Description
Silky caramel-topped custard meets tender muffin crumb in this fusion dessert that bakes up glossy, creamy, and irresistibly soft. Trust me, you’re going to love this.
Ingredients
- Granulated Sugar for Caramel: 1 cup (200 g), to create the glossy caramel base
- Sweetened Condensed Milk: 1 can, 14 oz (396 g), for rich sweetness and creamy custard
- Evaporated Milk: 1 can, 12 oz (354 ml), to lighten and balance the custard
- Large Eggs: 4, at room temperature, to set the flan
- Vanilla Extract: 2 teaspoons, for warmth and aroma
- All-Purpose Flour: 1 cup (120 g), for the muffin structure
- Baking Powder: 1 teaspoon, to help the muffins rise
- Fine Salt: 1/4 teaspoon, to balance sweetness
- Unsalted Butter, melted: 1/2 cup (113 g), for moisture and richness
- Whole Milk: 1/2 cup (120 ml), to soften the batter
- Granulated Sugar for Batter: 1/2 cup (100 g), to sweeten the muffin layer
Instructions
- Preheat Your Equipment: Heat the oven to 350°F, 175°C. Set a large roasting pan on the middle rack to use as a water bath. Lightly grease a 12 cup muffin tin.
- Combine Ingredients: In a dry saucepan over medium heat, melt 1 cup granulated sugar until amber, swirling the pan gently. Remove from heat. In a bowl, whisk condensed milk, evaporated milk, eggs, and vanilla until smooth. In a separate bowl, whisk flour, baking powder, salt, and 1/2 cup sugar, then stir in melted butter and whole milk until just combined.
- Prepare Your Cooking Vessel: Spoon a thin layer of hot caramel into each muffin cup, tilting to coat the bottoms evenly.
- Assemble the Dish: Fill each cup about halfway with the flan mixture. Top with a spoonful of muffin batter, leaving a small rim at the top for expansion.
- Cook to Perfection: Place the muffin tin inside the roasting pan. Pour hot water into the pan to reach halfway up the sides of the tin. Bake 40 to 45 minutes, until the muffin tops are golden and a toothpick in the muffin portion comes out clean.
- Finishing Touches: Cool the tin on a rack 15 minutes, then chill 45 to 60 minutes. Run a thin knife around each cup and invert to release the caramel-topped muffins.
- Serve and Enjoy: Serve slightly warm or chilled. Let me tell you, it’s worth every bite.
Notes
- Water Bath Tip: The gentle heat keeps the flan silky and prevents curdling.
- Release Trick: Chill before inverting for a clean caramel crown.
- Flavor Twist: A pinch of cinnamon or orange zest in the batter adds cozy brightness.
- Storage: Refrigerate in an airtight container up to 3 days, or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking, water bath
- Cuisine: Fusion
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 38 g
- Sodium: 140 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 95 mg
Keywords: caramel flan muffins, custard muffins, fusion dessert, crème caramel muffins, easy dessert, party treats