• 1 - 1/2 c. sugar, divided
  • 1 tsp. of lemon juice
  • 6 large eggs
  • 14 oz. sweetened condensed milk, canned
  • 3-1/4 c. milk
  • 1 tsp. vanilla

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Slow Cooker “Mexican Custard” Flan is one of the delicious desserts that you can serve with not only a mexican meal but anytime, as it is so GOOD!

  1. Warm a pan over medium heat, and pour in 1 cup of the sugar.
  2. Constantly stir sugar until is browns and becomes caramelized, if you have 1 tsp. of lemon juice pour it over the sugar to stop it from browning.
  3. Quickly pour caramel in a large baking dish or Ramekins that fit in your slow cooker, tilting it to swirl the caramel around the sides.
  4. In a mixer or with a whisk, blend the eggs together.
  5. Mix in the milk, then slowly mix in the 1/2 c. sugar, and the vanilla.
  6. Blend smooth after each ingredient is added.
  7. Pour custard into the baking dish or Ramekins that you place in the Slow Cooker.
  8. Cover. Cook on High for 3 1/2 to 4 hours.
  9. Check with a knife just to the side of the center. If knife comes out clean, it’s ready.
  10. Remove and let cool.
  11. Refrigerator for at least 1 hour.
  12. Scoop into serving dishes, and ladle the caramel sauce over the custard.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Flan


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