Slow-Cooker Flan In A Jar

• 1/2 cup sugar
• 1 tablespoon plus 3 cups hot water (110u0b0-115u0b0)
• 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, room temperature, lightly beaten
• Pinch salt
• 1 teaspoon vanilla extract
• 1 teaspoon dark rum, optional

1. In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in 1 tablespoon hot water. Quickly ladle hot mixture into 6 hot 4-ounce 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 hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight.
3. Add remaining hot water to a 6-qt. slow cooker; place jars in slow cooker. Cook, covered, on high 2 hours or until centers are set. Cool 10 minutes on a wire rack. Remove jars to a
4. filled halfway with ice water; cool 10 minutes. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.

sugar, water, coconut, milk, condensed milk, eggs, salt, vanilla, dark rum

Taken from www.tasteofhome.com/recipes/slow-cooker-flan-in-a-jar/ (may not work)