Individual Amaretto Flans

These make-ahead custards take on a lot of amaretto flavor. Resist the urge to stir the sugar-water mixture, as doing so can cause it to crystallize.


6 servings (serving size: 1 flan)

Recipe from

Cooking Light

Nutritional Information

Calories 271
Caloriesfromfat 22 %
Fat 6.6 g
Satfat 2.8 g
Monofat 2.3 g
Polyfat 0.7 g
Protein 6.6 g
Carbohydrate 45 g
Fiber 0.0 g
Cholesterol 182 mg
Iron 0.6 mg
Sodium 122 mg
Calcium 103 mg


1/2 cup sugar
2 tablespoons water
Cooking spray
2/3 cup sugar
1/8 teaspoon salt
3 large eggs
2 large egg yolks
2 cups whole milk
1/4 cup amaretto (almond-flavored liqueur)


Preheat oven to 325°.

Combine 1/2 cup sugar and 2 tablespoons water in a small, heavy saucepan. Cook over medium-high heat until the sugar dissolves, and continue cooking 5 minutes or until golden brown (do not stir). Immediately pour into 6 (6-ounce) custard cups or ramekins coated with cooking spray, tipping quickly until caramelized sugar coats bottoms of cups.

Combine 2/3 cup sugar, salt, eggs, and egg yolks in a medium bowl, stirring well with a whisk.

Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring with a whisk. Stir in liqueur. Strain mixture through a sieve into a bowl, and discard solids. Divide mixture evenly among prepared custard cups. Place cups in the bottom of a broiler pan; add hot water to pan to a depth of 1 inch. Bake at 325° for 40 minutes or until flan centers barely move when custard cups are touched. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.

Loosen edges of flans with a knife. Place a dessert plate, upside down, on top of each cup, and invert onto plates.

Ann Pittman,

Cooking Light

October 2006
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