Yield: 12 mini flans

Prep Time: 20 minutes
Cook Time: 35–45 minutes
Chill Time: At least 4 hours (overnight is best)

Ingredients

For the Caramel

• 1 cup (200 g) granulated sugar
• ¼ cup (60 ml) water

For the Custard

• 4 large eggs
• 2 egg yolks
• 1 can (14 oz / 397 g) sweetened condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions

Step 1: Make the Caramel

1. Add sugar and water to a saucepan.
2. Cook over medium heat without stirring.
3. Swirl the pan occasionally until the syrup turns deep amber.
4. Immediately pour about 1 tablespoon into each muffin cup.
5. Let the caramel harden.

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Step 2: Prepare the Custard

1. Place eggs, egg yolks, condensed milk, evaporated milk, vanilla, and salt into a blender.
2. Blend for 20–30 seconds until smooth.
3. Avoid over-blending to reduce bubbles.

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Step 3: Fill the Cups

• Pour the custard over the hardened caramel, filling each cup about ¾ full.

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Step 4: Bake

1. Place the muffin pan inside a larger baking pan.
2. Pour hot water into the larger pan until it reaches halfway up the muffin pan.
3. Bake at 325°F (160°C) for 35–45 minutes.
4. The centers should be just slightly jiggly.

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Step 5: Cool

• Cool to room temperature.
• Refrigerate for at least 4 hours.

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Step 6: Unmold

• Run a thin knife around each flan.
• Invert onto a plate.
• Spoon the caramel sauce over the top.

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Tips

• Don’t overcook or the custard becomes rubbery.
• Use room-temperature eggs.
• Always bake in a water bath for a silky texture.
• Chill overnight for the best flavor.
• If bubbles form, strain the custard before pouring.

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Storage

• Refrigerator: 4–5 days
• Do not freeze (texture may become grainy).

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Nutrition (Approximate, per mini flan)

• Calories: 220
• Protein: 6 g
• Fat: 8 g
• Saturated Fat: 4 g
• Carbohydrates: 33 g
• Sugar: 31 g
• Sodium: 80 mg
• Cholesterol: 105 mg
• Calcium: 15% of the Daily Value

Values are estimates and will vary with ingredient brands and portion size.

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Frequently Asked Questions

Q: Can I use whole milk instead of evaporated milk?
A: Yes, but the flan will be less rich and slightly softer.

Q: Can I make one large flan instead of mini flans?
A: Yes. Bake in an 8-inch (20 cm) round dish for about 55–70 minutes using a water bath.

Q: Why did my caramel harden?
A: That’s normal. It melts again while the flan bakes.

Q: Why does my flan have holes?
A: It was likely baked at too high a temperature or overcooked. A gentle bake and water bath help prevent this.

Q: Can I make it ahead of time?
A: Yes. Flan is an excellent make-ahead dessert and often tastes even better after chilling overnight.

Q: How do I know when it’s done?