Flan with Cinnamon-Infused Caramel Sauce

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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.

Silky baked flan topped with a warm caramel sauce infused with cinnamon sticks for a classic Mexican dessert. This Mexican-inspired Cinco de Mayo recipe, ready in about 80 minutes, pairs granulated sugar, water, cinnamon stick for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 Mexican cuisine 280 cal/serving

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Ingredients

1 cup granulated sugar
1/4 cup (for caramel) water
1 large cinnamon stick
2 cups whole milk
1 cup evaporated milk
4 large eggs
2/3 cup (for custard) granulated sugar
1 tbsp vanilla extract
1/4 tsp salt

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Instructions

Step 1: Preheat oven to 350°F. In a medium saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water with 1 large cinnamon stick. Cook without stirring for about 8-10 minutes until the sugar turns a deep amber color and cinnamon scent is fragrant. Remove cinnamon stick and immediately pour caramel into a 9-inch round baking dish, swirling to coat the bottom evenly. Set aside to harden.
Step 2: In a separate saucepan, warm 2 cups whole milk and 1 cup evaporated milk over medium heat until just simmering; remove from heat.
Step 3: In a large bowl, whisk together 4 large eggs, 2/3 cup granulated sugar, 1 tbsp vanilla extract, and 1/4 tsp salt until smooth.
Step 4: Slowly pour the warm milk mixture into the eggs while whisking continuously to temper the eggs and prevent curdling.
Step 5: Pour the custard mixture over the set caramel in the baking dish. Place the dish in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the baking dish.
Step 6: Bake for 50-60 minutes until the custard is set but still slightly jiggly in the center. Remove from oven and cool to room temperature, then refrigerate at least 4 hours before serving.
Step 7: To serve, run a knife around the edges and invert onto a serving plate so the caramel sauce drizzles over the flan.