Transform classic flan into a light, mousse-like dessert using a whipped cream dispenser and N2O cream charger. Perfect for a quick, elegant dessert with a modern twist.
Ingredients (Serves 4–6)
| 250 ml whole milk | 250 ml heavy cream |
| 3 large eggs | ⅓ cup sugar |
| 1 tsp vanilla extract | Caramel: 3–4 tbsp sugar + a splash of water |
Instructions
Make the Caramel
In a small saucepan, combine sugar and water. Heat over medium heat until golden caramel forms.
Carefully pour the caramel into the bottoms of small serving glasses or ramekins. Let cool slightly.
Prepare the Custard Base
In a separate saucepan, gently heat milk, cream, and sugar until sugar dissolves (do not boil).
Remove from heat and whisk in eggs and vanilla extract until smooth.
Strain the mixture through a fine sieve to remove any lumps.
Load the Whipped Cream Dispenser
Pour the custard mixture into the whipped cream dispenser.
Connect the whipped cream dispenser to the nitrous oxide tank using a pressure regulator, then release the N2O. Shake gently to combine.
Chill to Set
Refrigerate for 1–2 hours to allow the mousse-like flan to set.
Serve
Gently dispense the flan from the cream charger into the caramel-lined glasses.
Optional: garnish with fresh mint, berries, or cookie crumbs.
Tips & Notes
Ensure custard is cooled to warm or room temperature before adding to the dispenser; too hot can damage the seal or create inconsistent texture.
Strain the mixture carefully to prevent clogs in the dispenser.
Using the pressure regulator ensures consistent cream charging and avoids over-aerating the custard.
Texture will be light, airy, and mousse-like, different from traditional baked or steamed flan.
