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Coffee Flan

6 servings


1/2 cup sugar
2 1/2 cups fat-free milk, scalded
1/3 cup sugar
3 tablespoons instant coffee
1/2 cup water
6 eggs
1/2 teaspoon vanilla
1/2 teaspoon ground cinnamon


  1. Preheat oven to 350°. Melt 1/2 cup of sugar slowly in a heavy saucepan, until sugar caramelizes and turns a golden brown color. Pour into a 9" x 3" pan or 1-1/2 quarts soufflé  dish, and swirl so that it completely covers the bottom of the pan.
  2. Beat eggs slightly with remaining 1/3 cup of sugar. Add milk slowly, while stirring. Add vanilla, instant coffee dissolved in water, and cinnamon. Strain. Slowly and carefully pour the strained mixture into the prepared pan.
  3. Place dish in a pan of lukewarm water. The water should fill 2/3 of the dish and should never boil during  baking. Bake until a knife inserted in the center comes out clean, about 40 minutes. Immediately remove from oven and let cool in refrigerator for at least 4 hours, or overnight, before serving.
  4. Run a knife around the edge of the flan. Place a serving platter upside down on top of the dish and invert. The flan will easily slide out and the caramel sauce will run onto the platter. To serve: cut into wedges and spoon on sauce. 


Total calories 220
Fat 4 g
Protein 10 g
Cholesterol 177 mg
Carbohydrate 35 g
Sodium 115 mg
Calcium 158 mg
Fiber 0 g

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Coffee Flan