1) Cover bottom of the flan mold with a generous layer of sugar and heat
at very low temperature so sugar slowly melts.
Stir mix by shaking the mold gently until sugar covers the bottom and
sides.
Leave sugar over fire more or less time depending on how golden you want
the sugar.
2) Let cool until sugar caramelizes and set aside for later.
3) In a different container, pour can of evaporated milk and sugar.
4) In separate container, whip yolks and add a drizzle of milk.
5) Sieve mix to eliminate any possible lumps, add vanilla extract, and
add to evaporated milk.
6) When sugar has cooled, add milk mix and seal the flan mold.
7) Cook 2hrs in slow cooker, check at 1.5hrs. Mix should have a
gelatinous texture whilst warm.
8) Let cool, take out of the mold, and serve cold.
Notes
1) Instead of evaporated milk, use 1 can of condensed milk.
2) If no pressure cooker is available, cook in a baño maría in the oven
at 180ºC until flan has set, approximately 40 minutes.
3) To make a coconut flan, add between 125-150g of grated coconut to the
milk before pouring the mix into the mold.
