Short Description

These bite-sized caramel custard cakes are rich, gooey, and melt-in-your-mouth soft with a golden exterior and luscious, silky center. Topped with a glossy caramel glaze, they’re the perfect two-bite dessert for any sweet craving.

Why You’ll Love This Recipe

Mini caramel custard cakes offer everything you want in a dessert—deep caramel flavor, tender texture, and a creamy, custard-like center. They’re baked in a mini muffin tin, making them ideal for entertaining, portion control, or serving on a dessert tray. The condensed milk adds richness, and the caramel topping gives them a beautifully glossy, elegant finish. Best of all, they’re quick to prepare and even better the next day.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1/2 cup granulated sugar (for caramel)
• 2 tablespoons water
• 1/2 cup sweetened condensed milk
• 1/4 cup whole milk
• 2 tablespoons unsalted butter, melted
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/3 cup all-purpose flour
• Pinch of salt

Directions

1. Make the caramel: In a small saucepan, combine sugar and water. Heat over medium heat without stirring until the sugar melts and turns a deep golden amber. Remove from heat immediately.
2. Carefully spoon a small amount of the caramel into the bottom of each cavity of a greased mini muffin tin. Set aside to allow the caramel to set.
3. Prepare the batter: In a mixing bowl, whisk together the condensed milk, whole milk, melted butter, egg, and vanilla extract until smooth.
4. Sift in the flour and salt, and stir gently until just combined. Do not overmix.
5. Pour the batter over the set caramel in each muffin cavity, filling about 3/4 full.
6. Bake at 350°F (175°C) for 18–20 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pan for about 10 minutes, then gently loosen the edges with a knife and invert onto a plate while still slightly warm.
8. Serve warm or chilled. Drizzle with additional caramel if desired.

Servings and Timing

Servings: 10 mini cakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 185 kcal

Variations

• Coconut Twist: Add 2 tablespoons of desiccated coconut to the batter for added texture and flavor.
• Spiced Version: Add a pinch of cinnamon or nutmeg to the batter for a warm, autumnal touch.
• Chocolate Drizzle: Finish with a light drizzle of melted dark chocolate for added richness.
• Citrus Note: Add 1/2 teaspoon of orange or lemon zest to the batter for brightness.
• Coffee Caramel: Infuse the caramel with a splash of espresso for a mocha-inspired version.

Storage/Reheating

Storage: Store cooled mini cakes in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm briefly in the microwave (10–15 seconds) to soften the caramel and restore the gooey center.
Freezing: Not recommended, as the caramel and custard textures may be affected after thawing.

FAQs

Can I use a regular muffin tin instead of a mini one?

Yes, but you’ll need to increase the baking time by 5–8 minutes. Check for doneness with a toothpick.

How do I prevent the caramel from hardening too much?

Remove the caramel from heat as soon as it reaches an amber color, and pour it quickly into the muffin tin to prevent overcooking.

Can I make these ahead of time?

Yes, they store well and taste even better after a few hours of chilling. Just reheat slightly before serving if desired.

What can I use instead of sweetened condensed milk?

This recipe is designed for condensed milk for richness and texture. A combination of cream and sugar might work, but results will vary.

Is the caramel layer supposed to harden?

The caramel should set but remain sticky and soft once baked with the custard. It should not be hard or brittle.

Can I use silicone molds?

Yes, silicone molds make it easier to release the cakes, though a metal pan gives a crisper edge.

How do I invert the cakes without breaking them?

Let them cool for 10 minutes, then gently loosen the sides with a thin knife and flip them onto a plate while still slightly warm.

Can I double the recipe?

Yes, simply double the ingredients and use two mini muffin trays or bake in batches.

Can I make these without eggs?

Eggs are essential for structure in this recipe. An egg replacement may work, but the texture will likely differ.

Are these similar to flan or crème caramel?

They have a custard-like center and caramel topping, similar in flavor, but are firmer and cake-like in structure.

Conclusion

Mini caramel custard cakes are a delightful, fuss-free dessert that delivers elegance and comfort in every bite. With their buttery golden crust, soft custard-like interior, and glossy caramel topping, they’re perfect for serving at parties, family gatherings, or just as a sweet treat to end your day. Easy to make and even easier to love, these little cakes will quickly become a favorite in your dessert collection.

Print