Mini Flans Recipe
Are you looking for a simple yet delicious dessert that will impress your family and friends? Look no further than our mini flan! This indulgent treat is guaranteed to satisfy even the most discerning taste buds with its creamy texture, nutty aromas, and sweet vanilla notes.
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Servings: 4
Calories: 261kcal
Equipment
- mixing bowl
- Whisker
- baking dish
Ingredients
- 6 oz evaporated milk: Adding a luscious and velvety texture the evaporated milk contributes to the overall richness of the custard.
- 2 eggs: Providing a smooth and silky consistency the eggs serve as a binding agent and contribute to the custard’s structure.
- 2 tablespoons toasted coconut approximately half of 1/3 cup: Infusing a delightful nutty aroma, the toasted coconut adds a layer of flavor and a satisfying crunch to the custard.
- 4 oz softened cream cheese: Incorporating a decadent and creamy element the softened cream cheese lends a rich and tangy undertone to the custard.
- 1/2 tsp vanilla: Introducing a sweet and aromatic essence the vanilla enhances the overall flavor profile, providing a warm and comforting note.
- 3/4 cup sugar: Sweetening the custard to perfection the sugar not only adds sweetness but also contributes to the smooth and delightful consistency of the dessert.
Instructions
- Begin by whisking together 6 ounces of rich and creamy evaporated milk with 2 farm-fresh eggs in a mixing bowl. Continue to whisk until the ingredients are well combined and form a smooth, velvety texture. Next, incorporate 3/4 cup of pure cane sugar into the mixture, ensuring it is fully integrated for optimal sweetness in every bite.
- Gently fold in 2 tablespoons of lightly toasted coconut and 4 ounces of softened cream cheese to add a delightful nutty aroma and velvety richness to the custard. For a touch of warmth and comfort, add 1/2 teaspoon of aromatic vanilla and whisk until the custard is silky smooth.
- Preheat your oven to 350°F (175°C) and prepare four ramekins by greasing them with butter or cooking spray. Place the ramekins in a baking dish to keep them secure.
- In a saucepan, melt 1/4 cup of pure cane sugar over medium heat until it transforms into a golden-brown caramel. Once ready, pour the caramel evenly into each ramekin, swirling it around to coat the bottom and sides for a decadent and delicious finish.
- Carefully pour the custard mixture on top of the caramel in each ramekin. To ensure even cooking and a lusciously smooth texture, place the baking dish with the ramekins in a larger, deep pan filled with hot water that reaches about one inch in height.
- Bake the mini flans for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Once ready, allow to cool before refrigerating for at least two hours to achieve the perfect chilled consistency.
Notes
- To ensure the flans have a smooth texture, make sure all the ingredients are at room temperature before mixing.
- For best results, use full-fat evaporated milk and cream cheese.
- If you don’t have ramekins, you can also use small oven-proof bowls or muffin tins.
- When adding the hot water to the deep pan, be careful not to splash any water into the flans.
- For a stronger coconut flavor, you can also use coconut extract or cream of coconut in place of vanilla.
