Mini Elote Flan Cupcakes

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Mini Elote Flan Cupcakes

🛒 Ingredients

  • 1 can (397g) Sweetened Condensed Milk

  • 1 can (354ml) Evaporated Milk

  • 1 cup Sweet corn kernels (fresh or canned/drained) 🌽

  • 4 Large Eggs 🥚

  • 1 tsp Vanilla extract

  • 1/2 tsp Ground cinnamon

  • For the Caramel Topping: 1/2 cup Sugar (melted) or Cajeta/Caramel sauce 🍯

👩‍🍳 Step-by-Step Instructions

  1. Prep the Caramel 🍯 Preheat your oven to 175°C. ➡️ Place a spoonful of melted sugar or caramel sauce into the bottom of each cupcake liner.

  2. Blend the Base 🌪️ In a blender, combine the sweetened condensed milk, evaporated milk, eggs, vanilla, and cinnamon. ➡️ Add the sweet corn kernels and blend until the mixture is very smooth.

  3. Strain for Silkiness 🥣 For the smoothest texture, pour the blended mixture through a fine-mesh strainer into a pitcher. ➡️ This removes any bits of corn skin, leaving you with a velvet-like custard.

  4. Fill the Liners 🧁 Pour the flan mixture into the prepared cupcake liners, filling them nearly to the top. ➡️

  5. The Water Bath (Bain-Marie) 🌊 Place the cupcake tin inside a larger baking pan. ➡️ Fill the larger pan with hot water until it reaches halfway up the sides of the cupcake tin. This ensures the flan cooks evenly without curdling.

  6. Bake and Cool ⏲️ Bake for 25–30 minutes until the centers are set but still have a slight jiggle. ➡️ Remove from the water bath and let them cool to room temperature.

  7. Chill to Set ❄️ Refrigerate for at least 3–4 hours (or overnight) before serving. This allows the flavors to develop and the texture to firm up.

❓ Common Questions (Q&A)

Q: Can I make these without the corn? A: Yes, you can omit it for a classic mini flan, but the elote flavor is what makes these special! 🌽➡️🍮

Q: How do I get them out of the liners? A: If you want to “unmold” them, it is best to use silicone liners. ➡️ If using paper, you can simply enjoy them straight from the cup with a small spoon!

Q: Why did my flans get bubbles on the inside? A: This usually means the oven was too hot or the water bath dried out. ➡️ Always make sure there is enough water in the pan to keep the temperature steady. 🌡️

Q: Can I use frozen corn? A: Absolutely! ➡️ Just make sure to thaw and pat the corn dry before blending so you don’t add extra water to the mix.

✨ Quick Tips

  • Corn Texture: If you like a little texture, don’t strain the mixture! The tiny bits of corn add a nice “sweet corn cake” feel. 🌽✨

  • Garnish: Top each cupcake with a tiny sprinkle of cinnamon or a single corn kernel for a beautiful presentation! ➡️🎨

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