Cinnamon Flan

Cinnamon Flan
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Latin Comfort Foods Made Healthy. Recipe Credit: . Photo Credit: Mittera.

You might be asking yourself, “How can it be possible to have a flan in a diabetes-friendly cookbook?” I have to tell you that this happens to be one of my favorite desserts in this book. The magic trick was not using condensed milk and using fat-free evaporated milk instead. Of course, a flan is not a flan without caramel. And for caramel you need real sugar. I used just enough caramel to make this dessert delicious but still guilt-free.

  • Prep time
    10 min
  • Cook time
    5 hr
  • Servings
    8 Servings
  • Serving size
    1 wedge with 1/3 cup raspberries
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 wedge with 1/3 cup raspberries
  • Amount per serving Calories 160

  • Total Fat 3.5g
    • Saturated Fat 1.1g
    • Trans Fat 0g
  • Cholesterol 120mg
  • Sodium 125mg
  • Total Carbohydrate 22g
    • Dietary Fiber 3g
    • Total Sugars 19g
  • Protein 10g
  • Potassium 360mg
  • Phosphorus 230mg

Choices/Exchanges: 1/2 Fruit, 1/2 Fat-free milk, 1/2 Carbohydrate, 1 Lean protein



  • sugar
    1/3 cup
  • water
    1/4 cup
  • skim milk
    2 cups
  • evaporated skim milk
    1 (12 oz) can
  • granulated sugar substitute baking blend (such as Truvia Baking Blend)
    3 tbsp
  • ground cinnamon
    1/4 tsp
  • cinnamon sticks (broken in half)
  • vanilla extract
    2 tsp
  • large eggs
  • raspberries
    2 2/3 cups


  1. Preheat the oven to 350ºF.

  2. Combine the sugar and water in a small heavy-bottomed saucepan. Bring to a boil over medium-high heat and cook, swirling the pan occasionally, until the caramel is lightly browned, about 12 minutes. Immediately pour the caramel into a 2-quart round baking dish, tilting the dish to evenly coat. Set aside until the caramel is cool and hardened, about 10 minutes.

  3. Meanwhile, combine the milk, evaporated milk, sugar substitute, cinnamon powder, and cinnamon sticks in a medium saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 6 minutes. Remove from the heat. Stir in the vanilla and let stand 15 minutes. Remove the cinnamon sticks.

  4. Beat the eggs in a medium bowl. Slowly whisk into the milk mixture until well blended. Pour into the baking dish.

  5. Place the baking dish with the flan mixture into a 9 × 13-inch roasting pan and fill the roasting pan with enough hot water to come one-third of the way up the sides of the baking dish. Bake until the custard is set but jiggles slightly in the center, 50–55 minutes.

  6. Transfer the pan to a rack; let cool 1 hour. Refrigerate until well chilled, about 3 hours or overnight. To unmold, run the tip of a small knife around the edge of the flan. Place a large flat plate on top of the flan and flip it over. Cut the flan into wedges and serve each wedge with 1/3 cup raspberries.

  • Recommended

    @Dawn, this has been adjusted. Thank you!

  • Not recommended

    I am only giving this recipe a negative review in the hopes that the editors of this website will see it - the list of ingredients left out the 12 oz can of nonfat evaporated milk. Thankfully, I realized this before trying to make the recipe (have not made it yet) when I read the instructions and they said "milk and evaporated milk." By looking at the spanish version of this recipe, I was able to determine that the list of ingredients was missing the nonfat evaporated milk.