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Cinnamon Mascarpone Flan

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 188-189)

Gluten-Free Cinnamon Mascarpone Flan: A uniquely rich, creamy, and flavorful custard fashioned in the style of Spanish flan. Features a superb cinnamon and caramelized sugar accent.

Cinnamon Mascarpone Flan is our traditional flan recipe, and you can also try our Gluten-Free Chocolate Cream Cheese Flan recipe !

Gluten-Free Recipe Card and Pictures

Gluten-Free Cinnamon Mascarpone Flan
Caramelized Sugar Ingredients
½ Cup Sugar
2 Tablespoons Water
Flan Ingredients
½ Cup Mascarpone Cheese
1 Teaspoon Cinnamon (+/- to taste)
2 Eggs
7 Ounces (½ can) Sweetened Condensed Milk
6 Ounces (½ can) Evaporated Milk
½ Teaspoon Vanilla
Four 1-cup custard dishes.
Baker’s Tip
Recipe is easily doubled to serve 8. For a thicker variation, use cream cheese (vs. Mascarpone). Serve with fresh cinnamon stick (as pictured).

Flan is baked in custard dishes that are placed in a water-bath to ensure slow, even cooking. So, begin by spraying 4 oven-safe/Pyrex 1-cup custard cups lightly with cooking spray (to ease removal of flan later) and arranging them in a 2"  or deeper cake pan or roasting pan (do not  add water to pan yet, or cups will float).

Caramelized Sugar Directions
  1. In a saucepan combine the sugar and water.
  2. Over high heat, stir regularly for about 3 minutes until sugar dissolves. Continue cooking on high heat, occasionally agitating pan in a circular motion to mix. As the mixture approaches a total cook time of 10-12 minutes, it will turn a deep golden brown. Do not overcook (or it will acquire a burnt taste).
  3. Once desired color is reached (as shown next) remove from heat and quickly pour into custard dishes.
  4. Flan - caramelized sugar step
Flan Directions
  1. Using a mixer with a whisk attachment, mix cinnamon and mascarpone cheese. Add eggs and mix thoroughly. Add milks and vanilla; mix on highest setting until a smooth, even consistency.
  2. Divide custard evenly between dishes containing the caramelized sugar — filling each cup about ¾ full. Add water to the pan holding the custard dishes until water reaches half way up sides of custard cups (picture below).
  3. Flan - water bath step picture
  4. Carefully (to prevent water getting into custard dishes), transport custard to the stove and bake for 45-50 minutes at 350F°. When completely cooked, only the center most part of the custard will jiggle slightly if agitated. Remove from oven.
  5. Carefully remove cups from pan (use oven mitts to prevent burns), and cover with aluminum foil.
  6. Refrigerate at least 4 hours before serving.
  7. Run a knife around the edge of each flan, then invert the cup onto a small plate — shaking slightly to release flan from cup. Drizzle caramel sauce (from bottom of cups) over flan and serve.

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