Publisher Photo
Publisher Photo
This rich, silky custard has a hint of coffee flavor and it's is draped with a luscious caramel sauce. It is a divine ending to a holiday meal or as a simple coffee and dessert get-together with friends.—Mariela Petroski, Helena, Montana
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling

Ingredients

  • 3/4 cup sugar
  • 3 tablespoons water
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup heavy whipping cream
  • 4 eggs
  • 1/2 cup whole milk
  • 2 tablespoons Amaretto
  • 2 teaspoons instant espresso powder
  • Whipped cream and chopped hazelnuts

Directions

In a large heavy saucepan over medium heat, combine sugar and water. Cook stirring occasionally until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook without stirring until amber brown, about 8 minutes.
Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes.
In a blender, combine the condensed milk, cream, eggs, milk, Amaretto and espresso powder. Cover and process for 1 minute or until well blended. Slowly pour into prepared baking pan.
Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Cover and refrigerate overnight.
To serve flan, run a knife around edge of pan; invert onto a rimmed serving dish. Garnish with whipped cream and hazelnuts. Yield: 8 servings.
Originally published as Italian Flan in Taste of Home Christmas Annual Annual 2011, p155

Nutritional Facts

1 slice (calculated without whipped cream and hazelnuts): 389 calories, 18g fat (11g saturated fat), 165mg cholesterol, 117mg sodium, 49g carbohydrate (48g sugars, 0 fiber), 8g protein.

  • 3/4 cup sugar
  • 3 tablespoons water
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup heavy whipping cream
  • 4 eggs
  • 1/2 cup whole milk
  • 2 tablespoons Amaretto
  • 2 teaspoons instant espresso powder
  • Whipped cream and chopped hazelnuts
  1. In a large heavy saucepan over medium heat, combine sugar and water. Cook stirring occasionally until sugar begins to melt. Using a pastry brush dipped in cold water, wash down the sides of the pan to eliminate sugar crystals. Cook without stirring until amber brown, about 8 minutes.
  2. Quickly pour into an ungreased 9-in. round baking pan, tilting to coat bottom of pan. Place pan in a large baking pan; let stand for 10 minutes.
  3. In a blender, combine the condensed milk, cream, eggs, milk, Amaretto and espresso powder. Cover and process for 1 minute or until well blended. Slowly pour into prepared baking pan.
  4. Add 1 in. of hot water to larger pan. Bake, uncovered, at 325° for 1 to 1-1/4 hours or until center is just set (mixture will jiggle). Remove baking pan from water bath; cool for 1 hour. Cover and refrigerate overnight.
  5. To serve flan, run a knife around edge of pan; invert onto a rimmed serving dish. Garnish with whipped cream and hazelnuts. Yield: 8 servings.
Originally published as Italian Flan in Taste of Home Christmas Annual Annual 2011, p155

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