Caramel Flan Muffins
These Caramel Flan Muffins combine the classic charm of flan with the convenience of individual servings, perfect for busy weekdays or surprise treats for guests.
Ingredients
For the Caramel
- 1 cup sugar Granulated sugar for caramel.
- 1/4 cup water Used to dissolve sugar during caramelization.
For the Muffins
- 1 can sweetened condensed milk (14 ounces)
- 1 can evaporated milk (12 ounces)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine sugar and water over medium heat, stirring until the sugar dissolves. Allow it to boil without stirring until it caramelizes to a golden color.
- Quickly pour the caramel into muffin tins, coating the bottoms.
- In a blender, blend sweetened condensed milk, evaporated milk, eggs, vanilla extract, salt, flour, and baking powder until smooth.
- Pour the mixture over the caramel in the muffin tins.
- Bake in a water bath for 20-25 minutes or until a toothpick comes out clean.
- Allow to cool before refrigerating.
- To serve, invert the muffins onto a plate for the caramel to drizzle over.
Notes
These muffins can be made ahead and stored in the fridge. They can also be frozen in an airtight container. Adapt the recipe by using all sweetened condensed milk if low on evaporated milk, or substitute eggs with a flax egg or unsweetened applesauce.