Flan, also known as crème caramel, is a milk-based dessert with a thin layer of caramel on top. It’s creamy, lush and with only 6 ingredients and two steps, a breeze to put together. This dessert is essentially crème brûlée without the blow torch. This is a great option for those that are gluten-free or just need a rich custard in their life. This dish works perfectly in Suvie as you don’t need to prepare a bain-marie as you would for baking in a traditional oven. The result is silky smooth, caramelly goodness that you won’t be able to resist.
Slow Cook: Flan
- 2 tbsp caramel Sauce
- 14 ounce can sweetened condensed milk
- 14 ounces 2% or whole milk (measured in above can)
- 3 eggs
- 1 tsp vanilla
- ¾ tsp salt
Evenly coat the bottom of a Suvie pan with the caramel sauce.
Beat together sweetened condensed milk, whole milk, eggs, vanilla, and salt until well combined.
Pour mixture over caramel sauce.
Insert pan into your Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 3 hours
After the cook, refrigerate flan until completely set, about 2 hours to overnight.
To serve, loosen edges of flan with a knife, then place a large plate face down over the flan and flip flan onto plate. Pour any excess caramel over the flan.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zone of Suvie, fill reservoir, and set to Slow Cook on Low for 3 hours.