caramel flan

Caramel flan made in ramekins right in the slow cooker.

Slow Cooker Flan

can sweetened condensed milk

milk

eggs

vanilla extract

Tbsp. Caramel Sauce

Whipped Cream

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.

Melty chunks of cinnamon apples meet salted caramel and a creamy vanilla custard in this plant-based, gluten-free dessert! Just 8-ingredient, easy, and delicious!

Apple Caramel Flan (Vegan / Gluten-Free)

white sugar

water

salt

butter

apples

cinnamon

almond milk

maple syrup

tbsp sugar

cornstarch

tsp vanilla extract

Place an 8x4-inch loaf pan on a trivet or cutting board. We will transfer very hot caramel into the loaf, so make sure it&#39;s not placed directly on your kitchen counter.

Add the sugar, water, and salt to a medium saucepan. Heat over medium heat for 3-5 minutes. The sugar will melt and start to bubble, do not stir. Keep heating until it gets a golden brown color. At this point, you can stir using a wooden spatula. Once you get a nice caramel color, immediately remove it from the heat and pour it into the loaf pan. Tilt the pan to spread the caramel evenly in the bottom.

Set aside and let cool for at least 10 minutes. The caramel will harden. In the meantime, prepare the apples and custard.

Salted Caramel

Heat the butter in a large non-stick skillet over medium heat. Once melted, add the diced apples and sauté for 5-7 minutes, or until tender. Do not overcook, you don&#39;t want to turn the apples into a purée. Once tender, remove from heat.

Apples

Preheat oven to 350°F (175°C).

Add the almond milk, maple syrup, sugar, cornstarch, and vanilla extract to a medium-size saucepan. Whisk to dissolve the cornstarch.

Heat over medium, whisking constantly until it thickens, about 5 minutes. The custard will become very thick, that is normal. Remove from heat and stir in the sautéed apples. Be gentle when stirring. You don&#39;t want to mash the apples.

Transfer the custard and apples to the prepared loaf, on top of the caramel. Use a spatula to smooth the top. Cover the loaf pan with foil and place in a deep baking dish. Add about 2 cups of water to the baking dish to make a bain-marie (water bath). The loaf pan should not be fully immersed, just about 1-inch deep.

Bake for 40 minutes. Remove from the oven and let cool completely before transferring to the refrigerator. Chill for at least 4 hours before serving.

To serve, cover the loaf pan with a plate and flip it so the flan is upside down. The caramel syrup will coat the flan.

This apple caramel flan will keep for up to 3 days in the refrigerator. After that it tends to lose its creaminess.

Vanilla Custard

Flan is an amazing dessert. Vegan will be a new taste. Thank you for sharing.

Adoro doces com maça e logo este maravilhoso flan me agrada.
Já guardei a receita para fazer no fim de semana
Adoro suas receitas.

Classic Caramel Flan

Cup (200 grams) Sugar

¼ Cup (59 grams) Water ((59 g))

½ Cup (354 grams) Half and Half

Large Eggs

Oz (397 grams) Can Sweetened Condensed Milk

Teaspoons Vanilla Extract

Salt

Preheat the oven to 300°F (150°C). Mist an 8-inch (20 cm) round cake pan with cooking spray.

In a medium saucepan, combine the sugar and ¼ cup (59 g) water and set over low heat. Increase the heat to medium and cook, occasionally swirling the pan to distribute the caramelized sugar—do not stir or the sugar will seize and crystalize—until the mixture is amber in color, 8 to 12 minutes. As soon as all the sugar has turned an amber color, quickly and carefully pour the caramel into the prepared cake pan. Let this cool for 5 minutes.

Make The Caramel

In a blender, combine the half-and-half, eggs, condensed milk, vanilla, and salt and blend until smooth, 20 to 30 seconds.

Place the cake pan in a larger shallow metal baking dish like a roasting pan. Pour the flan into the cake pan and cover the cake pan tightly with foil. Fill the larger baking dish with warm or hot water to come halfway up the side of the cake pan.

Bake until the outer rim of the custard is firm but the center still has some jiggle to it, 1 hour 15 minutes to 1 hour 30 minutes. Remove the cake pan from the water bath, then remove the foil completely and let cool at room temperature for about 1 hour. Place the foil back onto the cake pan and refrigerate until completely cool and set, at least 4 hours.

Make The Flan

I made this for the first time and it came out perfect.  So very delicious.  I couldn't believe how perfect it was for making it for the very first time. Everyone loved it! Thank you for the easy to follow directions and a great recipe. Wish I could share a picture 😀

Excellent!….. one less egg as other recipes called for eliminated  the “eggy” taste I don’t really like and I also added Heaping teaspoon  of good coconut rum with a teaspoon of vanilla

I just can’t get the care mel down correctly but it was delicious….

Thank you!

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