Caramel Flan Muffins
Delicious, portable caramel flan muffins that bring the classic flan experience in a convenient muffin form, perfect for gatherings or late-night snacks.
Ingredients
Caramel
- 1 cup sugar
- 1/4 cup water
Muffin Batter
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 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
Best made 4 hours or overnight ahead to allow the custard to set properly. Store in the fridge for up to 4 days. Feel free to experiment with flavors, such as a pinch of cinnamon or a splash of almond extract.