Flan with Cinnamon-Infused Caramel Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Silky baked flan topped with a warm caramel sauce infused with cinnamon sticks for a classic Mexican dessert. This mexican-inspired cinco de mayo ready in about 80 minutes blends granulated sugar, (for caramel) water, large cinnamon stick into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. 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 (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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Slowly pour the warm milk mixture into the eggs while whisking continuously to temper the eggs and prevent curdling.
5. 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.
6. 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.
7. Step 7: To serve, run a knife around the edges and invert onto a serving plate so the caramel sauce drizzles over the flan.