• 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 that fits 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 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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