Description
Indulge in these luscious Velvety Caramel Flan Muffins — a perfect blend of creamy caramel custard baked into soft, fluffy muffins. With a golden caramel layer on the bottom and a rich, melt-in-your-mouth texture, these treats make an irresistible dessert or snack for any time of day!
Ingredients
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1 cup granulated sugar (for caramelizing)
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4 large eggs
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2 cups whole milk
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1 cup sweetened condensed milk (for extra creaminess)
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1 tablespoon vanilla extract (for that lovely aromatic flavor)
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1/4 teaspoon salt (to balance the sweetness)
Instructions
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Preheat your oven to 350°F (175°C).
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In a heavy-bottomed pan, melt the granulated sugar over medium heat, swirling the pan occasionally until it turns into a deep amber caramel. Quickly pour the caramel into the bottom of each muffin cup, swirling to coat evenly.
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In a large mixing bowl, whisk together the eggs, whole milk, sweetened condensed milk, vanilla extract, and salt until smooth and well combined.
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Pour the custard mixture gently over the caramel in each muffin cup, filling about 3/4 full.
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Place the muffin tin in a larger baking pan and add hot water halfway up the sides of the muffin tin (a water bath).
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Bake for 30-40 minutes or until the custard is set and a toothpick inserted comes out clean.
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Remove from the oven and water bath, allow to cool to room temperature, then refrigerate for at least 2 hours before serving.
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To serve, run a knife around the edges and invert each muffin onto a plate to reveal the caramel top.
Notes
Use whole milk for best creaminess; you can substitute with 2% but the texture will be less rich.
Sweetened condensed milk gives the flan a smooth, velvety texture — do not skip!
The water bath ensures gentle cooking and prevents cracking.
Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Spanish-inspired / Latin American