From “The New Mexico Slow Cooker Queen” article in the November 2017 issue.
Flan makes the quintessential flourish after either a Tex-Mex or a New Mex meal. This version supplements the silkiness of the flan with fragrant undertones of almond and vanilla.
- 1/2 cup granulated sugar 1 14-ounce can sweetened condensed milk 2 cups whole milk 3 large eggs 4 large egg yolks 1 tablespoon pure vanilla extract 2 teaspoons almond extract
- Scatter sugar in a 2-inch-deep 6-inch cake pan. Place the pan over a stove burner and turn heat to medium. Caramelize sugar in pan, using oven mitts to shake the pan as needed to turn sugar a rich medium brown. Set aside to cool.
- Pour inch of water into a slow cooker. To hold the baking pan above the water, place a biscuit cutter or foil snake in the center of the slow cooker (see cornbread recipe). The water should be below the level of the rack.
- With an electric mixer, beat together remaining ingredients until combined. Pour custard mixture into the cooled pan of caramel. Transfer pan to the slow cooker. Cover and cook on high for 2–2 hours.
- Let flan cool an additional hour in the slow cooker, then remove the pan, cover it, and refrigerate for at least 4 hours and up to overnight.
- To unmold the chilled flan, run a knife between its edge and the pan. Invert onto a plate and serve.