This Mini Caramel Flan is a cute little dessert that’s smooth, creamy, and topped with sticky caramel. It’s perfect for satisfying your sweet tooth without feeling too guilty!
I love how these flans come in bite-sized portions. Just grab a spoon and enjoy! They make a great treat for parties, and let’s be real—everyone loves a mini dessert! 😊
Key Ingredients & Substitutions
Granulated Sugar: This is key for making the caramel. If you’re looking for a healthier option, try coconut sugar instead, but it might change the flavor slightly. Just make sure to watch it closely while melting!
Eggs: Four large eggs help create that rich custard texture. If you need an egg substitute, try using 1/4 cup of applesauce for each egg, although it may alter the flavor a bit.
Sweetened Condensed Milk: This gives the flan its signature sweetness. If you’re avoiding dairy, look for coconut or almond sweetened condensed milk as a substitute.
Evaporated Milk: This adds a creamy touch. For a dairy-free version, you can use coconut cream instead. It adds a lovely hint of coconut flavor!
How Do I Make Caramel Without Burning It?
Caramelizing sugar can be tricky, but with a little patience, you can nail it! Here’s how:
- Use a heavy-bottomed saucepan to ensure even heat distribution.
- Keep the heat medium—too high and it burns quickly.
- Stir the sugar constantly as it melts to avoid scorching.
- Look for a color change to deep amber; this is your cue to remove it from heat.
Remember, caramel will harden quickly once off the heat, so work fast when pouring it into the ramekins.
What’s the Best Way to Achieve a Smooth Flan Texture?
To get that smooth, creamy texture, here are some tips:
- Whisk your mixture gently to incorporate air without overdoing it. Too many bubbles can lead to a bumpy texture.
- Strain the mixture through a fine sieve before pouring into the ramekins. This removes any egg bits and gives a silky finish.
- Use a water bath! Baking in this way helps the flan cook evenly and prevents cracking.
Follow these tips, and you’ll have a beautifully smooth flan to impress anyone!
Mini Caramel Flan Recipe
Ingredients You’ll Need:
For The Caramel:
- 3/4 cup granulated sugar (for caramel)
For The Flan:
- 4 large eggs
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 tablespoon vanilla extract
For Garnish:
- Fresh berries (raspberries and blueberries)
- Fresh mint leaves (optional)
How Much Time Will You Need?
This delightful Mini Caramel Flan takes about 15 minutes to prepare and about 45-50 minutes to bake. Once baked, allow it to cool for an hour, then refrigerate for at least 4 hours or overnight to set properly. Totally worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Place 6-8 small ramekins or mini flan molds on a sturdy baking pan. This is where your flan will bake, and it makes it easier to handle later!
2. Make the Caramel:
In a medium saucepan, add the granulated sugar and set it over medium heat. Stir constantly as the sugar melts. You’ll watch it bubble up and start to turn a beautiful amber color. Be sure to keep an eye on it to prevent burning!
3. Pour the Caramel:
As soon as the caramel is ready, quickly pour it into each ramekin, swirling it to coat the bottom. Be cautious—it’s hot! Set the ramekins aside to let the caramel harden.
4. Whisk the Flan Mixture:
In a large mixing bowl, whisk together the eggs, sweetened condensed milk, evaporated milk, and vanilla extract until the mixture is smooth and blended well. This is what will give your flan that creamy texture!
5. Add the Flan Mixture:
Gently pour the creamy mixture over the hardened caramel in each ramekin. Take your time to avoid disturbing the caramel layer beneath.
6. Prepare for Baking:
To create a water bath, carefully pour hot water into the large baking pan around the ramekins. Fill it until the water reaches halfway up the sides of the ramekins. This helps the flans cook evenly!
7. Bake the Flan:
Place the baking pan in the preheated oven and bake for about 45-50 minutes. You’re looking for the center of the flan to be set but still slightly jiggly. This ensures a smooth texture when cooled!
8. Cool and Refrigerate:
Once baked, remove the ramekins from the water bath and let them cool at room temperature for about an hour. Then, refrigerate them for at least 4 hours or overnight. This step is important for the perfect flan consistency!
9. Serve the Flan:
When you’re ready to serve, take a knife and run it around the edges of each flan to loosen it. Invert each ramekin onto a small plate and gently lift to reveal the beautiful flan topped with caramel.
10. Garnish and Enjoy:
For a pop of color and flavor, add fresh raspberries, blueberries, and a sprig of mint on top of each flan. Serve chilled, and enjoy every creamy, caramel bite!
Indulge in these mini caramel flans — they are sure to impress!
Can I Use Different Types of Milk?
Absolutely! You can experiment with different types of milk. For a dairy-free version, consider using coconut milk instead of evaporated milk and almond or oat milk in place of sweetened condensed milk!
How Do I Know When the Flan is Done Baking?
The flan is done when it is set but still slightly jiggly in the center. You can gently shake the ramekin—if the edges are firm and the center has a little wiggle, it’s perfect!
Can I Make This Flan in Advance?
Yes! Mini caramel flans can be made a day in advance. In fact, allowing them to chill overnight helps enhance the flavors and achieve that creamy texture!
What Should I Do If My Caramel Hardens Before Pouring?
If your caramel hardens before you can pour it into the ramekins, you can gently reheat it on low heat, stirring until it melts back down into a liquid. Just be careful not to burn it!