Best 7 Cinnamon Flan Recipes

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In the realm of delectable desserts, flan stands tall as a classic indulgence that captivates taste buds worldwide. Originating in ancient Rome and cherished ever since, this creamy custard confection boasts a rich, velvety texture and a symphony of flavors ranging from sweet to savory. Embark on a culinary journey with our diverse collection of flan recipes, each offering a unique twist on this timeless treat. Discover the classic Vanilla Flan, a symphony of simplicity yet bursting with creamy decadence. For a touch of exotic flair, try our Mexican Flan, where cinnamon and vanilla intertwine to create a warm and inviting aroma. Chocolate lovers will delight in our Chocolate Flan, a chocolate lover's paradise where rich cocoa mingles with the creamy custard base. If you crave a nutty indulgence, our Flan de Elote (Mexican Corn Flan) awaits, a surprising yet delightful fusion of corn and custard. Lastly, our Pumpkin Flan offers a seasonal twist, with pumpkin purée adding a vibrant color and a touch of autumnal charm. With our comprehensive guide, you'll find the perfect flan recipe to tantalize your taste buds and create lasting memories in the kitchen.

Here are our top 7 tried and tested recipes!

CINNAMON TOAST FLAN (A BREAD PUDDING)



Cinnamon Toast Flan (a Bread Pudding) image

Provided by Julia Child

Categories     Milk/Cream     Egg     Brunch     Dessert     Bake     Cinnamon

Yield For a 6-cup baking dish 2 inches deep, serving 6 to 8

Number Of Ingredients 8

4 tablespoons softened unsalted butter
6 or 7 slices white sandwich bread, crusts left on
1/4 cup sugar mixed with 2 tsp ground cinnamon
5 "large" eggs
5 egg yolks
3/4 cup sugar
3 3/4 cups hot milk
1 1/2 tablespoons vanilla extract

Steps:

  • Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
  • Make a custard sauce or crème anglaise* with the eggs, yolks, sugar, milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
  • Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
  • Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)
  • *Crème Anglaise:
  • Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon." By dribbles at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens'do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.

CINNAMON-SPICED PUMPKIN FLAN



Cinnamon-Spiced Pumpkin Flan image

I love pumpkin and decided to add it to a traditional recipe for flan. It's an interesting change of pace from the usual holiday pie. -Alisha Rodrigues, Tetonia, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 9

2/3 cup sugar
FLAN:
2 cups half-and-half cream
6 large egg yolks
1 large egg
1 cup sugar
1 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, without stirring, until melted sugar turns a medium amber color, about 8 minutes. Quickly pour into an ungreased 9-in. deep-dish pie plate, tilting to coat bottom of plate., In a large saucepan, heat cream until bubbles form around side of pan; remove from heat. In a large bowl, whisk egg yolks, egg, sugar, pumpkin, cinnamon and vanilla until blended. Slowly stir in hot cream. Pour into pie plate., Place pie plate in a larger baking pan. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of pie plate. Bake 50-60 minutes or until center is just set (mixture will jiggle). Immediately remove flan from water bath to a wire rack; cool 1 hour. Refrigerate until cold, about 5 hours or overnight., Run a knife around edge and invert onto a rimmed serving platter. Refrigerate leftovers.

Nutrition Facts : Calories 204 calories, Fat 7g fat (4g saturated fat), Cholesterol 128mg cholesterol, Sodium 31mg sodium, Carbohydrate 32g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN FLAN WITH CARAMEL AND CINNAMON WHIPPED CREAM



Pumpkin Flan With Caramel and Cinnamon Whipped Cream image

Courtesy of Gourmet Magazine. This is like a cross between pumpkin pie and flan. It is easy to make and looks impressive. You can use recipe #78053 or recipe #108469 for the whipped cream. Prep time includes refrigeration.

Provided by cookiedog

Categories     Dessert

Time 9h30m

Yield 10 serving(s)

Number Of Ingredients 9

1 1/3 cups sugar
6 large eggs
2 cups canned pumpkin puree
3/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
2 cups heavy cream
cinnamon whipped cream

Steps:

  • In a small skillet combine 2/3 cup of the sugar with 1/4 cup water and bring the mixture to a boil, stirring and washing down any sugar crystals clinging to the sides with a brush dipped in cold water until the sugar is dissolved. Cook the syrup, swirling the skillet, until it is a deep caramel, pour it into a warm 2-quart glass loaf pan, tilting the pan to coat the bottom evenly, and let the caramel harden.
  • In a bowl beat the eggs with the remaining 2/3 cup sugar, beat in the pumpkin puree, salt, ginger, cinnamon, allspice, and cream, and pour the custard into the loaf pan. Set the loaf pan in a deep baking pan, add enough hot water to the baking pan to reach halfway up the sides of the loaf pan, and bake the flan in the middle of a preheated moderate oven (350 degrees) for 1 hour and forty five minutes to 2 hours, or until a knife inserted in the center comes out clean. Let the flan cool and chill it, covered overnight. Run a thin knife around the edge of the loaf pan, invert a platter over the pan, and invert the flan onto the platter. Serve the flan, cut into slices, with the cinnamon whipped cream.

Nutrition Facts : Calories 327.7, Fat 20.6, SaturatedFat 12, Cholesterol 176.8, Sodium 353.5, Carbohydrate 32.4, Fiber 1.5, Sugar 28.4, Protein 5.3

EGGNOG FLAN ON CINNAMON CRUST



Eggnog Flan on Cinnamon Crust image

Flan is amped up with holiday spices and a crispy cookie crust.

Provided by Claudia Fleming

Categories     Rum     Egg     Dessert     Bake     Christmas     Cinnamon     Christmas Eve     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 25

Crust:
1 cup all purpose flour
1/2 teaspoon (generous) ground cinnamon
1/8 teaspoon (generous) freshly grated or ground nutmeg
1/8 teaspoon (generous) salt
1 large egg yolk
1 tablespoon whipping cream
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 tablespoons sugar
Flan:
1 3/4 cups sugar, divided
1/3 cup water
1 tablespoon light corn syrup
6 large egg yolks
2 large eggs
2 cups heavy whipping cream, divided
2 cups whole milk
2 tablespoons dark rum
1 tablespoon freshly grated or ground nutmeg
Rum whipped cream:
1 cup chilled heavy whipping cream
1/4 cup powdered sugar
1 tablespoon dark rum
3/4 teaspoon vanilla extract
Freshly grated or ground nutmeg (for sprinkling)

Steps:

  • For crust:
  • Whisk first 4 ingredients in small bowl to blend. Whisk egg yolk and 1 tablespoon whipping cream in another small bowl to blend. Using electric mixer, beat butter and sugar in medium bowl until blended. Beat in yolk mixture (mixture may look curdled). Beat in flour mixture just until blended (dough will be slightly sticky). Using floured hands, gather dough together and form into disk. Wrap in plastic; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. Let soften slightly at room temperature before rolling out.
  • Position rack in center of oven and preheat to 375°F. Roll out dough on lightly floured parchment paper to 9-inch round. Using 8 1/2-inch-diameter plate as guide, cut out round. Transfer dough round, still on parchment, to baking sheet. Pierce dough all over with fork. Bake until crust is golden brown and baked through, 28 to 30 minutes. Cool crust completely on baking sheet. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.
  • For flan:
  • Combine 1 cup sugar, 1/3 cup water, and corn syrup in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 10 minutes. Immediately pour caramel into 9-inch-diameter cake pan with 2-inch-high sides. Using oven mitts to protect hands, tilt pan to swirl caramel over bottom and halfway up sides of pan. Cool while preparing custard.
  • Position rack in center of oven and preheat to 325°F. Whisk egg yolks, eggs, 1 cup cream, and 1/4 cup sugar in large bowl to blend. Combine 1 cup cream, milk, rum, nutmeg, and 1/2 cup sugar in large saucepan. Stir rum mixture over medium heat until sugar dissolves; increase heat and bring to simmer. Gradually whisk hot rum mixture into yolk mixture. Pour mixture through fine strainer into cake pan with caramel. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan. Cover roasting pan loosely with foil.
  • Bake flan until set, about 1 hour 40 minutes (center may move slightly when pan is gently shaken, but top will feel set when lightly pressed). Remove from oven; let flan stand in roasting pan with water 10 minutes. Remove cake pan from roasting pan. Transfer directly to refrigerator; chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  • For rum whipped cream:
  • Combine all ingredients except nutmeg in large bowl. Using electric mixer, beat until peaks form. DO AHEAD: Can be made 2 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using.
  • Run small knife around flan to loosen from pan. Place baked crust atop flan in pan. Place large platter atop flan with crust. Using both hands and holding platter and pan with flan firmly together, invert flan with crust onto platter. Scrape any caramel remaining in pan over flan. Top center of flan with mound of rum whipped cream. Sprinkle cream lightly with grated nutmeg.

PUMPKIN FLAN WITH CINNAMON PUMPKINSEEDS



Pumpkin Flan With Cinnamon Pumpkinseeds image

Provided by Jane Sigal

Categories     dessert

Time 2h

Yield 10 servings

Number Of Ingredients 11

1 3/4 cups sugar
1 3/4 cups puréed cooked pumpkin (from 1 3/4-pound raw wedge); canned is O.K.
4 cups milk
1/4 cup semolina
6 large eggs, lightly beaten
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Vegetable oil, for brushing
1/4 cup green pumpkinseeds
1/4 teaspoon kosher salt
1/4 teaspoon cinnamon

Steps:

  • In a small saucepan, combine 3/4 cup sugar with 1/4 cup water. Simmer over medium-high heat, stirring often, until sugar dissolves. Partly cover pan and continue cooking until sugar turns medium amber, about 6 minutes. Immediately pour caramel into a 2 1/2-quart soufflé dish and quickly turn to coat bottom and sides.
  • Heat oven to 350 degrees. In a small saucepan, cook pumpkin over medium-high heat, stirring often, until dryish. In a large saucepan, heat milk with remaining 1 cup sugar until barely simmering. Gradually stir in semolina and cook over medium-low heat, stirring often, until slightly thickened, about 5 minutes. Whisk in pumpkin. Remove pan from heat and let cool slightly. Beat in eggs, vanilla and salt, then pour into soufflé dish.
  • Set soufflé dish in a roasting pan. Pour hot water into pan to reach halfway up side of dish. Bake until a knife inserted in flan comes out clean, about 1 1/4 hours. Transfer dish to a rack and let cool slightly, then cover and refrigerate overnight.
  • Lightly brush a medium skillet with oil. Add pumpkinseeds and toast over medium heat until they begin to pop and brown slightly, about 2 minutes. Remove from heat and stir in kosher salt and cinnamon.
  • Run a knife around flan. Invert a round platter over dish. Holding dish and platter securely together, quickly invert flan onto platter; caramel sauce will spill out. Sprinkle flan with some cinnamon pumpkinseeds just before serving.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 5 grams, Carbohydrate 44 grams, Fat 9 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 190 milligrams, Sugar 41 grams, TransFat 0 grams

CINNAMON FLAN



Cinnamon Flan image

Categories     Milk/Cream     Egg     Dessert     Bake     Chill     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 7

1/4 cup sugar
1 tablespoon water
1 1/2 cups low-fat (1%) milk
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup fat-free sweetened condensed milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°F. Place four 3/4-cup custard cups in 13x9x2-inch baking pan. Stir sugar and 1 tablespoon water in heavy small skillet over medium-low heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of skillet with pastry brush dipped into water and swirling skillet, about 8 minutes. Immediately pour syrup into custard cups, dividing equally.
  • Whisk milk and cinnamon in small saucepan to blend; bring to simmer. Cover and let cool 15 minutes.
  • Whisk eggs to blend in medium bowl. Gradually whisk in cinnamon milk, then sweetened condensed milk and vanilla. Divide among caramel-lined custard cups. Pour enough hot water into baking pan to come halfway up sides of cups. Bake custards until set in center, about 55 minutes. Cool in water in pan. Remove custard cups from water; cover and refrigerate overnight.
  • Run small knife around custards to loosen. To unmold each, place small plate atop custard; firmly holding plate and custard cup together, invert and shake gently, allowing custard and caramel to settle onto plate.

CINNAMON FLAN



Cinnamon Flan image

A flan is a very popular and traditional dish from Spain, but enjoyed everywhere now. It is traditionally flavoured with vanilla, but this one has a little twist with the cinnamon, also popular in Spain. There is quite a bit of cooling time that's not in the prep. time so please read the recipe before you prepare it. Enjoy!

Provided by Nif_H

Categories     Dessert

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup sugar
1/2 cup water
2 1/4 cups low-fat milk
3/4 cup fat-free sweetened condensed milk
2 cinnamon sticks (3-inch pieces)
1 teaspoon vanilla extract
orange peel, 1 1-inch wide strip
4 large eggs, lightly beaten
1 egg white, lightly beaten

Steps:

  • Arrange rack in the middle of the oven. Preheat oven to 350°F.
  • Combine sugar and water in a medium heavy-bottom saucepan.Bring to a boil over medium-high heat; cook, shaking the pan occasionally, until golden, 12-15 minutes. Immediately pour the caramel into a deep dish pie glass plate; tilt the pan to evenly coat. Set aside until cool and hard, 8-10 minutes.
  • Meanwhile, combine the low fat milk, condensed milk, cinnamon sticks and orange peel in a saucepan. Cook over medium heat, stirring until almost simmering. Remove from heat; let stand 15 minutes. Remove the cinnamon sticks and peel. Beat the eggs and egg whites in a bowl. Whisk in the milk mixture until combined. Pour into the pie plate.
  • Set the flan in a roasting pan and fill with enough water to come halfway up the side of the pie plate. Bake until the custard is set but jiggle in the centre, 30-35 minutes. Transfer to a rack; let cool 1 hour. Refrigerate the flan for at least 3 hours.
  • To unmold, run the tip of a knife around the edge of the flan. Invert a large, flat plate on top of the flan and flip it over. Lift off the pie plate. Cut the flan into wedges and serve.

Nutrition Facts : Calories 165, Fat 3, SaturatedFat 1.2, Cholesterol 96.4, Sodium 73.3, Carbohydrate 28.7, Sugar 28.7, Protein 5.9

Tips:

  • Use fresh ingredients whenever possible, especially when it comes to the milk, eggs, and cinnamon. This will give your flan a richer, more flavorful taste.
  • Don't overcook the flan. The custard should be set but still slightly wobbly in the center. Overcooking will make the flan rubbery.
  • Let the flan cool completely before serving. This will help it to set properly and prevent it from breaking.
  • Serve the flan with your favorite toppings, such as fresh fruit, whipped cream, or caramel sauce.
  • If you don't have a flan pan, you can use a 9-inch round cake pan instead. Just be sure to grease and flour the pan before adding the custard.

Conclusion:

Cinnamon flan is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich flavor, and beautiful presentation, it is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give cinnamon flan a try. You won't be disappointed!

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