Description
These delightful individual desserts feature a rich, creamy flan custard baked within a delicate, buttery crumble crust. Each muffin is generously topped with a luscious, flowing caramel sauce, offering a harmonious blend of sweet, smooth, and subtly textured indulgence. The velvety custard provides a comforting richness, complemented by the gentle crunch of the crumble and the deep, sweet notes of the caramel.
Ingredients
Scale
- **For the Caramel Sauce:**
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 cup heavy cream (optional, for a richer sauce)
- **For the Crumble Topping & Base:**
- 1 1/2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- **For the Flan Custard:**
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- **Prepare the Caramel Sauce:** In a heavy-bottomed saucepan, combine granulated sugar and water. Cook over medium heat, stirring until sugar dissolves. Once dissolved, stop stirring and allow to boil until the syrup turns a deep amber color. Carefully remove from heat. If using, slowly whisk in the heavy cream (it will bubble vigorously). Pour a small amount (about 1 teaspoon) into the bottom of each muffin liner in a 12-cup muffin tin. Set aside the remaining caramel for drizzling later.
- **Prepare the Crumble:** In a medium bowl, whisk together flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until coarse crumbs form.
- **Form the Crumble Base:** Press about 1 tablespoon of the crumble mixture evenly into the bottom of each muffin liner, over the caramel layer. Reserve the remaining crumble for the topping.
- **Prepare the Flan Custard:** In a large bowl, whisk together sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until well combined and smooth.
- **Assemble and Bake:** Carefully pour the flan custard mixture over the crumble base in each muffin liner, filling about two-thirds full. Sprinkle the remaining crumble mixture evenly over the top of each custard-filled muffin.
- **Water Bath (Bain-Marie):** Place the muffin tin into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the muffin tin. This water bath helps the flan bake evenly and prevents cracking.
- **Bake:** Bake in a preheated oven at 350°F (175°C) for 35-45 minutes, or until the flan is set but still slightly jiggly in the center. A knife inserted near the edge should come out clean.
- **Cool and Chill:** Carefully remove the muffin tin from the water bath. Let the muffins cool completely in the tin on a wire rack. Once cooled, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the flan to fully set.
- **Serve:** Once chilled, carefully remove the flan muffins from their liners. Drizzle generously with the reserved caramel sauce before serving.
Notes
Ensure your butter for the crumble is very cold to achieve the best texture.
A water bath is crucial for a smooth, crack-free flan; do not skip this step.
Chill the flan muffins thoroughly before serving for optimal texture and flavor.
For easy removal, lightly grease the muffin liners before adding the caramel.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Fat: 14g
- Carbohydrates: 45g
- Protein: 7g