Prep time: 20 mins | Cook time: 12 mins | Natural release and set time: 7 hrs 15 mins | Total time: 7 hrs 47 mins | Yield: 12 SERVINGS
My pride, Instant Pot Flan. A rich and creamy dessert that will make heads turn!
Ingredients
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Caramel Sauce:
1/2 c Granulated Sugar
2 tbsp Water
Instant Pot Flan:
3 Large Eggs
2 Large Egg Yolks
2 c Whole Milk
1/3 c Granulated Sugar
1 tsp Vanilla Extract
How to make Instant Pot Flan
Caramel Sauce:
Step 1: Place the sugar in a medium saucepan and heat for about 8 to 10 minutes over low heat. Occasionally swirl until the sugar starts to become amber and caramelized. Then, carefully pour in the water.
Step 2: Whisk until incorporated and the mixture has reached a pourable consistency.
Step 3: Quickly pour the sauce into a baking dish or pan. Swirl it carefully around the bottom and sides.
Step 4: Allow cooling for at least 10 minutes.
Instant Pot Flan:
Step 1: Place the eggs and egg yolks in a large bowl or measuring cup. Whisk well before stirring in the milk, sugar, and vanilla.
Step 2: Carefully pour the cooled caramel topping into the baking dish through a mesh sieve. Use foil to cover the dish.
Step 3: Into a stainless-steel insert of an Instant Pot, pour a cup of water.
Step 4: On a trivet with handles, place the baking dish and slowly lower the trivet and the baking dish into the Instant Pot. Cover and seal. Cook on manual for about 12 minutes (high pressure).
Step 5: Once done, let the pressure release naturally for about 10 minutes, then open the valve to release the rest of the pressure.
Step 6: Remove the lid and the baking dish carefully. Lift the foil and let the baking dish to sit for an hour at room temperature. You need to cook the dish longer if it turned out liquidy or else it will not set up.
Step 7: Cover again with foil after an hour and place in the fridge to set for at least 6 hours.
Step 8: Run a knife around the edges once the flan is set. On top, place a large plate or a serving dish and turn the flan over.
Step 9: Before serving, slice into pieces. For the leftovers, store them in the fridge for up to 3 days.
Nutrition Facts:
YIELD: 12, SERVING SIZE: 1 Piece
Amount Per Serving: CALORIES: 109 | TOTAL FAT: 3g | SATURATED FAT: 1g | UNSATURATED FAT: 0g | CHOLESTEROL: 88mg | SODIUM: 39mg | CARBOHYDRATES: 16g | SUGAR: 16g | PROTEIN: 4g
Ingredients
- Caramel Sauce:
- 1/2 c Granulated Sugar
- 2 tbsp Water
- Instant Pot Flan:
- 3 Large Eggs
- 2 Large Egg Yolks
- 2 c Whole Milk
- 1/3 c Granulated Sugar
- 1 tsp Vanilla Extract
Instructions
Caramel Sauce:
Step 1: Place the sugar in a medium saucepan and heat for about 8 to 10 minutes over low heat. Occasionally swirl until the sugar starts to become amber and caramelized. Then, carefully pour in the water.
Step 2: Whisk until incorporated and the mixture has reached a pourable consistency.
Step 3: Quickly pour the sauce into a baking dish or pan. Swirl it carefully around the bottom and sides.
Step 4: Allow cooling for at least 10 minutes.
Instant Pot Flan:
Step 1: Place the eggs and egg yolks in a large bowl or measuring cup. Whisk well before stirring in the milk, sugar, and vanilla.
Step 2: Carefully pour the cooled caramel topping into the baking dish through a mesh sieve. Use foil to cover the dish.
Step 3: Into a stainless-steel insert of an Instant Pot, pour a cup of water.
Step 4: On a trivet with handles, place the baking dish and slowly lower the trivet and the baking dish into the Instant Pot. Cover and seal. Cook on manual for about 12 minutes (high pressure).
Step 5: Once done, let the pressure release naturally for about 10 minutes, then open the valve to release the rest of the pressure.
Step 6: Remove the lid and the baking dish carefully. Lift the foil and let the baking dish to sit for an hour at room temperature. You need to cook the dish longer if it turned out liquidy or else it will not set up.
Step 7: Cover again with foil after an hour and place in the fridge to set for at least 6 hours.
Step 8: Run a knife around the edges once the flan is set. On top, place a large plate or a serving dish and turn the flan over.
Step 9: Before serving, slice into pieces. For the leftovers, store them in the fridge for up to 3 days.
