• 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 a delicious dessert you can serve with your favorite Mexican meal or anytime! It’s smooth and velvety texture is just delicious.

  1. Warm a pan over medium heat, and pour in 1 cup of sugar.
  2. Constantly stir sugar until it browns and becomes caramelized.
  3. Once desired color is reached, pour lemon juice over the sugar to stop it from browning.
  4. Quickly pour caramel into ramekins that will fit in your slow cooker. (tilt to swirl the caramel around the sides.)
  5. Whisk eggs in a bowl.
  6. Add in the milk, then slowly mix in the 1/2 c. sugar, and the vanilla. (Blend well after each ingredient is added.)
  7. Pour custard into the ramekins (over top caramel) that you placed 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, the flan is ready.
  10. Remove and let cool for a few minutes then refrigerate for at least 1 hour.
  11. Using a knife, cut around the edges of each ramekin and turn upside down on a plate (to remove custard.)
  12. Spoon any additional caramel sauce from ramekin over the custard and serve.

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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