FLAN CUPCAKES RECIPE

 Flan cupcakes are smooth, rich and creamy, and so easy to make.  It’s the perfect recipe if you’re looking for a delicious, make-ahead, no-bake dessert for your celebrations. Let me show you how!

(Looking for a no-fail leche flan recipe? Try this always smooth and creamy Filipino leche flan. And this leche flan cake never fails to impress!)

Ingredients

Graham Cracker Crust

▢1 cup graham cracker crumbs see note

▢2 tbsp granulated sugar

▢¼ cup unsalted butter melted

▢pinch salt

Flan Custard Filling

▢1 envelope unflavored gelatine

▢½ cup cold water

▢6 pieces egg yolks from large eggs

▢1 10-oz can condensed milk

▢1 12-oz can evaporated milk

▢¼ tsp lime juice

▢pinch salt

▢2 tsp vanilla extract

Instructions

Line a cupcake pan with cupcake liners and set aside (see note).

To make the crust, combine graham cracker crumbs, granulated sugar, melted butter and a pinch salt. Stir until the mixture resembles wet sand.

Scoop a heaping tablespoon of crust into each cupcake liner and press firmly to the bottom. Set aside while you make your flan filling

Using a glass measuring cup or a microwave-safe bowl, sprinkle the gelatine over ½ cup of cold water and let stand until it blooms (see note).

In a saucepan, combine egg yolks, condensed milk, evaporated milk, lime juice and a pinch of salt. 

Take your gelatine and microwave on high for about 15 seconds or until the gelatine is fully dissolved. 

Stir and add to your egg yolk mixture.

Cook the mixture on medium heat, stirring often, just until you reach a low simmer (see note).

Add vanilla extract and stir to incorporate.

Remove from heat and strain into a bowl to remove lumps.

Pour the filling into each cupcake liner, filling the liner almost to the edge. Chill overnight. Best served cold (see note).

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