In a medium bowl, mix the sweetened condensed milk, the regular milk, and eggs with a whisk until smooth. Keep whisking until you can not feel the heaviness of the sweetened condensed milk on the bottom of the bowl.
Add a tablespoon of the Caramel Sauce to each ramekin, swirl around with a back of a spoon, to coat all sides.
Add the milk mixture to the ramekins, I only filled them up to the inner lip, so it would be easier to remove later.
Add about a half inch of water to the slow cooker.
Add the ramekins, I had to stack the fifth ramekin on top, and it worked just fine.
Cover, and cook on HIGH for 2 hours, this is when I check on the flans. The flans are ready when they begin to puff slightly. Mine puffed at 2 hours 15 minutes.
Remove the flans carefully with a pot holder . Put the flans of a wire rack to cool in the fridge for 3 or more hours.
After the flans cool completely, take a knife and swirl around the edge of the ramekin, and flip over on a little plate.
Serve with a squirt of whipped cream. The spray can of whipped cream is actually really good on these, this is what restaurants do.