Imperial Sugar
Dixie Crystals

Cappuccino Flan

Cappuccino Flan Dixie



Cappuccino Flan

  • 1 can (14 oz) sweetened condensed milk
  • 1 cup heavy cream
  • 5 large eggs
  • 4 1/2 teaspoons instant espresso granules dissolved in 4 teaspoons hot water
  • 1 teaspoon vanilla
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Instant espresso granules, optional
  • Cinnamon sticks, optional


  1. Preheat oven to 350°F.
  2. To prepare caramel sauce, bring sugar and water to boil in a saucepan over high heat, stir once to incorporate sugar. Once sugar water mixture boils, reduce heat and allow to cook for 5 minutes or until syrup turns to a caramel color.
  3. Carefully pour caramel into an 8-inch round cake pan swirling pan to coat with caramel sauce. Place cake pan into a larger roasting pan.
  4. To prepare flan, start by adding sweetened condensed milk, heavy cream, eggs, espresso, vanilla, cinnamon, and salt to a blender.
  5. Blend until smooth. Pour flan mixture into caramel-prepared cake pan. Place roasting pan with cake pan into oven and carefully fill pan halfway with warm water to create a water bath.
  6. Bake for 1 hour, or until a toothpick inserted into center comes out clean. Carefully remove roasting pan from oven, remove cake pan from roasting pan and allow it to cool for at least 30 minutes.
  7. After 30 minutes, cover with plastic film and place in a refrigerator to chill for at least 3 hours or overnight.
  8. When ready to serve, carefully run a sharp knife around cake pan to loosen flan, place a larger plate over cake pan and flip over to release flan.
  9. Optional: Serve garnished with espresso powder and cinnamon sticks. 
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Vianney Rodriguez @sweetlifebake.com.