Description
Deliciously smooth and creamy caramel flan muffins baked in individual portions. These velvety custard treats feature a luscious caramel base with a rich blend of sweetened condensed milk, evaporated milk, eggs, and vanilla. Perfect for an elegant dessert or a special snack.
Ingredients
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 and prepare muffin tin. Preheat your oven to 350°F (175°C). Lightly grease 8 to 10 cups of a muffin tin to prevent sticking and allow easy removal of the flan muffins.
- Make the caramel. In a medium saucepan placed over medium heat, melt the granulated sugar without stirring. Swirl the pan occasionally until the sugar turns a golden caramel color, being careful not to burn it.
- Coat muffin cups with caramel. Quickly pour the hot caramel into each prepared muffin cup, tilting the tin to evenly coat the bottom of each cup. Allow the caramel to set slightly.
- Prepare custard mixture. In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and well combined.
- Fill muffin cups with custard. Carefully pour the custard mixture over the set caramel in each muffin cup, filling them about three-quarters full to prevent overflow while baking.
- Set up water bath. Place the muffin tin inside a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the sides of the muffin tin to create a water bath, which helps cook the flan gently and evenly.
- Bake the flan muffins. Bake in the preheated oven for 35 to 40 minutes, or until the centers are just set and a toothpick inserted comes out mostly clean with slight moistness.
- Cool and refrigerate. Remove the muffins from the water bath and let cool completely at room temperature. Then refrigerate for at least 2 hours, preferably overnight, to allow the flan to fully set and develop its velvety texture.
- Unmold and serve. To serve, run a thin knife around the edges of each muffin cup, then invert the muffin onto a plate. The flan will release easily with its glossy caramel topping ready to enjoy.
Notes
- Be cautious when handling hot caramel as it can cause burns.
- Using a water bath ensures even cooking and prevents the custard from cracking.
- Allow refrigeration time for the best texture and flavor development.
- For a gluten-free option, this recipe is naturally free of gluten.
- These flan muffins can be stored in the refrigerator for up to 3 days.
