Go Back
Chef Ava

Mini Condensed Milk Flans

These mini flans are silky, creamy, and topped with irresistible golden caramel, the perfect little dessert for family gatherings or an afternoon treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling & Chilling Time 4 hours
Total Time 4 hours 55 minutes
Servings: 12 mini flans
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

For the Flan
  • 1 can sweetened condensed milk 14 oz
  • 1 can evaporated milk 12 oz
  • 1 cup whole milk
  • 5 large eggs
  • 1 tablespoon vanilla extract
For the Caramel
  • 1 cup granulated sugar
  • 2 tablespoons water optional

Equipment

  • 12-cup metal muffin tin For the individual flans.
  • deep baking pan For the water bath.
  • small saucepan For melting the caramel; swirl instead of stirring.
  • Blender For combining the custard.
  • fine-mesh strainer For a smoother custard.

Method
 

  1. Preheat the oven to 325°F. Prepare a 12-cup metal muffin tin and a deep baking pan for a water bath.
  2. 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.
  3. Carefully divide the hot caramel among the 12 muffin cups, coating the bottoms. Take care, as the caramel is extremely hot.
  4. In a blender, combine the condensed milk, evaporated milk, whole milk, eggs, and vanilla. Blend for 15–20 seconds, just until combined.
  5. Pour the mixture through a fine-mesh strainer for a smoother texture. Let it rest for a few minutes, then skim off any foam.
  6. Pour the custard into the caramel-lined cups, filling each about three-quarters full.
  7. 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.
  8. Bake for 30–40 minutes, until the edges are set and the centers still have a slight wobble.
  9. Carefully remove the pan from the water bath. Let the flans cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
  10. 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.
  11. Serve chilled. Store covered in the refrigerator at 40°F or below and enjoy within 3–4 days.

Notes

Handle the hot caramel with care. Bake until the edges are set and the centers still have a slight wobble. Chill at least 4 hours, preferably overnight. Store covered in the refrigerator at 40°F or below and enjoy within 3–4 days.