Description
These Velvety Caramel Flan Muffins combine the rich, silky texture of traditional flan with the convenience of a muffin. Each bite melts in your mouth with luscious caramel and creamy custard—perfect for brunch, dessert, or impressing your guests with minimal effort.
Ingredients
For the Caramel:
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½ cup (100g) granulated sugar
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2 tbsp water
For the Flan Muffin Base:
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4 large eggs
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1 can (12 oz / 355 ml) evaporated milk
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1 can (14 oz / 400 g) sweetened condensed milk
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin.
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In a saucepan over medium heat, combine sugar and water. Swirl gently (don’t stir) until it turns golden amber. Quickly divide caramel among muffin cups.
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In a blender or mixing bowl, combine eggs, evaporated milk, sweetened condensed milk, vanilla, and salt. Blend or whisk until smooth.
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Pour custard over caramel in each muffin cup, filling about ¾ full.
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Bake for 25–30 minutes or until set with a slight jiggle in the center.
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Cool for 10 minutes, then run a knife around each to loosen and invert onto a plate while warm.
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Serve warm or chilled, optionally with whipped cream or fruit.
Notes
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For extra flavor, add a dash of cinnamon or orange zest to the custard.
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Don’t overcook the caramel—it should be golden, not dark brown.
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Muffins release best while still warm—don’t wait too long to invert.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American