Easy Slow Cooker Caribbean Coconut Flan Step-by-step instructions

Before you start

Before beginning, ensure your slow cooker is clean and that you have a heat-safe dish that fits inside with enough room for the water bath.

Gather all ingredients and have them measured. Prepare a space in your kitchen for the slow cooker to sit undisturbed for three hours.

Instructions

Caramel Layering

1. 1Prepare the base
   Pour the liquid caramel sauce into the bottom of a heat-safe dish that fits inside the slow cooker. Ensure the caramel creates an even layer across the bottom of the dish.
   Look for caramel covers the base
   Tip Use a dish that fits comfortably inside the slow cooker bowl.

The caramel should be distributed evenly across the bottom of the dish, forming a smooth, glossy foundation that will become the signature topping once the flan is inverted later on.

Custard Mixing

2. 2Combine custard ingredients
   In a separate mixing bowl, whisk together the sweetened condensed milk, full-fat coconut milk, and shredded coconut until well combined. Pour the mixture gently over the caramel layer in the heat-safe dish.
   Look for mixture is smooth and combined
   Tip Whisk gently to avoid creating too many air bubbles in the custard.

Check that the condensed milk and coconut milk are fully emulsified into a smooth liquid. The shredded coconut should be evenly distributed throughout the mixture to provide a consistent texture.

Slow Cooking

3. 3Cook the flan
   Place the dish into the slow cooker. Add water to the slow cooker until it reaches halfway up the sides of the dish. Cover and cook on low for 3 hours until set. The custard should reach an internal temperature of 160°F (71°C) to ensure the eggs are fully set.
   Look for custard is set and firm
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Ensure the water does not splash into the custard dish.

The custard should be firm to the touch with a slight jiggle. The internal temperature must reach 160°F (71°C).

Once finished, remove the dish from the water bath immediately to prevent overcooking.

Common mistakes

A common mistake is using a dish that is too large, which can result in a flan that is too thin and overcooks quickly.

Another error is failing to create a water bath, which leads to uneven cooking. Avoid lifting the lid frequently, as this causes heat loss and extends the cooking time unnecessarily.

How to tell it’s done

The flan is done when the edges are set and the center has a slight, uniform wobble. Use an instant-read thermometer to check that the custard has reached 160°F (71°C).

If it is still liquid in the center, continue cooking for another 20 minutes before checking again.

• Egg dishes: 160°F (71°C) in the thickest part