This Cinnamon Flan is a smooth and creamy custard dessert infused with the warm flavor of cinnamon and topped with a sweet caramel topping.
Custard based desserts are an approachable, less intimidating form of indulgence that appeals to the “average dessert consumer” in my opinion. While many will pass up a slice of that rich cake or pie, only a few people will say no to a simple custard.
This cinnamon flan is a light custard that is wonderfully infused with cinnamon. I love how subtle the flavor is, just enough to highlight the smooth and creamy custard base.
It is a beautiful union of eggs, milk and cinnamon in a satisfying custard dessert.
When my husband brought this to his work one morning and texted me that the entire thing is almost gone before noon, my heart jumped for joy.
That Flan, that Cinnamon Flan is a humble charmer, I thought to myself. Nothing compares to the happiness when goods from the blog are consumed and loved. And I just love the guy for giving it that exposure.
This Cinnamon Flan makes me like one proud mama to her child. Something like that.
How to Make Cinnamon Flan
Cinnamon flan is composed of two elements: the caramel topping made of sugar that is caramelized in a baking pan, and the custard that is made of milk, cream, eggs, sugar and infused with cinnamon.
The Caramel Topping
Start by making the caramel topping. Since the flan will be overturned after baking, the caramel topping will be the first element in the pan.
Evenly layer the sugar in a 9 inch round baking pan. The entire surface should be covered with the sugar. Place the pan directly over the stove and over low heat, melt the sugar without stirring until it caramelizes.
It is important not to walk away from this process. You want to keep an eye so that the sugar does not get too dark (burnt).
At first, you will see portions of the sugar start to melt and turn into a clear liquid. Next, the portions will turn caramel in color. Once most of the sugar is caramelized, turn off heat and immediately but gently tilt the pan around to distribute the caramel around the entire surface of the pan. Please use kitchen mitts.
Set the pan aside. The caramel will set quickly.
- Preheat oven to 350 F. In a large mixing bowl whisk together condensed milk, cream, vanilla and cinnamon.
- In another bowl, combine the eggs and yolks and lightly stir them just to break the yolks. Stir the eggs to the milk mixture. Strain the custard over the caramel layer in the pan.
- Place a roasting pan in the center rack of the oven. Position the cinnamon flan in the center of the roasting pan. Gently fill the roasting pan with water until the baking pan is halfway submerged.
- Close the oven door and bake for 50-60 minutes. The edges are set and the middle has a very slight jiggle.
After baking, the cinnamon flan needs to be chilled. So cool it down to room temperature and refrigerate it overnight.
To serve, run a knife around the edges of the flan. Turn it over on a rimmed serving plate. Give the pan a solid tap to release the flan if needed.
The flan slices beautifully, revealing a creamy and silky custard that is speckled with bits of cinnamon inside. It is a delicious sight, then wait till the first bite. You will be head over heels in love.
Here are more Baking Recipes for Fall:
- Apple Crumble Cake
- Pumpkin Cheesecake
- Apple tart
- Caramelized Apple Tarts
- Pumpkin Chocolate Chip Loaf Bread
- Sweet Potato Pie
- Sweet Potato Scones with Honey Glaze
For the Caramel Topping
- 1 cup sugar
For the Custard
- 300 ml condensed milk 1 can
- 1 and 1/2 cups heavy cream
- 2 tsp cinnamon
- 4 eggs
- 6 egg yolks
- 2 tsp vanilla
Make the Caramel Topping
In a 9-inch aluminum round baking pan, place the sugar in an even layer, covering the entire bottom surface of the pan. Place the pan directly on the stove over low heat. Let the sugar melt without stirring.
The sugar will start to melt one section at a time and turn translucent. It will then turn into a caramel color liquid. Once the sugar is mostly caramelized, turn off heat. With hand gloves on, gently tilt the pan around to distribute the caramel evenly across the entire pan. It is important to do this right away because the caramel will quickly harden. Set the pan aside.
Make the Custard
Pre-heat oven to 350 F. Combine milk, cream, cinnamon, and vanilla in a bowl and whisk to incorporate.
In another bowl, lightly stir the eggs and the egg yolks together, whisking gently just to break the yolks. Stir the eggs to the milk mixture. Strain the custard over the caramel in the pan.
Place a roasting pan in the middle rack of the oven. Gently place the cinnamon flan in the center of the roasting pan. Gently fill the roasting pan with water until the baking pan is submerged halfway. Close the oven door and bake for 50-60 minutes. The custard should cinnamon in the edges and the middle just jiggles very slightly.
Cool the cinnamon flan. Refrigerate overnight to set fully. To serve, run a knife around the edges to loosen. Turn over on a rimmed serving plate.
If you make this, I ‘d like to see! Please use hashtag #womanscribbles on Instagram or tag me!