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Nutella Flan Slow Cooker Recipe

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This recipe for Nutella Flan Slow Cooker, by , is from The Univers Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tami Svensrud
Added: Thursday, June 28, 2012


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

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.




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