Uncomplicated flan recipe for the pressure cooker. Essentially a low fuss Mexican version of creme caramel. We used our 8″ MSR stainless steel cookpot and lid for the flan pan, because it fits nicely within our pressure cooker. This recipe was an adaption from the one on onehappyhousewife, with fewer ingredients (as in we normally don’t have milk around, but evaporated milk is just milk with less water, no?)
Serves 4-6.
Time: 10 mins prep time, 1 hour cook+release, 3+ hours to cool.
Ingredients:
- 1/2-3/4 c white sugar
- 1/2 can sweetened condensed milk
- 1 can evaporated milk
- 1/2 c water
- 2-3 eggs*
- peel from 1/2 an orange
- 1 tsp vanilla
Make caramel. In a heavy bottomed pan on medium-high heat, add sugar and stir until it is fully melted. Be sure to keep stirring, and remove from heat immediately when done else the caramel can burn. Immediately pour into the flan pan, and rotate the pan to cover both the bottom and sides of the pan.
Covering all of the pan this way means that the flan is easy to remove and therefore pretty. I like to go with more sugar for the caramel, as I find it easier to coat the whole pan, and undoubtedly I’ve left it too late to rest the flan overnight (and let the caramel re-liquify more) – so this means that we still get a generous amount of caramel despite half of it inevitably sticking in the pan (easily cleaned by soaking in water). It is very sad to have too little caramel.
Blend custard. Ideally using a stick blender (to avoid getting too much air into the mix), blend up the milks, water, eggs, peel, and vanilla. Try to avoid bubbles and get rid of any you’ve made. Pour the mix into the pan, enjoying the crackling sound of the cracking caramel, then cover the pan with the lid or with foil or something to stop steam from getting in.
Pressure cook. Put 3 cups water and put the flan on a trivot into the pressure cooker. This will provide a nice even heat to cook the flan (more traditional methods would be to bake it in a tray of water). Cook for 14 mins on high pressure, then wait for full natural release.
Have patience. Pull the pan out of the pressure cooker, cool, then refrigerate for at least 3 hours, best overnight.
Serve. Run a knife around the edge, then turn out onto a plate to serve. It is normal for some caramel to be left in the pan, but scrape out all you can – this is a case of more = better!
Enjoy.
‘* three eggs was too much – resulting in a dense flan. I’d try 2 next time, or 2 + one yolk if that proves not enough.
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