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Italian Flan

 Italian Flan
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
8 ServingsPrep: 20 min. Bake: 1 hour + chilling


  • 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


  • 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

2 of 2

Italian Flan (continued)

Directions (continued)

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