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Flan Cupcakes

Mini Flan

Mini Flan to place on top of your Flan Cupcakes
Course Dessert
Cuisine brazilian
Keyword flan
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 24 mini flan
Calories 100 kcal

Ingredients

Caramel

  • 1 cup granulated sugar 200 grams 7 oz
  • 1/2 cup water room temperature 113 grams, 4 oz

Flan

  • 2 eggs
  • 1/4 cup heavy cream 56 grams 2 oz
  • 1/2 condensed milk can 198 grams 7 oz
  • 1 teaspoons vanilla extract
  • 1/2 tablespoon all-purpose flour

Instructions

Caramel

  1. To make the caramel, start by melting sugar in a small pan over medium heat.
  2. Make sure to use a pan with a heavy bottom so your caramel doesn’t start burning in some spots that might get too hot.
  3. Never stop stirring the sugar as it melts. Because you want it to melt evenly.
  4. Once all the sugar has melted, your syrup will probably be slightly browned.
  5. When your syrup is smooth, with no sugar granules or lumps, you are going to take the pan out of the heat.
  6. Now, be careful with this next step. You are going to pour the 1/2 cup of water over the melted sugar. It will probably splash, so you need to be careful and maintain your distance, as well as make sure to do this slowly.
  7. Once you’ve poured the water over the caramel syrup, you will notice that the caramel will have hardened up.
  8. Bring mixture back to the heat, and keep stirring with your spatula until all the sugar has re-melted.
  9. Once the syrup is smooth and with a deep amber color, you can remove from the oven. It’s supposed to be a very thin and light syrup.
  10. You can make it into a thicker syrup by boiling the mixture for a few more minutes. I just find it works better for the flan to have a slightly thinner caramel, since it will keep cooking in the oven later on.
  11. Remove caramel to a heat-safe container. Let it cool down for about 10-15 minutes.

Flan

  1. Grease a mini muffin pan with shortening, and then sprinkle granulated sugar all over the pan.
  2. Pour cooled down caramel on the bottom of the mini muffin tins, place muffin pan in the freezer while you make the flan batter.
  3. Pre-heat the oven to 350F.
  4. Slightly beat the eggs.
  5. In a blender, mix beaten eggs, condensed milk, heavy cream, vanilla, and flour.
  6. Blend mix on high for 1-2 minutes, depending on the potency of your blender.
  7. You are looking for a smooth thin and runny batter.
  8. Pour evenly between mini muffin tins. You can pour until almost the top.
  9. Bake for 10-20 minutes. I like to place my muffin tin on top of a baking sheet, and then pour about 1 inch of hot water in the bottom of the baking sheet, to create a water bath for the mini flans.
  10. Remove from the oven and let it cool. Place it in the fridge for 1-2 hours.