Description
These Velvety Caramel Flan Muffins combine the rich, creamy texture of traditional flan with the convenience and portion control of muffins. Featuring a luscious caramel base and smooth custard made from sweetened condensed milk, evaporated milk, eggs, and vanilla, these individual flans are baked in a water bath to ensure a silky finish perfect for dessert or a special treat.
Ingredients
Scale
Caramel
- 1 cup granulated sugar
Custard
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 3 large eggs
- 1 tablespoon vanilla extract
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease 8–10 muffin cups to prepare for the caramel and custard mixture.
- Make Caramel: In a medium saucepan over medium heat, melt the granulated sugar until it transforms into a rich golden caramel color. Avoid stirring to prevent crystallizing; gently swirl the pan instead.
- Coat Muffin Cups: Quickly pour the hot caramel into each greased muffin cup, tilting each cup to evenly coat the bottom with caramel before it hardens.
- Blend Custard Mixture: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend the mixture until completely smooth and uniform.
- Fill Muffin Cups: Carefully pour the custard mixture over the set caramel in each muffin cup, filling them about three-quarters full to allow room for setting.
- Prepare Water Bath: Place the muffin tin inside a larger baking dish and carefully pour hot water into the larger dish until it reaches halfway up the sides of the muffin tin, creating a water bath for gentle, even cooking.
- Bake: Bake for 35 to 40 minutes, or until the flan centers are just set and a toothpick inserted comes out mostly clean, ensuring a tender and creamy consistency.
- Cool and Refrigerate: Let the flan muffins cool completely at room temperature, then refrigerate for at least 2 hours, preferably overnight, to fully set the custard.
- Unmold and Serve: To serve, run a thin knife around the edges of each muffin to loosen, then invert onto a plate to release the flan muffins with the luscious caramel topping intact.
Notes
- Use a water bath to prevent the custard from cracking and to achieve a silky smooth texture.
- Be careful when handling hot caramel, as it can cause burns.
- For best results, refrigerate the flan muffins overnight to enhance flavor and texture.
- You can adjust the number of muffins made by using smaller or larger muffin tins, but baking times may vary.
- Store leftovers covered in the refrigerator for up to 3 days.
