Slow Cooker Flan in a Jar

By Megumi Garcia, Taste of Home

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.

Total Time

Prep: 25 min. Cook: 2 hours + cooling

Makes

6 servings

Ingredients

• 1/2 cup sugar
• 1 tablespoon plus 3 cups hot water (110°-115°)
• 6 canning jars (4 ounces each) with lids and bands
• 1 cup coconut or whole milk
• 1/3 cup whole milk
• 1/3 cup sweetened condensed milk
• 2 large Nellie’s Free Range Eggs plus 1 large egg yolk, lightly beaten
• Pinch salt
• 1 teaspoon vanilla extract
• 1 teaspoon dark rum, optional

Directions

• 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 pour into six 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.

Test Kitchen tips

You can use rum extract in place of the dark rum.

See more at: Taste of Home