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Mini Caramel Custard Cakes

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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.

Ingredients

Scale
  • 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

Instructions

  1. Make the caramel: In a small saucepan over medium heat, combine sugar and water. Let it melt and simmer until it turns golden amber. Remove from heat and spoon a small amount into the bottom of each cavity of a greased mini muffin tin. Set aside to cool.
  2. Prepare the batter: In a bowl, whisk together condensed milk, whole milk, melted butter, egg, and vanilla extract until smooth.
  3. Sift in the flour and salt, and stir until just combined.
  4. Pour batter over the set caramel in the muffin tin, filling each cavity about 3/4 full.
  5. Bake at 350°F (175°C) for 18–20 minutes or until the edges are golden and a toothpick comes out clean.
  6. Let cool in the pan for 10 minutes before gently loosening and inverting onto a plate.
  7. Serve warm or chilled, with extra caramel drizzle if desired.

Notes

  • For easy release, grease the muffin tin well or use silicone molds.
  • Do not overmix the batter to maintain a tender texture.
  • Chill for 30 minutes before serving for a firmer custard consistency.
  • Top with whipped cream or berries for an elegant touch.

Nutrition

Keywords: mini caramel cakes, custard bites, sweetened condensed milk dessert, two-bite treats, golden baked custard, caramel glaze cakes, gooey dessert, French-inspired mini cake

Find it online: https://foodiecara.com/mini-caramel-custard-cakes/