Instant Pot Flan Recipe
Pin RecipeThe great thing about this dessert is that it is super easy to make. What’s more, if you use an Instant Pot, you can slash the cooking time by half.
Servings: 6
Equipments:
- Instant pot
- heat-proof dish or ramekins
- steamer rack
Ingredients:
For Caramel Syrup:
- ⅓ cup sugar
- 2 tablespoon water (+ 2 tablespoon added after sugar caramelized)
For Custard:
- 3 eggs
- 2 egg yolks
- 1⅔ cup whole milk
- ½ cup heavy cream (+ 2 tbsp)
- 5 tablespoon sugar
- 1 teaspoon vanilla extract
Watch the Video:
Instructions:
Make the Caramel Syrup (microwave):
- Mix sugar and water in a heat-proof bowl, and nuke in the microwave for 3 minutes (depends on the power of your microwave) or until the sugar turned in golden color.
- It took me 3 ½ minutes to get that amber color, by then, you quickly add 2 tablespoon of water into the sugar syrup and give it a quick stir. Set aside and allow to cool.
Making the Custard:
- Combine 3 whole eggs and 2 egg yolks in a separate bowl. Gently whisk together until well incorporated trying not to get the eggs to become foamy.
- Meanwhile, put milk, heavy cream, sugar, vanilla extract, and a pinch of salt in a saucepan, keep stirring the mixture to help dissolve the sugar completely. We're trying to warm the milk, like a bit warmer than the water we use when taking a bath or a shower (about 80°C or 176°F). Remember, don't make it too hot and never bring the milk to a boil.
- Ladle the warm milk into the egg mixture gradually while keep whisking it constantly. Tempering the eggs help to reduce the eggy smell in the pudding but it shouldn't be too hot or the milk can cook the eggs and make them curdled.
- Sieve the custard in a fine-mesh strainer to get rid of lumps. Straining the egg mixture yields a silky smooth flan or creme caramel. I double strain this recipe by letting the mixture pass in a strainer while adding it to the caramel-filled dish.
- Cover the bowl with aluminum foil sealing it well. Optionally secure with a cooking band.
- Fill 1 ½ cup of boiling water and pour it into the Instant Pot. Place the bowl on top of a steam rack or trivet and transfer it into the pot. Cover with the lid and set the steam release handle to "Sealing."
- Set it to "Steam" mode using Low Pressure and the cooking time to 12 minutes. Allow for a natural pressure release (NPR) of 19 minutes once the cooking time is completed.
- Take the dish off from the Instant Pot and remove the foil. To check the doneness, tap the edge of the ramekin, and when custard feels firm yet the center looks a little jiggly; these are the signs that you’re done. Then, let it cool down for an hour before chilling in the fridge.
- Transfer the flan into the refrigerator and chill for at least 3 hours or for best result, overnight.
- To serve, run a knife around the flan to loosen it from the bowl. Flip the bowl onto a quiche dish to remove the flan. Serve the delicious Instant Pot Flan with the favorite seasonal fruits.
Notes:
- For a nice citrussy hint, add one teaspoon of lemon juice into the sugar before caramelizing. Lemon also helps to stop crystals from forming.
- I prefer to use whole milk as it makes the custard thick and creamy. You can always use low or non-fat milk, but the lesser fatty milk will produce a softer set.
Nutrition Information:
Calories: 244kcal | Carbohydrates: 25g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 181mg | Sodium: 71mg | Potassium: 141mg | Sugar: 25g | Vitamin A: 607IU | Calcium: 110mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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