Alma Obregón's creme caramel cupcakes

(68 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

  • Makes: 6

  • Prep time:

    plus setting time
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

goodtoknow user Alma Obregón came up with this inventive cupcake recipe. She says: 'I used mini creme caramel moulds. I think they're used for another dessert, but as soon as I saw them I couldn't resist trying!'


Creme caramel:
  • 2 glasses of milk (around 450ml)
  • 3 eggs
  • 4 tbsp sugar
  • 1 cinnamon stick
  • caramel syrup
  • mini creme caramel moulds


  • 150g butter
  • 150g flour
  • 3/4 tsp Baking powder
  • 150g Sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon powder
  • 3 eggs

Alma says: 'I leave the creme caramels overnight, just to be safe!!!'


Mini creme caramels:
  1. Put the milk, sugar and cinnamon stick in a saucepan and bring it to boil. As soon as it starts to boil, take it off the heat and leave it to infuse until it's cool. Beat the eggs and add them to the mixture.
  2. In the meantime, pour the caramel syrup into the mini moulds (just the amount needed to cover them with a thin layer of caramel).
  3. Then, add the mixture on top using a strainer. Leave them to cool as long as they need to set.


  1. Heat oven to 180C. Beat butter with sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and cinnamon powder. Add the flour and baking powder.
  2. Divide the mixture between cases and bake for around 20 mins. Leave to cool. Put a mini flan on top of each cupcake.

Your rating

Average rating

  • 4
(68 ratings)

Your comments

comments powered by Disqus

FREE Newsletter