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Velvety Caramel Flan Muffins

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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.

Ingredients

Scale
  • 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

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

Find it online: https://yumfoodusa.com/velvety-caramel-flan-muffins/