Velvety Caramel Flan Muffins

Velvety Caramel Flan Muffins are a refined twist on the beloved Latin American dessert, perfectly portioned in muffin tins for single-serve indulgence. These silky custards are crowned with a glossy caramel layer that melts into a golden sauce when unmolded. Ideal for dinner parties, holidays, or just a quiet treat, these mini flans deliver elegance and ease in every bite.

Why You’ll Love This Recipe

These flan muffins offer all the creamy richness and deep caramel flavor of traditional flan but in a charming, individual form. They’re simple to prepare, make-ahead friendly, and impressively elegant without requiring special molds. The baking method ensures a smooth, tender texture while the caramel topping creates a beautiful presentation. Whether you’re serving a crowd or enjoying one solo, these mini flans feel like a luxurious treat every time.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• granulated sugar (for caramelizing)
• large eggs
• whole milk
• sweetened condensed milk
• vanilla extract
• salt

Directions

1. Preheat the oven to 325°F (160°C).
2. In a medium saucepan over medium heat, melt the granulated sugar, swirling occasionally, until it becomes a deep golden amber caramel.
3. Quickly pour the hot caramel into the bottoms of a greased 12-cup muffin tin. Work swiftly, as the caramel sets fast.
4. In a mixing bowl, whisk together the eggs, whole milk, sweetened condensed milk, vanilla extract, and salt until smooth and fully combined.
5. Pour the custard mixture evenly over the set caramel in each muffin cup.
6. Place the muffin tin inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin, creating a water bath.
7. Bake for 45–50 minutes, until the flans are set but still slightly jiggly in the center.
8. Remove from the oven and let the muffins cool in the water bath for 30 minutes.
9. Transfer the muffin tin to the refrigerator and chill for at least 2 hours, or overnight for best results.
10. To serve, run a thin knife around the edge of each flan and gently invert onto individual plates. Let the caramel flow over the top.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 50 minutes
Cooling & Chilling Time: 1 hour 25 minutes
Total Time: 2 hours 30 minutes
Servings: 12 flan muffins
Calories per Serving: Approximately 230 kcal

Variations

• Coconut Flan Muffins: Add 1/4 cup of coconut milk and a tablespoon of shredded coconut to the custard mixture.
• Espresso Flan: Stir 1 tablespoon of instant espresso powder into the milk for a coffee-flavored twist.
• Citrus Infusion: Add orange or lime zest to the custard for a bright, refreshing flavor.
• Spiced Flan: Mix in a pinch of cinnamon or nutmeg for a warm, aromatic variation.
• Chocolate Caramel Flan: Swirl in a teaspoon of cocoa powder into the custard for a hint of chocolate flavor.

storage/reheating

Store the flan muffins in the refrigerator, tightly covered, for up to 4 days.
They are best served cold or at room temperature.
Reheating is not recommended, as it may affect the texture of the custard and cause the caramel to become grainy.

FAQs

Can I make these flan muffins in advance?

Yes, they are an excellent make-ahead dessert. Prepare them the day before and chill overnight for the best texture.

Why is a water bath necessary?

The water bath provides gentle, even heat that prevents the custard from curdling or cracking during baking.

Can I use low-fat milk?

Whole milk is recommended for the richest, creamiest texture. Lower-fat options may result in a thinner custard.

How do I know when the flans are done?

The flans should be set around the edges with a slight jiggle in the center. They will continue to firm up as they cool.

Can I use ramekins instead of a muffin tin?

Yes, you can use small ramekins. Just adjust the baking time slightly depending on their size.

What if the caramel hardens too quickly?

Caramel hardens fast, so work quickly. If it sets before you finish, gently reheat it on the stove to loosen.

Will the caramel stick to the pan?

Greasing the muffin tin helps. Additionally, the caramel liquefies upon chilling, making it easier to release when inverted.

Is it safe to use metal muffin tins for caramel?

Yes, metal tins work well and conduct heat evenly. Just be cautious with hot sugar and use oven mitts when handling.

Can I double the recipe?

Yes, you can double it and use two muffin tins or larger molds, adjusting baking times accordingly.

What happens if I overbake the flans?

Overbaking may cause the custard to become rubbery. Always check for doneness with a gentle jiggle test.

Conclusion

Velvety Caramel Flan Muffins are the perfect fusion of sophistication and simplicity. With their smooth, creamy interiors and glistening caramel tops, these mini flans bring a touch of Latin flair to any dessert table. Whether served after a family dinner or at an elegant gathering, they promise a crowd-pleasing finish that’s both impressive and comforting.

Velvety Caramel Flan Muffins

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Individual Latin-inspired flan treats featuring a silky, creamy custard base topped with glossy, golden caramel—baked in muffin tins for an elegant and perfectly portioned dessert.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 2 hours 30 minutes
• Yield: 12 flan muffins 1x
• Category: Dessert
• Method: Baking
• Cuisine: Latin American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup granulated sugar (for caramelizing)
• 4 large eggs
• 2 cups whole milk
• 1 cup sweetened condensed milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 325°F (160°C).
2. In a medium saucepan over medium heat, melt the sugar, swirling occasionally, until it turns a deep golden amber.
3. Quickly pour the hot caramel evenly into the bottoms of a greased 12-cup muffin tin. Work fast, as the caramel sets quickly.
4. In a mixing bowl, whisk together the eggs, whole milk, sweetened condensed milk, vanilla extract, and salt until smooth and well combined.
5. Pour the custard mixture evenly into the muffin cups, over the hardened caramel.
6. Place the muffin tin into a larger roasting pan and carefully add hot water to the outer pan until it comes halfway up the sides of the muffin tin.
7. Bake for 45–50 minutes, or until the flans are set but still slightly jiggly in the center.
8. Remove from the oven and let cool in the water bath for 30 minutes, then refrigerate for at least 2 hours or overnight.
9. To serve, run a thin knife around the edges of each flan muffin and gently invert onto individual serving plates, allowing the caramel to drizzle over the top.

Notes

• Use caution when working with hot caramel—it sets quickly and can burn.
• Don’t overbake; the flan should still jiggle slightly in the center when done.
• Chilling overnight enhances flavor and texture.
• You can substitute vanilla bean paste for extract for extra depth of flavor.

Nutrition

• Serving Size: 1 flan muffin
• Calories: 230 kcal
• Sugar: 28 g
• Sodium: 95 mg
• Fat: 6 g
• Saturated Fat: 3.5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 0 g
• Protein: 6 g
• Cholesterol: 105 mg