Best 2 Italian Flan Recipes

**Italian Flan: A Delightful Treat with a Variety of Recipes**

Flan, a classic dessert with a rich history and diverse variations, is a testament to the culinary artistry of Italy. This delectable dish, also known as "torta della nonna" or "crema al caramello," features a velvety custard filling encased in a crisp and buttery crust. Our collection of Italian flan recipes offers a journey through different dimensions of flavor and texture, ensuring an unforgettable dessert experience. From the simplicity of a classic Italian custard flan to the indulgent decadence of a chocolate flan or the refreshing twist of a lemon flan, our recipes cater to every palate and occasion. Whether you're seeking a traditional dessert to grace your family dinners or a show-stopping centerpiece for special gatherings, our Italian flan recipes are guaranteed to impress and delight. So, embark on a culinary adventure, gather your ingredients, and prepare to indulge in the exquisite flavors of Italian flan.

Check out the recipes below so you can choose the best recipe for yourself!

PANNA COTTA (ITALIAN FLAN)

Panna Cotta (Italian Flan) image

I got this recipe off the internet, but haven't tried it yet. I thought I'd put it here for safe-keeping and easy access. Prep and cooking time do not include refridgeration time, and is a guesstimate.

Provided by arroz241_11561377

Categories Gelatin

Time 35m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup heavy cream
1 cup whole milk
1 vanilla bean, seeded
1 1/2 teaspoons unflavored gelatin
2 ounces powdered sugar
6 ounces bittersweet chocolate, chopped
3 tablespoons agave nectar
1/3 cup hot water

Steps:

In 2 quart saucepan pour in heavy cream, milk and seeded vanilla bean, along with the seeds.
Sprinkle the unflavored gelatin powder over mixture and whisk in thoroughly. Let rest for 5 minutes for gelatin to bloom. Then over med heat, bring mixture to a gentle boil, whisk until gelatin is dissolved, about 5 minutes.
Whisk in powdered sugar and remove from heat.
Remove vanilla bean pod. Strain mixture, if desired.
Pour into 6-4oz ramekins and cool on counter for about 15 minutes, then refridgerate for at least 3 hours.
To remove set mixture, dip ramekins in hot water 1/2 way up their side for a few seconds, then invert onto a plate.
Dark chocolate sauce:.
Place a glass bowl over top of, resting on a medium saucepan, that contains enough water in the saucepan to heat bowl. Bring water to a simmer, add chocolate, stir until melted. Whisk in agave nectar and 1/3 cup of hot water. Heat and stir until smooth.
Circle Panna Cotta on plate with sauce, or drizzle over the top.

Nutrition Facts : Calories 200.4, Fat 16, SaturatedFat 9.9, Cholesterol 58.4, Sodium 34.3, Carbohydrate 12.5, Sugar 11.3, Protein 2.6

ITALIAN FLAN

Italian Flan image

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

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 389 calories, Fat 18g fat (11g saturated fat), Cholesterol 165mg cholesterol, Sodium 117mg sodium, Carbohydrate 49g carbohydrate (48g sugars, Fiber 0 fiber), Protein 8g protein.

Tips:

Use fresh ingredients whenever possible, especially for the eggs and milk. This will result in a richer, more flavorful flan.
Make sure to whisk the eggs and sugar together until they are light and fluffy. This will help to incorporate air into the mixture, resulting in a smooth and creamy flan.
Don't overcook the flan. The custard should be set but still slightly jiggly in the center. Overcooking will result in a dry, rubbery flan.
Chill the flan for at least 4 hours before serving. This will allow the flavors to develop and the flan to firm up.
Serve the flan with your favorite toppings, such as fresh fruit, whipped cream, or caramel sauce.

Conclusion:

Italian flan is a delicious and elegant dessert that is perfect for any occasion. With its rich, creamy custard and delicate caramel topping, it is sure to please everyone at the table. Follow these tips to make the best Italian flan. Buon Appetito!