No-Bake Mexican Chocolate Flan with Cinnamon

By · Reviewed by AislePrompt Editorial · ·

A smooth, rich chocolate flan infused with warm cinnamon and topped with a silky caramel sauce, perfect for a quick and elegant Mexican-inspired dessert. This mexican-inspired desserts ready in about 75 minutes layers whole milk, sweetened condensed milk, evaporated 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 320 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: 15 min Cook: 60 min Serves 8 Mexican cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 350°F. In a small saucepan, combine 3/4 cup granulated sugar and 1/4 cup water over medium heat. Cook without stirring for about 8 minutes until the sugar turns an amber caramel color. Quickly pour the caramel into a 9-inch round baking dish, tilting to coat the bottom evenly; set aside.
  2. Step 2: In a large mixing bowl, whisk together 4 large eggs, 2 cups whole milk, 1 cup sweetened condensed milk, 1 cup evaporated milk, 1 tsp ground cinnamon, and 1 tsp vanilla extract until smooth.
  3. Step 3: Melt 1/2 cup semisweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring each time until fully melted and glossy. Whisk melted chocolate into the milk and egg mixture until fully combined.
  4. Step 4: Pour the chocolate custard mixture over the caramel in the baking dish. Place the baking dish inside a larger roasting pan and fill the outer pan with hot water halfway up the sides of the baking dish.
  5. Step 5: Bake for 50-60 minutes until the flan is set but still slightly jiggly in the center. Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  6. Step 6: To serve, run a knife around the edges of the flan to loosen it, then invert onto a serving plate so the caramel is on top.

Equipment for this recipe

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Frequently asked questions

How long does No-Bake Mexican Chocolate Flan with Cinnamon take to make?

Total time is about 75 minutes (15 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 No-Bake Mexican Chocolate Flan with Cinnamon?

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 No-Bake Mexican Chocolate Flan with Cinnamon?

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 No-Bake Mexican Chocolate Flan with Cinnamon 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 No-Bake Mexican Chocolate Flan with Cinnamon?

Mexican 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.