Panna al Forno

This is a glorious classic dessert from Northern Italy. Rich and decadent and AMAZING!

Yield: 1 serving
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Cook Time:
Chilling Time (Minimum): 3 Hours


  • 2.2 cup(s) heavy whipping cream
  • 4 egg yolks
  • 1 whole(s) egg
  • 1 or 2 Amaretto cookies crushed
  • 5 tablespoon(s) granulated sugar
  • 1/2 cup(s) granulated sugar (for caramel)


  1. Preheat oven to 320 F.

  2. Start by preparing the caramel:
  3. - in a pan, place 1/2 cup of granulated sugar and 1 or 2 tablespoons of water. place on stove and melt (without stirring!) until it reaches a light golden brown color.

  4. - remove from stove and pour in the bottom of a medium baking dish.

  5. Preparing the cream mix:
  6. - mix whipping cream, egg yolks, whole egg, 5 tablespoons of granulated sugar and Amaretto Cookie crumbs in a mixing bowl.

  7. Pour cream mix in medium baking dish (on top of the caramel, which by this time should be solidified).

  8. Place medium baking dish into a large baking dish of similar depth.
  9. Fill the large baking disk with water (creating a double-boiler). You can also place a couple of pieces of folded paper underneath the medium dish so as to prevent the bottom sections from touching each other and the bottom of the dessert from burning.

  10. Place in the oven and bake uncovered at 320F for 80 minutes. (gently add water to the double broiler if necessary throughout the baking process)

  11. Once baking is completed, allow to cool at room temperature, then cover and refrigerate overnight.

  12. Best enjoyed in small portions. when serving, be sure to spoon some of the caramel from the bottom of the dish onto each portion.
  13. This dessert really speaks for itself... no need for fancy berry concoctions or chocolate syrup...

November 2012

This recipe is a personal recipe added by denisantoine and has not been tested or endorsed by MyRecipes.

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