Slow Cooker Caramel Flan Recipe2022-10-29
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 2:10 h
- Ready In: 2:20 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.2 g
Trans Fat3.9 g
Unsaturated Fat0.9 g
Slow cooker caramel flan recipe. This caramel flan recipe is a delicious, decadent, and easy-to-make dessert for weeknight dinners.
The Best Caramel Flan Recipe for an Enjoyable Breakfast or Dinner Party
Flan is a rich and creamy custard dessert that is usually made with eggs, sugar, cornstarch, milk, and vanilla.
There are many variations of the flan recipe. The most popular one is the caramel flan. This type of flan uses a caramel sauce to create a sweet and delicious custard dessert.
In order to make this delicious dish at home you will need eggs, sugar, milk, heavy cream or whole milk (or evaporated), vanilla extract (or other flavorings), butter or margarine for greasing the dish (optional), water for boiling the eggs
This is an easy-to-follow recipe for a delicious caramel flan that will be enjoyed by all your guests.
Why You Should Serve Slow Cooker Caramel Flan Recipe for Your Next Holiday Dinner
It’s hard to beat the simplicity of this slow cooker caramel flan recipe. This dessert is so easy to make and tastes as if it came from a restaurant. It’s perfect for your next holiday dinner!
An Elegant and Savory Flan Recipe Prepared in a Slow Cooker with Just a Few Ingredients
Flan is a traditional Spanish and Latin American dessert recipe that is often prepared with eggs, sugar, and milk. The slow cooker is an excellent way to prepare this dessert because it allows the custard to cook slowly without the risk of burning.
– 2½ cups whole milk
– 2/3 cup sugar
– 3 eggs lightly beaten
– 2 teaspoons vanilla extract
Slow Cooker Caramel Flan Recipe
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- 2/3 cup sugar, divided
- 2½ cups whole milk
- 3 eggs, lightly beaten
- 2 teaspoons vanilla extract
Melt 1/3 cup sugar in a small nonstick skillet over medium heat, stirring occasionally, until it turns golden. Quickly pour the syrup into the bottom of a 1-quart (1 L) souffle dish. Tilt the bottom to spread the caramel. Set it aside and allow it to cool.
In the same skillet, heat the milk and the remaining 1/3 cup of sugar until steaming and beginning to bubble at the edges. Whisk the milk mixture into eggs and vanilla. Pour into the souffle dish over caramel.
Place the souffle dish on a rack in a 6-quart (6 L0 slow cooker. Add 1-inch (2.5 cm) of hot water to the slow cooker.
Cover the pot and cook on a low-heat setting for 1½-2 hours, or until the custard is set and a sharp knife inserted halfway in the center comes out clean.
Turn off the cooker and open the lid. Remove the souffle dish and transfer it to a wire rack. Cool, then refrigerate for at least 8 hours or overnight. To unmold, just loosen the edge of the custard with a sharp knife. Place a rimmed serving dish over the souffle dish and invert. Enjoy!