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Latte Flan

Yield 6 servings


  • 3/4 cup sugar, divided
  • 1/4 cup water
  • Cooking spray
  • 3 cups 2% reduced-fat milk
  • 2 tablespoons instant espresso or 1/4 cup instant coffee granules
  • 3 tablespoons Kahlua (coffee-flavored liqueur)
  • 2 large eggs
  • 2 large egg whites

Nutrition Information

  • calories 210
  • caloriesfromfat 18 %
  • fat 4.2 g
  • satfat 2 g
  • monofat 1.4 g
  • polyfat 0.3 g
  • protein 7.6 g
  • carbohydrate 36 g
  • fiber 0.0 g
  • cholesterol 83 mg
  • iron 0.4 mg
  • sodium 102 mg
  • calcium 161 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine 1/2 cup sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 10 minutes or until golden, stirring constantly. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.

  3. Combine milk and espresso in a medium saucepan over medium heat; cook 5 minutes or until espresso dissolves (do not boil). Remove from heat; stir in 1/4 cup sugar and Kahlua.

  4. Combine eggs and egg whites in a large bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.

  5. Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert custards onto plates. Drizzle any remaining caramelized syrup over custards.