Melt sugar in a heavy medium saucepan over medium-low heat until completely liquid and amber in color. Carefully pour into a deep-dish 9” pie pan (preferably glass or ceramic) turning the dish to evenly coat the bottom and sides of the pie pan. Set aside.
In a blender put the eggs, condensed and evaporated milks and Kahlua. Blend on low speed until mixed and smooth. If you don’t have a blender, mix all ingredients in a large mixing bowl. Pour egg mixture into prepared pie pan. Cover with foil.
Bake in preheated oven for 60 minutes. Remove from oven and let cool completely. Refrigerate until cold – 2 hours or more.
Just prior to serving, remove flan from fridge and let sit about 10 minutes.
Beat cream until firm peaks form. Do not sweeten the cream. The flan is very sweet and unsweetened whipped cream is the perfect counterpoint for the sweetness.