This is a haphazard post. I hadn’t really been planning on posting this recipe to the blog, but I have had a lot of requests for Irish Cream Flan recipe that I just couldn’t refuse. The public asks, and I deliver. 🙂
For some reason, I have been on a Bailey’s kick lately, so I’ve been trying to come up with ways to incorporate Irish Cream into desserts. I made Irish Cream ice cream with mixed success, as the alcohol in the Bailey’s made the ice cream too soft and melted quickly. So, what else is creamy and whose texture will not suffer from the addition of alcohol? Flan! And, an Irish Cream Flan sounded like too good of an idea to pass up. Best of all, it worked on the first try!
The outside of the flan had me a little worried that I had overcooked it, but the inside was as smooth and creamy as I like my flans to be. I was afraid that using too much Irish Cream would make the flan taste too heavily of booze, so I replaced some of the liqueur with Irish Cream flavored coffee creamer. Feel free to play around with the ratios of booze and creamer to get your preferred concentration of Bailey’s flavor, but this was just right for me.
Hope you enjoy!
Pressure Cooker Irish Cream Flan
- 1/4 cup plus 2 tbsp white sugar, divided
- 1 tbsp water
- 1 cup Half and Half
- 1/4 cup Irish Cream flavored coffee creamer
- 1/4 cup Irish Cream
- 2 eggs
In a small saucepan, heat 1/4 cup of sugar over medium heat, swirling the pan occasionally to distribute the heat. Once the sugar has melted and turned deep amber, remove from heat and add the 1 tbsp of water (careful, it may splatter) and stir until combined. Distribute the syrup evenly between 3 6 oz ramekins or custard cups.
Crack the eggs into a small, heat-proof bowl and whisk, then set aside. In a small saucepan (can be the same one if you want), heat the Half and Half, creamer, Irish Cream, and sugar until lightly simmering. Remove from heat and gradually add this mixture, 2 tbsp at a time, to the eggs, whisking constantly. Once about 1/3 of the hot cream mixture has been added to the eggs, slowly pour the remaining hot cream into the egg mixture, whisking the entire time.
Add 1 cup of water to the inner liner of your electric pressure cooker and place a trivet inside. Cover your custard cups tightly with foil, then set on the trivet inside the pressure cooker. Seal and cook on Steam setting for 5 minutes, then allow the pressure to release naturally for an additional 5 minutes before releasing the rest of the pressure manually. Remove custards from the pressure cooker and allow to cool, uncovered, on a wire rack. Flans will be very jiggly when you take them out. This is normal. Re-cover and refrigerate at least 4 hours, but preferably overnight.
To serve, run a small knife around the edge of the custard cup, then invert onto a plate.
Makes 3 servings.