A sweet and creamy dessert that is easy to make in your slow cooker makes for a perfect dessert that looks more complicated than it really is! Feel free to top your caramel flans with whipped cream, berries or slivered almonds if you want!
Prep Time30 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs30 minutesmins
Course: Desserts
Cuisine: Mexican
Keyword: 10 Ingredients Or Less, 5 Ingredients Or Less, Caramel, Easy Crock-Pot Recipes, Easy Recipes
In a small sauce pan combine the 1 cup sugar and 1/4 teaspoon salt and cook over medium high heat while stirring constantly until the sugar melts and turns a medium brown caramel color.
Divide the caramel between 4 heat proof 4 oz. ramekins or cups and CAREFULLY swirl the hot caramel around the sides about 3/4 of the way up. Set aside.
Custard
In a large mixing bowl whisk the eggs until light lemon yellow color.
Add the sweetened condensed milk, whole milk, vanilla extract and 1/2 teaspoon salt to the egg mixture and whisk everything together until well combined.
Pour custard mixture into caramel coated ramekins or cups and carefully place in the bottom of your slow cooker.
Carefully pour hot water into the slow cooker to create a water bath. The water should come up about 3/4 of the way up the sides of the ramekins. Being careful not to get any of the water in your custards.
Place a couple of paper towels or a clean kitchen towel over the top of the slow cooker and cover it with the lid.
Cook on HIGH for 3 to 4 hours.
Turn slow cooker off and let the flans cool for 1 hour in the turned off crock-pot.
To unmold your flans run a butter knife around the sides of the ramekins or cups. Place a small dessert plate over the top and carefully flip the ramekins over onto the plate.