Are you looking for a unique and delicious dessert to impress your friends and family? Look no further than Mexican Flan Cookies. These cookies combine the rich and creamy flavors of traditional flan with the convenience of a handheld treat. In this comprehensive guide, we will walk you through the step-by-step process of making these decadent cookies that are sure to become a new favorite in your baking repertoire. From the ingredients you will need to helpful tips for success, we’ve got you covered. Let’s get started!
Ingredients:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Flan Filling:
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
For the Caramel Topping:
- 1 cup granulated sugar
- 1/4 cup water
Instructions:
- Prepare the Caramel Topping:
- In a small saucepan, combine the granulated sugar and water over medium heat.
- Stir constantly until the sugar dissolves.
- Allow the mixture to simmer without stirring until it turns a deep amber color, about 10-12 minutes.
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Pour the caramel into the bottoms of a 12-cup muffin tin and set aside to cool.
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Make the Flan Filling:
- In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract.
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Blend until smooth and set aside.
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Prepare the Cookie Dough:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
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Assemble the Cookies:
- Preheat the oven to 350°F (175°C).
- Press a portion of the cookie dough into each muffin cup on top of the cooled caramel, creating a small well in the center.
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Gently pour the flan filling into each cookie cup, being careful not to overfill.
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Bake and Serve:
- Bake the cookies for 25-30 minutes, or until the edges are golden brown and the flan is set.
- Allow the cookies to cool in the muffin tin for 10 minutes before carefully inverting them onto a serving platter.
- Serve the cookies warm or chilled, drizzled with any remaining caramel from the muffin tin.
Tips for Success:
- Room Temperature Ingredients: Ensure that your butter, eggs, and milk are at room temperature before you begin baking to ensure a smooth and well-incorporated batter.
- Proper Mixing: Be careful not to overmix the cookie dough or flan filling to avoid a tough texture.
- Caramel Handling: Work quickly but carefully when pouring the caramel into the muffin tin, as it can harden fast.
- Storage: Store any leftover cookies in an airtight container in the refrigerator for up to 3 days. Serve chilled or bring to room temperature before enjoying.
- Customization: Feel free to add a hint of cinnamon or nutmeg to the cookie dough for a Mexican-inspired twist on the flavors.
FAQs (Frequently Asked Questions):
Q: Can I use store-bought caramel sauce instead of making my own caramel topping?
A: Yes, you can substitute store-bought caramel sauce to save time, but making your own caramel adds a rich, homemade flavor to the cookies.
Q: Can I make these cookies ahead of time?
A: Yes, you can prepare the cookie dough and flan filling ahead of time and assemble and bake the cookies when ready to serve.
Q: Why do the cookies need to cool in the muffin tin before being inverted?
A: Allowing the cookies to cool slightly helps the caramel topping to set and prevents it from spilling out when you invert the cookies.
Q: Can I use a different type of milk for the flan filling?
A: While the combination of sweetened condensed milk and evaporated milk gives the flan its rich and creamy texture, you can experiment with different types of milk for a variation in flavor.
Q: How can I prevent the cookies from sticking to the muffin tin?
A: Make sure to grease the muffin tin well before adding the caramel and cookie dough, or use parchment paper liners for easy removal.
Q: Are these cookies suitable for individuals with lactose intolerance?
A: Unfortunately, these cookies contain dairy milk products in both the flan filling and cookie dough, so they may not be suitable for those with lactose intolerance.
Q: Can I freeze these cookies for later?
A: While these cookies are best enjoyed fresh, you can freeze them (without the caramel topping) in an airtight container for up to 1 month. Thaw in the refrigerator before serving.
Q: Can I double the recipe to make more cookies?
A: Yes, you can easily double or triple the recipe to make a larger batch of these delicious Mexican Flan Cookies for a crowd.
Q: Are there any egg substitutes I can use in this recipe?
A: You can try using a commercial egg replacer or a mixture of water, oil, and baking powder as a substitute for eggs in this recipe.
Q: How should I store any leftover caramel sauce?
A: Store leftover caramel sauce in a sealed container in the refrigerator for up to 2 weeks. Reheat gently before serving.
These Mexican Flan Cookies are a delightful fusion of two beloved desserts, perfect for any occasion. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is a great way to elevate your baking skills and treat yourself to a taste of Mexico. Enjoy the creamy flan filling, buttery cookie dough, and rich caramel topping all in one delicious bite. Indulge in the sweet flavors and cultural richness of Mexican cuisine with these decadent cookies!
