FLAN WITH WHIPPING CREAM RECIPES

Steps:

• Preheat oven to 350°F. Cook granulated sugar in a 3-quart saucepan over medium, shaking continuously, until sugar melts and turns a light golden brown, 6 to 8 minutes. Slowly stir in 3 tablespoons of the honey. (Mixture will clump a little as you add the honey, but keep stirring gently just until melted.) Remove from heat and immediately pour mixture into a 2½-quart ceramic soufflé dish or 8-inch cake pan. Place dish in a 13-by-9-inch baking dish.
• Place 1 cup of the whole milk in a small bowl; sprinkle gelatin over top and let stand 2 minutes.
• Process condensed milk, eggs, egg yolks, almond extract, salt, gelatin mixture, remaining 1 cup whole milk, and remaining 4 tablespoons honey in a blender until smooth. Pour mixture evenly over sugar mixture in soufflé dish. Add 1 inch of hot tap water to baking dish. Cover both dishes loosely with aluminum foil.
• Bake until flan is slightly set, about 50 minutes (flan will jiggle when pan is shaken). Remove soufflé dish from water bath; place on a wire rack and let cool 30 minutes. Cover and chill 3 hours.
• Beat heavy cream and bourbon with an electric mixer on medium-high speed until foamy, about 1 minute. Gradually add powdered sugar, beating until soft peaks form, about 1 minute more.
• Just before serving, run a knife around edges of flan to loosen and invert onto a serving plate. Serve flan topped with whipped cream and toasted almonds.

Steps:

• Position rack in center of oven and preheat to 350°F. Combine cream, milk and salt in heavy medium saucepan. Scrape seeds from vanilla bean into cream mixture; add bean. Bring to simmer over medium heat. Remove from heat and let steep 30 minutes.
• Meanwhile, combine 1 cup sugar and 1/3 cup water in another heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and cook without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes. Quickly pour caramel into six 3/4-cup ramekins or custard cups. Using oven mitts as aid, immediately tilt each ramekin to coat sides. Set ramekins into 13x9x2-inch baking pan.
• Whisk eggs, egg yolks and 7 tablespoons sugar in medium bowl just until blended. Gradually and gently whisk cream mixture into egg mixture without creating lots of foam. Pour custard through small sieve into prepared ramekins, dividing evenly (mixture will fill ramekins). Pour enough hot water into baking pan to come halfway up sides of ramekins.
• Bake until centers of flans are gently set, about 40 minutes. Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight. (Can be made 2 days ahead.)
• To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.