With its smooth, creamy texture and sophisticated flavor, this flan is right for any occasion. Canned sweetened condensed milk and evaporated milk are convenient to have in the pantry so that you can put this flan together anytime.
Serves 8 •1 cup sugar •¼ cup water •1 12-ounce can evaporated milk •1 14-ounce can sweetened condensed milk •2 large eggs, plus 2 large egg yolks •2 tablespoons instant espresso powder dissolved in 1 table- spoon hot water
Place a rack in a large slow cooker. In a small saucepan, combine the sugar and water. Cook over medi- um heat, swirling the pan occasionally, until the sugar is dissolved, about 5 minutes. Simmer the mixture without stirring until it begins to turn brown around the edges, about 10 minutes. Gently swirl the pan until the syrup is evenly caramelized. Protecting your hand with an oven mitt, pour the hot syrup into a 6-cup soufflé dish, turning the dish to coat the bottom evenly. Let cool until the caramel is just set. In a medium bowl, whisk together the evaporated milk and con- densed milk. Beat in the eggs, yolks, and espresso until blended. Pour the mixture into the soufflé dish.Place the dish on the rack in the slow cooker. Pour hot water to a depth of 1 inch around the soufflé dish. Cover and cook on high for 2 to 2½ hours, until a knife inserted near the center comes out clean. Protecting your hands with oven mitts, carefully remove the dish from the slow cooker. Let cool slightly, then cover and refrigerate until chilled, several hours or overnight. Run a knife around the inside of the dish. Invert a serving plate on top of the dish and quickly invert the two. Carefully remove the dish, allowing the caramel to drizzle over the cream. Cut into wedges and serve.
The Mediterranean Slow Cooker
By Alan Richardson and Michele Scicolone