You can make Caramel Flan in the slow cooker. You just need small ramekins and a few ingredients.
This Flan turned out outstanding! I usually eat a dessert only once after making it, and my husband will eat the rest, but I somehow ate 4 out of the 5 flans this recipe makes! It was really that good.
If you have made flan before and made the caramel sauce from scratch, I think you’ll be pleased how easy this recipe is. I used a jarred Smucker’s Caramel Sauce, and it tasted really good, didn’t taste jarred in this recipe at all!
I bought the 6-ounce ramekins from World Market, I only filled them up to the inner lip, so the flan would come out easier. 5 ramekins worked just right for this recipe.
More easy slow cooker desserts:
- Slow Cooker Sea Salt Almond Clusters
- Slow Cooker Chocolate Cherry Dump Cake
- Slow Cooker Lemon Spoon Cake
- Slow Cooker Banana Nut Cake
Want to make more magic in your crockpot? Stay up to date and subscribe to my newsletter and follow along on Facebook, Instagram, Pinterest and YouTube.
Slow Cooker Caramel Flan
Equipment Needed:
- Slow Cooker- 6 quart or larger-oval
Ingredients:
- 14 oz. can sweetened condensed milk
- 14 oz. 2% or whole milk measured in above can
- 3 eggs
- 5 Tbsp. Caramel Sauce about half of 12.25 ounce jar of Smucker’s Caramel Topping
- Ramekins I used 5 six ounce ramekins from World Market, I only fill them up to the inner lip of the ramekin.
- Whipped Cream for serving
Instructions:
- In a medium bowl, mix the sweetened condensed milk, the regular milk, 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 a tablespoon 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.
- Add about a half inch of water to the slow cooker.
- Add the ramekins, I had to stack the fifth ramekin on top, and it worked just fine.
- Cover, and cook on HIGH for 2 hours, this is when I check on the flans. The flans are ready when they begin to puff slightly. Mine puffed at 2 hours 15 minutes.
- 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 cool completely, take a knife and swirl around the edge of the ramekin, and flip over on a little plate.
- Serve with a squirt of whipped cream. The spray can of whipped cream is actually really good on these, this is what restaurants do.
The whole family loves it! Easy, simple and looks “professional” lol. Thank You!
I love this recipe! I have made it several times and it is so perfect. I do have to stack the ramekins in my crockpot but it turns out perfect! Thank you for this recipe! My favorite next to creme brulee!
Ok mine is a 7 quart. I got the ramekins at World Market. 6 oz of liquid goes to that line below the lip. Hmmmmmm wonder why mine don’t fit? There is a smaller size at World Market that are 3 oz. Are you talking about the 3 oz ramekins for this recipe rather than the 6 oz?
Hi Karen, I went measured water in mine. 6-ounces of water goes all the way to the top on mine. I wonder if we have different ramekins?
Ok, that makes sense…..yours are the 3oz size! Thx Sarah for solving my question 🙂
I was very excited to see this recipe using the slow cooker because the recipe I usually make is from my Cuban friend & made in a pressure cooker. Ever since I burned my arm using a pressure cooker, I hate using it! So I’m making yourvrecipe now. I have a standard crockpot. I’m using the ramekins you suggested. I could only get 2 ramekins on the bottom & 3 on top. The 3 on top, are tilting a bit. What size crockpot are you using? Mine is the standard family size purchased at Walmart.
It’s a 6-quart. They all do vary in size though!