SLOW COOKER FLAN
Caramel flan made in ramekins right in the slow cooker.
Provided by Sarah Olson
Categories Dessert
Time 2h
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the sweetened condensed milk, the regular milk, vanilla, and eggs with a whisk until smooth. Keep whisking until you can not feel the heaviness of the sweetened condensed milk on the bottom of the bowl.
- Add 2 tablespoons of the Caramel Sauce to each ramekin, swirl around with a back of a spoon, to coat all sides.
- Add the milk mixture to the ramekins, I only filled them up to the inner lip, so it would be easier to remove later. Depending on the size of your ramekins you may have extra flan mixture.
- Add the ramekins to the slow cooker. Depending on the size of your ramekins, you will have to stack (balance) these carefully. I usually do 4 at the bottom then stack the remaining two on top.
- VERY IMPORTANT! Add about an inch of water to the slow cooker around the bottom layer of ramekins.
- Cover, and cook on HIGH for 1 hour and 45 minutes, this is when I check on the flans. The flans are ready when they begin to puff slightly on the edges. The center will be jiggly but not liquidy.
- Remove the flans carefully with a pot holder . Put the flans of a wire rack to cool in the fridge for 3 or more hours.
- After the flans have chilled completley, take a knife and swirl around the edge of the ramekin, and flip over on a serving plate.
- Top each serving of flan with whipped cream. The spray can of whipped cream is actually really good on these, this is what restaurants do. Do this right before serving for this type of whipped cream melts within a few minutes.
Nutrition Facts : Calories 376 kcal, Carbohydrate 65 g, Protein 11 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 109 mg, Sodium 283 mg, Fiber 1 g, Sugar 39 g, UnsaturatedFat 4 g, ServingSize 1 serving
PRESSURE-COOKER FLAN IN A JAR
Spoil yourself or the people you love with these delightful portable custards-a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. -Megumi Garcia, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in hot water. Quickly pour into 6 hot 4-ounce jars., In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet, offset-stacking as needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Cool jars 30 minutes at room temperature. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.
Nutrition Facts : Calories 223 calories, Fat 10g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
SLOW-COOKER FLAN IN A JAR
Spoil yourself or the people you love with these delightful portable custards. They're a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in 1 tablespoon hot water. Quickly ladle hot mixture into 6 hot 4-ounce jars., In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight., Add remaining hot water to a 6-qt. slow cooker; place jars in slow cooker. Cook, covered, on high 2 hours or until centers are set. Cool 10 minutes on a wire rack. Remove jars to a 13x9-in. baking pan filled halfway with ice water; cool 10 minutes. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.
Nutrition Facts : Calories 224 calories, Fat 10g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
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