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.
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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Notes
I use prepared graham cracker crumbs which are very fine. You can also use the crackers and crush them yourself.
Sturdier, thicker cupcake liners are best used here. You can also choose to make this recipe in ramekins, a traditional leche flan llanera, an 8x8 inch baking pan or even a 9-inch pie dish.
Blooming gelatine means the gelatine absorbs the liquid, the granules become larger, the mixture looks like it’s foaming/hardening. This takes 3-5 minutes.
A low simmer means few, tiny bubbles are beginning to rise to the surface and you see little wisps of steam coming from the pan.
For that traditional leche flan taste, you can drizzle sugar syrup or caramel on top of the cupcakes before serving. You can make this by dissolving granulated sugar over low/medium heat.