Here’s a cute and fun take on the Mexican dessert classic. Spoil yourself or the people you love with these delightful portable custards. Tuck a jar into your lunch box for a sweet treat.
—MEGUMI GARCIA MILWAUKEE, WI
PREP: 25 MIN. • COOK: 2 HOURS + COOLING • MAKES: 6 SERVINGS
1/2 cup sugar
1 tablespoon plus 3 cups hot water (110°-115°)
6 canning jars (4 ounces each) with lids and bands
1 cup coconut or whole milk
1/3 cup whole milk
1/3 cup sweetened condensed milk
2 large eggs plus 1 large egg yolk, lightly beaten
Pinch salt
1 teaspoon vanilla extract
1 teaspoon dark rum, optional
1. Spread sugar over the bottom of a small, heavy saucepan; cook, without stirring, over medium-low heat until the sugar begins to melt. Then, gently drag the melted sugar to the center of pan so sugar melts evenly and cook, stirring constantly, until the melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in 1 tablespoon hot water. Quickly pour into jars.
2. In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in the hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center the lids on the jars; screw on the bands until fingertip tight.
3. Add the remaining hot water to a 6-qt. slow cooker; place jars in slow cooker. Cook, covered, on high for 2 hours or until centers are set. Cool 10 minutes on a wire rack. Remove jars to a 13x9-in. baking pan filled halfway with ice water; cool for 10 minutes. Refrigerate until cold, about 1 hour. To serve, run a knife around the sides of jars; invert flans onto dessert plates.