and lemon. Finished with whipped cream and cocoa powder, it is an easy make-ahead dessert served chilled in glasses.
Why You'll Love It
- It is a no-oven dessert, which makes it practical and easy.
- The texture is smooth, creamy, and delicate.
- It can be made ahead, perfect when preparing dessert in advance.
- Serving it in glasses keeps everything simple and elegant.
I enjoy desserts like this because the texture turns out soft and creamy while the process stays simple. This creamy flan with heavy cream cooks gently on the stovetop instead of in the oven, which helps keep the custard delicate, smooth, and easy to make. Served in glasses, it feels relaxed but still looks lovely when placed on the table.
What I enjoy most about this creamy flan with heavy cream is how quietly everything comes together. You warm the milk and cream with lemon peel, whisk the custard, and steam it gently until it sets. If you enjoy homemade custard desserts, my Spanish flan, chocoflan, and banana flan are also wonderful recipes to explore next.
Key Ingredients in Flan with Heavy Cream
You'll find the exact measurements in the recipe card, but here's a closer look at a few of the ingredients and why I use them.
- Eggs and Sugar: I use eggs and sugar because they form the custard base and give the flan its gentle sweetness and structure.
- Milk, Heavy Cream, Vanilla, and Lemon Peel: The milk keeps the custard light while the heavy cream adds richness. Vanilla brings warmth, and lemon peel adds a fresh note that balances the flavor.
- Heavy Cream, Sugar, and Cocoa Powder: I like finishing the flan with whipped cream and cocoa powder because the topping adds softness and a light chocolate contrast.
How to Make Flan with Heavy Cream
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Whisk the eggs and sugar together in a large bowl until well combined.
2. Heat the milk, cream, vanilla, and lemon peel in a small saucepan over low heat for 10 minutes, then remove from the heat and let it cool slightly.
3. Pour the milk mixture through a sieve into the egg mixture and whisk briefly until smooth. Transfer to a jug, divide evenly between 4 glasses, cover tightly with aluminum foil, then place the glasses in a saucepan with water and steam cook on low-medium heat for about 25 minutes.
4. Remove the glasses, take off the foil, let them cool to room temperature, then refrigerate for 2 hours. Whip the double cream with sugar until slightly thickened, then top the flans and finish with cocoa powder.
Tips for Creamy Flan with Heavy Cream
Cover the Glasses Well: I like to seal the glasses tightly with foil before steaming so water droplets from the lid do not fall into the custard.
Check the Center Gently: After steaming, I usually give one glass a light shake to see if the center jiggles slightly while the edges stay set.
Let the Flan Chill Properly: I prefer letting the flans rest in the fridge for a few hours because the texture becomes firmer and creamier once fully chilled.
Storage
Keep the flans covered in the fridge for up to 3 days. I like to add the whipped cream and cocoa powder just before serving so the topping stays fresh.
Try These Flan Recipes Next!
Recipe
Creamy Flan with Heavy Cream
Ingredients
For the Flan
- 3 eggs - room temperature
- 4 tablespoon granulated sugar
- 300 ml whole milk
- 150 ml heavy cream
- 1 peel of lemon
For the Whipped Cream
- 200 ml heavy cream
- 1 tablespoon granulated sugar
- 2 tablespoon cocoa powder
Instructions
- In a large bowl, whisk 3 eggs and 4 tablespoons sugar until smooth and well combined.
- Add 1¼ cups (300 ml) whole milk, ⅔ cup (150 ml) heavy cream, 1 teaspoon vanilla extract, and 1 peel of lemon to a small saucepan. Warm gently over low heat for about 10 minutes, then remove from the heat and let the mixture cool slightly.
- Strain the warm milk mixture into the bowl with the eggs and sugar and whisk for about 15 seconds until smooth. Pour the custard into a jug and divide it evenly among 4 heatproof glasses, then cover each glass tightly with aluminum foil.
- Place the glasses in a large saucepan and add water until it reaches halfway up the sides of the glasses. Cover the pan with a lid and steam over low-medium heat for about 25 minutes.
- Remove the glasses from the pan, uncover them, and let them cool to room temperature. Refrigerate the flans for at least 2 hours until fully set.
- Beat ¾ cup (200 ml) heavy cream with 1 tablespoon sugar for about 4 minutes until slightly thickened. Spoon the whipped cream over the chilled flans and dust with 2 tablespoons of cocoa powder before serving.
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.