Cinnamon-Spiced Puerto Rican Flan
Creamy, silky flan infused with warm cinnamon and vanilla, topped with a rich caramel sauce for a classic Puerto Rican dessert. This puerto rican-inspired desserts ready in about 80 minutes layers granulated sugar, water, whole milk into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 310 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 2 cups whole milk
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 5 large eggs
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a small saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Cook without stirring for about 8-10 minutes until the sugar turns a deep amber caramel color. Immediately pour caramel into the bottom of a 9-inch round flan mold, swirling to coat evenly. Set aside to harden.
- Step 2: In a large bowl, whisk together 2 cups whole milk, 1 can (14 oz) sweetened condensed milk, 1 can (12 oz) evaporated milk, 5 large eggs, 2 tsp vanilla extract, 1 tsp ground cinnamon, and 1/4 tsp salt until smooth and fully combined.
- Step 3: Pour the milk and egg mixture gently over the set caramel in the flan mold.
- Step 4: Place the flan mold inside a larger baking dish and add hot water to the larger dish to come halfway up the sides of the flan mold (a water bath).
- Step 5: Bake in the preheated oven for 50-60 minutes until the flan is set but slightly jiggly in the center.
- Step 6: Remove from oven and water bath, allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Step 7: To serve, run a thin knife around the edges to loosen the flan, invert onto a serving plate so the caramel sauce drips over the custard.
Frequently asked questions
How long does Cinnamon-Spiced Puerto Rican Flan take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Cinnamon-Spiced Puerto Rican Flan?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Cinnamon-Spiced Puerto Rican Flan?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cinnamon-Spiced Puerto Rican Flan for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cinnamon-Spiced Puerto Rican Flan?
Puerto Rican desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
