Flan is one of my favorite desserts EVER. I blame the Latina in me. I can’t help it.
I still remember when I first learned how to make it. It wasn’t easy. I overcooked it many times before I finally got the hang of the ideal temperature and cook time. When I moved, I’d have to re-learn in order to get it just right with the new oven. I was baking flan in a water bath for about an hour and a half. It was torture! So, you can imagine my delight when I discovered that flan cooks quicker AND easier in an electric pressure cooker.
I mean, seriously! Rich, velvety smooth flan every single time. No air bubbles. No graininess. Just flan perfection.
A friend of mine asked me to teach her how to make this. I decided to do even better and post the step-by-step instructions on the blog. And, after some additional requests for the recipe started rolling in, here it is!
I use a flanera (flan pan) for my flans. I have also had success with round ceramic or glass baking dishes. Just make sure that you use the oven-safe kind.
Start by making your sugar syrup. Heat the sugar in a small saucepan over medium heat. Swirl the pan occasionally to redistribute the sugar, but do not stir it until it starts to turn deep amber and most of the sugar has melted. At this point, use a heat-proof spatula to stir the sugar until the last solid clumps are melted, then remove it from the heat and add 2 tbsp of water. Be careful, because it will steam and might splatter. Once you can get close enough, stir the sugar and water until it’s all combined, then pour it into your flan mold. If you want, you can also tilt the mold around a little bit to get some of the sugar to coat the sides.
Next, we make the custard mixture. All you need is half-and-half, condensed milk, eggs, and vanilla extract. Combine them in a blender, then pour the mixture into the sugar-coated flan mold. Cover the mold, place on a trivet, then lower into your electric pressure cooker (filled with 1 cup of water). Seal and cook on Manual (High Pressure) for 12 minutes, then do another 12 minutes of Natural Release. Remove the flan and uncover. The center of the flan should still be slightly jiggly, as it will firm up as it cools. Once it has cooled completely, cover it and refrigerate until it’s ready to serve. The minimum should be 4 hours, but it’s preferable to leave it overnight.
When you are ready to serve, run a thin knife along the edge of the flan, then invert onto a serving plate.
Then, be rewarded with creamy flan goodness.
If you like a firmer flan, you can add an additional egg or two to the flan mixture. You can also adjust the amount of vanilla extract, but I feel like this amount gives it a great flavor.
Pressure Cooker Flan
Ingredients
- 1/2 cup granulated white sugar
- 2 tbsp water
- 2 cups half-and-half (or milk)
- 1 14oz can sweetened condensed milk
- 3 eggs
- 1 tbsp vanilla extract
- Required equipment: a flan pan (this one is what I have)
Directions
In a small saucepan, heat white sugar over medium heat until all of the sugar has melted and turned amber. Remove from heat and carefully add the 2 tbsp of water (watch out for the steam). Stir until all of the water has mixed in, then pour into your flan mold or round baking dish. Set aside to cool while you make the flan mixture.
Combine the eggs, half-and-half, condensed milk, and vanilla in a blender. Blend until combined and no streaks remain. Gently pour into your prepared flan mold, then cover.
Pour 1 cup of water in the liner of your electric pressure cooker. Place the flan mold on a trivet in the liner, then seal and cook on Manual (High Pressure) for 12 minutes. After time is up, turn off the pressure cooker and allow the pressure to release naturally for another 12 minutes. Remove flan from pressure cooker and uncover (flan should be slightly jiggly in the center, but not watery). Allow to cool completely, then refrigerate for at least 4 hours (preferably overnight) before serving.
Makes about 8 servings.
Note: To make an Irish Cream Flan, replace 1/2 cup of half-and-half with 1/2 cup of your favorite brand of Irish Cream and reduce the vanilla extract to 1 teaspoon. Do NOT use milk, or your flan might curdle.
To make a dulce de leche flan, replace the can of condensed milk with a can of dulce de leche.
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