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.
Caramel Flan
Ingredients
- 2 tbsp caramel sauce
- 1 (14 oz) can sweetened condensed milk
- 14 ounces whole or 2% milk
- 3 large eggs
- 1 tsp vanilla
- ¾ tsp salt
Directions
1) Evenly coat the bottom of a Suvie pan with the caramel sauce. In a large bowl, beat together sweetened condensed milk, whole milk, eggs, vanilla, and salt until well combined.
2) Gently pour mixture over caramel sauce.
3) Insert pan into the bottom zone of Suvie, input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 3 hours
4) After cooking, refrigerate flan until completely set, about 2 hours to overnight.
5) To serve, loosen edges of flan with a knife, then invert onto a serving 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.
