Muffin Tin Flan

Stella
Silver Post Medal for All Time! 254 Posts

October 10, 2013

Plate with flan. Flan is a delicious, rich treat and can be made using ingredients most people have on hand.

Note: It works to make flan in muffin tins although I found that it wasn't ideal because removal was difficult and the flan didn't turn out as beautiful as it would using a ramekin. That said if you don't care so much about looks and don't have ramekins, the muffin tin works fine. If you are so lucky to have a silicone muffin tin, use it! I think it would work wonderfully.

Ingredients:

1 1/2 cup milk
3/4 cup sugar for flan
2 eggs
1 egg yolk
1 tsp vanilla
1 cup sugar for caramel

Steps:

Preheat oven to 325 degrees F.
Make caramel:
In a heavy bottomed pan, heat 1 1/2 cups of the sugar over high heat. Stir constantly with a wooden spoon. It will take about 5 minutes. You want the sugar to turn a deep brown. Be careful because it can easily burn and will continue to darken even after you turn off the heat.

Stirring and browning sugar for caramel.

Pour the caramel into the bottom of each muffin tin or ramekin, completely coating the bottom. Be sure to use up or throw out the left over caramel and not leave it in the pan. Once it has cooled it is extremely difficult to remove from the pan.

Bring the milk to a simmer on medium, stirring often.
In a bowl whisk together the eggs and extra yolk and 3/4 cup of sugar for about 2 minutes until it looks pale.

Egg and sugar mixture in glass bowl with whisk.

Once the milk is brought up to a simmer, remove it from the heat and stir in the vanilla.
Then, slowly pour the milk mixture into the egg mixture, whisking constantly.

Remove any froth that may have formed. Then, pour through a mesh strainer.

Place the muffin tin or ramekins into a pan that is at least as tall. Then, divide the custard evenly, filling your muffin tins or ramekins. Carefully fill the pan with the hottest tap water or boiling water halfway up the muffin tin or ramekins. Place in the oven and bake for 50 minutes until the surface doesn't jiggle.

Adding custard mixture to caramel in muffin pan.

Remove from the water bath and let cool for about an hour. Then cover and place in the refrigerator for 2 hours and up to 2 days, serving at your leisure.
If you used a muffin tin you will have to remove all of the flan from the tin at once. Use a thin knife and run it around the edge of each mold. Place a baking dish larger than the muffin tin on top and hold the muffin tin flush with the bottom of the glassware and flip it over. Let sit for a few minutes. If you find that the flan is not dropping out of the tin, you will need to lift up the tin and gently pop them out into the baking dish using a spoon.