Ingredients
1/2 cup granulated sugar (for caramel)
1 (14 oz) can sweetened condensed milk
1/2 cup whole milk
2 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
Instructions
- Preheat oven to 325°F (160°C). Grease a muffin tin thoroughly.
- In a saucepan over medium heat, melt granulated sugar by swirling (no stirring) until golden caramel forms.
- Quickly pour caramel into each muffin cup to coat the bottom.
- Whisk together eggs, sweetened condensed milk, whole milk, vanilla extract, and salt until smooth.
- Pour custard mixture into each muffin cup over the caramel, filling nearly to the top.
- Place muffin tin inside a larger baking dish and add hot water until it reaches halfway up the sides of the muffin tin.
- Bake for 45–50 minutes, or until centers are set but slightly jiggly.
- Cool in water bath, then refrigerate for at least 2 hours or overnight.
- To serve, run a thin knife around each muffin’s edge and invert onto a plate so the caramel flows over.
Notes
- Chill overnight for the best texture and clean unmolding.
- Add cinnamon or citrus zest to the custard for extra flavor.
- Low-fat milk can be used, but results in a lighter texture.
- If caramel hardens quickly, don’t worry — it will remelt during baking.
- These are best served cold, but can be lightly warmed if preferred.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 25g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 70mg
