Cinnamon-Spiced Puerto Rican Flan

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, 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.

Prep: 20 min Cook: 60 min Serves 8 Puerto Rican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Pour the milk and egg mixture gently over the set caramel in the flan mold.
  4. 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).
  5. Step 5: Bake in the preheated oven for 50-60 minutes until the flan is set but slightly jiggly in the center.
  6. Step 6: Remove from oven and water bath, allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
  7. 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.

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