Description
These Velvety Caramel Flan Muffins combine the creamy, smooth texture of traditional flan with the convenience and charm of individual muffins. Perfectly caramelized sugar forms a luscious topping beneath a rich custard made from sweetened condensed milk, evaporated milk, eggs, and vanilla. Baked in a water bath for a tender and delicate finish, these flan muffins are an irresistible dessert ideal for any occasion.
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 Oven 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 during baking.
- Make Caramel: In a medium saucepan over medium heat, melt the granulated sugar without stirring, swirling the pan occasionally until it turns a golden caramel color. Be careful to avoid burning.
- Coat Muffin Cups with Caramel: Quickly pour the hot caramel into each greased muffin cup, tilting the cups to spread and coat the bottoms evenly before the caramel hardens.
- Prepare Custard Mixture: In a blender, combine 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: Carefully pour the custard mixture over the set caramel in each muffin cup, filling each about three-quarters full.
- Set Up Water Bath: Place the muffin tin inside a larger baking dish. Pour hot water into the outer dish until it reaches halfway up the sides of the muffin tin to create a water bath, which ensures gentle, even cooking.
- Bake the Flan Muffins: Bake for 35 to 40 minutes, or until the custard centers are just set and a toothpick inserted comes out mostly clean.
- Cool and Chill: Allow the flan muffins to cool completely at room temperature, then refrigerate for at least 2 hours or preferably overnight for optimal flavor and texture.
- Unmold and Serve: To serve, run a thin knife around the edges of each muffin to loosen it, then invert onto a plate to release the flan with its beautiful caramel topping. Enjoy!
Notes
- Use a fresh sharp knife to loosen each flan muffin carefully to preserve the caramel topping.
- The water bath is essential for preventing the custard from cracking and ensures a creamy texture.
- Refrigerate overnight when possible to enhance the flavors and firmness.
- Variations can include adding a pinch of cinnamon or citrus zest to the custard for added flavor.
- Be cautious when handling the hot caramel as it can cause severe burns.
