These Mini Condensed Milk Flans are silky, creamy, and topped with irresistible golden caramel, the perfect little dessert for family gatherings or an afternoon treat.
A smooth custard of sweetened condensed milk, evaporated milk, whole milk, eggs, and vanilla bakes gently in a water bath over a layer of amber caramel. Because they are made in a muffin tin, you get 12 individual flans that are easy to serve.
Why You’ll Love These Mini Flans
- Silky, creamy custard: Blending and straining the mixture gives the flans a smooth texture.
- Golden caramel on top: Melted sugar in the bottom of each cup flows over the flan when it is inverted.
- Made in a muffin tin: Twelve individual portions bake at once in a water bath.
- Make-ahead friendly: The flans chill for at least 4 hours, preferably overnight.
- Simple ingredients: Condensed milk, evaporated milk, whole milk, eggs, vanilla, and sugar.
How These Flans Come Together
Granulated sugar is melted in a small saucepan until amber, without stirring, and carefully divided among the cups of a 12-cup metal muffin tin to coat the bottoms. The custard ingredients are blended for 15–20 seconds, strained through a fine-mesh strainer, rested for a few minutes, and skimmed of foam.
The custard is poured into the caramel-lined cups, the muffin tin is set inside a deep baking pan, and hot water is poured into the outer pan until it reaches halfway up the sides of the cups. The flans bake loosely covered with foil until the edges are set and the centers still have a slight wobble, then chill before being inverted onto plates.
What You’ll Need
For the Flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 cup whole milk
- 5 large eggs
- 1 tablespoon vanilla extract
For the Caramel:
- 1 cup granulated sugar
- 2 tablespoons water (optional)
Prep Time: 15 minutes | Cook Time: 40 minutes | Cooling & Chilling Time: at least 4 hours | Total Time: 4 hours 55 minutes | Makes: 12 mini flans
Estimated Nutrition: Approximately 230 calories and 6 g protein per flan.
Step-by-Step Directions
Step 1: Prep the Pans
Preheat the oven to 325°F. Prepare a 12-cup metal muffin tin and a deep baking pan for a water bath.
Step 2: Make the Caramel
Add the sugar and water, if using, to a small saucepan. Heat over medium heat until the sugar melts and turns amber. Avoid stirring with a spoon; gently swirl the pan if needed.
Carefully divide the hot caramel among the 12 muffin cups, coating the bottoms. Take care, as the caramel is extremely hot.
Step 3: Blend, Strain, and Fill
In a blender, combine the condensed milk, evaporated milk, whole milk, eggs, and vanilla. Blend for 15–20 seconds, just until combined.
Pour the mixture through a fine-mesh strainer for a smoother texture. Let it rest for a few minutes, then skim off any foam.
Pour the custard into the caramel-lined cups, filling each about three-quarters full.
Step 4: Bake in a Water Bath
Place the muffin tin inside the deep baking pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the cups. Loosely cover the muffin tin with foil.
Bake for 30–40 minutes, until the edges are set and the centers still have a slight wobble.
Step 5: Chill, Unmold, and Serve
Carefully remove the pan from the water bath. Let the flans cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
Run a thin knife around the edge of each flan and carefully invert onto individual plates. Let the caramel flow over the tops before serving.
Serve chilled. Store covered in the refrigerator at 40°F or below and enjoy within 3–4 days.
How to Serve Mini Flans
Serve the flans chilled on individual plates with the caramel flowing over the tops. Fresh berries make a pretty garnish. For more sweet treats, browse our dessert recipes or try our homemade caramel milk candy.
Leftovers & Storage
Store the flans covered in the refrigerator at 40°F or below and enjoy within 3–4 days.
Tips for the Best Mini Flans
- Do not stir the caramel: Gently swirl the pan until the sugar melts and turns amber.
- Handle the caramel with care: It is extremely hot when you pour it into the muffin cups.
- Blend briefly: 15–20 seconds is enough to combine the ingredients.
- Strain and skim: Straining and skimming the foam gives a smoother custard.
- Use a water bath: Hot water halfway up the sides of the cups helps the flans bake gently.
- Look for a slight wobble: The edges should be set while the centers still jiggle a little.
Easy Ways to Change It Up
Fresh Berry Garnish: Serve with a few fresh berries on the plate.
Make Them Ahead: Chill the flans overnight and unmold them just before serving.
Skip the Water in the Caramel: The 2 tablespoons of water are optional.
Quick Questions
How do I know when the flans are done?
The edges should be set and the centers should still have a slight wobble. Bake for 30–40 minutes.
Why do I need a water bath?
The hot water in the outer pan helps the custard bake gently and evenly.
Why strain the custard?
Straining the blended mixture through a fine-mesh strainer gives a smoother texture, and you can skim off any foam before pouring.
How long do the flans need to chill?
Refrigerate for at least 4 hours, preferably overnight.
How long do the flans keep?
Store them covered in the refrigerator at 40°F or below and enjoy within 3–4 days.
A Silky, Golden Little Treat
There is something special about a dessert that is smooth, creamy, and finished with a pool of golden caramel. These mini flans make an ordinary gathering feel like a celebration.
Make them ahead, chill them overnight, and unmold them when everyone is ready for something sweet.
“A spoonful of silky custard and a drizzle of golden caramel is a small way to make a big moment.”
— Ava
Mini Condensed Milk Flans
Ingredients
Equipment
Method
- Preheat the oven to 325°F. Prepare a 12-cup metal muffin tin and a deep baking pan for a water bath.
- Add the sugar and water, if using, to a small saucepan. Heat over medium heat until the sugar melts and turns amber. Avoid stirring with a spoon; gently swirl the pan if needed.
- Carefully divide the hot caramel among the 12 muffin cups, coating the bottoms. Take care, as the caramel is extremely hot.
- In a blender, combine the condensed milk, evaporated milk, whole milk, eggs, and vanilla. Blend for 15–20 seconds, just until combined.
- Pour the mixture through a fine-mesh strainer for a smoother texture. Let it rest for a few minutes, then skim off any foam.
- Pour the custard into the caramel-lined cups, filling each about three-quarters full.
- Place the muffin tin inside the deep baking pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the cups. Loosely cover the muffin tin with foil.
- Bake for 30–40 minutes, until the edges are set and the centers still have a slight wobble.
- Carefully remove the pan from the water bath. Let the flans cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
- Run a thin knife around the edge of each flan and carefully invert onto individual plates. Let the caramel flow over the tops before serving.
- Serve chilled. Store covered in the refrigerator at 40°F or below and enjoy within 3–4 days.
