Flan de Leche Clásico

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.

A silky, caramelized custard dessert with a smooth texture and delicate vanilla aroma, made with simple pantry staples. This Puerto Rican-inspired recipe, ready in about 85 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 180 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: 25 min Cook: 60 min Serves 8 Puerto Rican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F. In a small saucepan, combine 1/4 cup granulated sugar and 2 tablespoons water. Cook over medium heat without stirring for 8-10 minutes until sugar turns deep amber, swirling pan occasionally. Immediately pour caramel into a 9-inch baking dish, tilting to coat bottom evenly.
  2. Step 2: In a blender, combine 2 cups whole milk, 4 large eggs, 1 teaspoon vanilla extract, and 1/4 teaspoon cinnamon. Blend on low for 2 minutes until smooth and no lumps remain.
  3. Step 3: Pour mixture over caramel in the baking dish. Place dish in a roasting pan, then fill roasting pan with hot water until halfway up the sides of the baking dish.
  4. Step 4: Bake for 50-60 minutes until center is just set and edges are lightly golden. Cool completely in the water bath, then refrigerate 4 hours or overnight.
  5. Step 5: Run a knife around edges, invert onto a plate, and serve with extra caramel drizzle.

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