What is a common mistake when making Mini Caramel Flan Cups?

One of the most frequent errors in making Mini Caramel Flan Cups is not properly cooking the caramel. Overheating the sugar can cause it to become bitter, while undercooking results in a pale, weak caramel flavor. Another mistake is baking the flan at too high a temperature or for too long, which can cause the custard to curdle or develop bubbles. To avoid this, use a water bath (bain-marie) to ensure gentle, even cooking and remove the flan from the oven as soon as the center is just set but still slightly jiggly. Following precise timing and temperature controls is key to smooth, creamy Mini Caramel Flan Cups.

Do they sell Mini Caramel Flan Cups at Target?

Target and many large grocery stores do offer flan desserts, including some Mini Caramel Flan Cups, often in the refrigerated or frozen sections. However, these mass-produced versions typically contain preservatives and stabilizers, which can affect texture and flavor. For a truly authentic and fresh experience, it’s best to visit Latin specialty stores or local bakeries. Alternatively, making Mini Caramel Flan Cups at home allows you to control ingredients and ensures a richer, smoother custard with perfectly balanced caramel.

What ethnicity invented flan?

Flan has European roots, originally invented by the Romans, who had a taste for custard-like dishes made from eggs and milk. The modern flan as we know it developed in Spain and France, where it became a classic dessert. It was then introduced to Latin America by Spanish colonists, where it evolved into regional favorites like Mini Caramel Flan Cups. So while the dessert is broadly Mediterranean in origin, its current global popularity spans Hispanic and Latin American cultures, each adding their unique flavors and traditions.

Mini Caramel Flan Cups : 5 Simple Steps to Irresistible Dessert

Ingredients

Scale

1 cup granulated sugar (for caramel)
4 large eggs
2 cups whole milk
1 cup heavy cream
3/4 cup granulated sugar (for custard)
1 tsp vanilla extract

Instructions

Preheat the oven to 325°F (160°C).
In a saucepan, heat 1 cup sugar over medium heat, stirring until it melts into golden caramel. Pour caramel into ramekins evenly and set aside.
In a mixing bowl, whisk eggs, 3/4 cup sugar, milk, cream, and vanilla until smooth.
Pour custard mixture over caramel in ramekins.
Place ramekins in a baking dish, add hot water halfway up the sides (bain-marie).
Bake for 40-45 minutes or until custard is set but still slightly jiggly in the center.
Remove ramekins, cool to room temperature, then refrigerate for at least 2 hours.
To serve, run a knife around edges, invert flan onto plates, and enjoy.

Notes

Use a gentle hand when melting sugar to avoid burning caramel.
Water bath baking ensures even cooking and creamy texture.
Refrigerate flan overnight for best flavor and consistency.

Author: Hailee Nova
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 30g
Sodium: 500mg
Fat: 6 g
Saturated Fat: 3g
Unsaturated Fat: 5 g
Trans Fat: 3g
Carbohydrates: 28 g
Fiber: 0
Protein: 4g
Cholesterol: 110 mg

Keywords: Mini Caramel Flan Cups, caramel flan recipe, creamy custard dessert