Description
Velvety Caramel Flan Muffins are rich, creamy custard desserts baked in muffin tins with a layer of deep golden caramel. A portable, elegant spin on the classic Latin flan.
Ingredients
Scale
- 1 cup granulated sugar (for caramel)
- 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 to 350°F (175°C). Prepare a muffin tin by lightly greasing 8–10 cups.
- In a medium saucepan over medium heat, melt the granulated sugar until it turns a golden caramel color. Do not stir; swirl the pan occasionally.
- Quickly pour the caramel into each prepared muffin cup, tilting to coat the bottoms evenly.
- In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend until smooth.
- Carefully pour the custard mixture over the set caramel in each muffin cup, filling about 3/4 full.
- Place the muffin tin in a larger baking dish. Fill the outer dish with hot water halfway up the sides of the muffin tin (water bath).
- Bake for 35–40 minutes, or until the centers are just set and a toothpick comes out mostly clean.
- Cool completely, then refrigerate for at least 2 hours (preferably overnight).
- To unmold, run a thin knife around each muffin and invert onto a plate to release the flan with its caramel topping.
Notes
- Use silicone muffin molds for easier release.
- Add a pinch of cinnamon or citrus zest for flavor variation.
- Store flan muffins in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
Nutrition
- Serving Size: 1 flan muffin
- Calories: 260
- Sugar: 36g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg