Mini Caramel Flan
Indulge in this rich and creamy Mini Caramel Flan! A classic dessert with silky custard and sweet caramel sauce that melts in your mouth.
Servings: 6 servings
Equipment
- 6 ramekins
- baking dish (for water bath)
- frying pan or saucepan
- blender or large mixing bowl
- hand mixer (if not using a blender)
Ingredients
- 1 cup granulated sugar
- 6 large eggs room temperature
- 1 can evaporated milk 12-ounce
- 1 can sweetened condensed milk 14-ounce
- ½ cup heavy cream
- 6 ounces cream cheese room temperature
- 2 tablespoons vanilla extract
Instructions
- Preheat oven to 325°F. Prepare a water bath by filling a large baking dish with about 1 inch of hot water and placing it in the oven.
- Make caramel: In a frying pan or saucepan over medium-low heat, melt the sugar until fully dissolved and golden. Carefully divide the hot caramel between 6 ramekins. Set aside to cool and harden.
- Blend custard: In a blender or large bowl, mix eggs, evaporated milk, sweetened condensed milk, heavy cream, cream cheese, and vanilla until completely smooth.
- Fill ramekins: Pour the custard evenly into the prepared ramekins. Cover each ramekin tightly with foil.
- Bake in water bath: Carefully place the ramekins into the water bath. The water should come halfway up the sides. Bake for 1 hour, or until the flan is set but still slightly jiggly in the center.
- Cool: Remove ramekins from the water bath and discard the foil. Let cool at room temperature, then chill for at least 1 hour.
- Serve: To unmold, run a thin knife around the edge of each flan. Invert onto a rimmed plate and let the caramel sauce drizzle over the top. Garnish with berries or whipped topping if desired.
Notes
🥡 STORAGE
- Store the flan covered in the refrigerator for up to 4 days.
- Keep flan in the ramekins or transfer to an airtight container.
♨️ REHEATING
- Flan is best served cold or at room temperature.
- If desired, microwave individual servings for 10–15 seconds.
- Avoid overheating to maintain a creamy texture.
❄️ FREEZING
- Freeze fully cooled flan (still in ramekins) for up to 1 month. Wrap tightly in plastic wrap and foil.
- Thaw in the refrigerator overnight before serving.
💡 TIPS FOR BEST RESULTS
- Melt sugar over low heat to prevent burning the caramel.
- Blend the custard until completely smooth.
- Use a water bath for even baking and a silky finish.
- Chill thoroughly for easier unmolding and best texture.
- Dip ramekin bottoms in warm water before inverting.
🍳 ALTERNATE COOKING METHODS
- Stovetop steamer – Steam ramekins with lids in a large covered pot for 50–60 minutes.
- Instant Pot – Cook on the “Pressure Cook” mode for 9–10 minutes, then perform a natural release.
- Air fryer – Not recommended due to the need for gentle, even heat.
♻️ LEFTOVERS
- Enjoy leftover flan as a snack or dessert straight from the fridge.
- Use it in parfaits with whipped cream and fruit.
- Serve with coffee or espresso for a rich treat.
Nutrition
Serving: 1ramekin | Calories: 662kcal | Carbohydrates: 78g | Protein: 17g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 254mg | Sodium: 304mg | Potassium: 548mg | Sugar: 77g | Vitamin A: 1227IU | Vitamin C: 3mg | Calcium: 407mg | Iron: 1mg
