Description
Velvety Caramel Flan Muffins are a delightful twist on traditional flan, baked individually in a muffin tin. These creamy custard treats feature a rich caramel base and a smooth, sweet custard made from condensed and evaporated milk, eggs, and vanilla. Perfect for portion control and elegant presentation, these flan muffins are baked in a water bath to ensure a silky texture and are best served chilled.
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 and Prepare: Preheat your oven to 350°F (175°C). Lightly grease 8 to 10 muffin cups to prepare them for the caramel and custard.
- Make the Caramel: In a medium saucepan over medium heat, melt the granulated sugar without stirring. Occasionally swirl the pan to ensure even melting until the sugar turns a golden caramel color.
- Coat Muffin Cups: Quickly pour the hot caramel into each prepared muffin cup, tilting each cup to evenly coat the bottoms with caramel before it hardens.
- Prepare Custard Mixture: Combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt in a blender. Blend the ingredients 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 them about three-quarters full to allow for slight expansion while baking.
- Set Up Water Bath: Place your 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 promotes gentle and even cooking.
- Bake the Flan Muffins: Bake the flan muffins for 35 to 40 minutes at 350°F (175°C), or until the centers are just set and a toothpick inserted comes out mostly clean.
- Cool and Refrigerate: Allow the muffins to cool completely at room temperature, then refrigerate them for at least 2 hours, or preferably overnight, to fully set and develop flavor.
- Unmold and Serve: To serve, run a thin knife around the edges of each muffin to loosen. Invert the muffin tin onto a plate to release each flan muffin with its glossy caramel topping intact.
Notes
- Do not stir the sugar while melting to prevent crystallization; instead, gently swirl the pan.
- Use a water bath to prevent cracking and achieve a smooth custard texture.
- Refrigerating overnight improves flavor and firmness.
- Be cautious when handling hot caramel to avoid burns.
- For a more intense vanilla flavor, you can use vanilla bean paste instead of extract.
