This recipe for Nutella Flan Slow Cooker, by Tami Svensrud, is from The Univers Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3/4 c. white sugar 1 (8oz.) package cream cheese (softened) 1 (13 oz.) jar of Nutella Hazelnut Spread 1 pinch of salt 5 whole eggs 1 tsp. vanilla extract 1 (14 oz.) can sweetened condensed milk 1 (12 fluid oz.) can evaporated milk water
In a small, heavy saucepan over medium-low heat, cook sugar, stirring until golden. Immediately pour into a round baking dish that will fit into your crockpot. Tilt to coat bottom and sides. Set aside. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time. Beat in condensed and evaporated milk, vanilla and pinch of salt. Beat in Nutella Hazelnut Spread, until smooth. Quick Tip: If you prefer, pour all ingredients (except hot water) into a blender. Pour mixture into sugar coated mold and cover with aluminum foil. Line the bottom of your crockpot with aluminum foil. Place baking dish inside of crockpot allowing approximately 1 inch space all the way around. Pour water around baking dish to approximately 1-2 inches deep. Be careful not to let water mix in with the mixture inside your mold. One inch should be enough. Cover crockpot and cook on HIGH for 2.5 to 3 hours. To make sure it is done, using a kitchen knife, crack a silt on top of aluminum foil and insert knife into custard. When it comes out clean, it's done.