I own two electric pressure cookers. My Instant Pot is my newest treasure. I use it to make cheesecakes, and now this flan (or creme caramel, what ever you want to call it! I will show you, on my food blog "A Feast for the Eye", a step-by-step tutorial on how to make this. You can make this is a conventional oven if you don't own a pressure cooker. It'll just take three times as long to "bake"! (Recipe adapted from "Hip Pressure Cooking".more
Adapted from afeastfortheeyes.net
cup sugar (200g)
cups whole milk (500ml)
eggs, 4 whole plus one yolk
tablespoon pure vanilla extract
cup sugar (125g)
Prepare all of your ramekins or pan (For my pressure cooker, I used a 7 1/8" Fat Daddio ring-mold that I bought on Amazon. Otherwise, ramekins work well, but you might have to cook them in two batches since you can't fit six on one trivet. NOTE: A trivet is important to have, because you don't want the pan or ramekins to touch the bottom of the pot. Custard: Mix the milk and vanilla extract. Using a fork or a whisk in 4 whole eggs plus one yolk with the sugar. Pour the milk and vanilla, milk into the egg mixture. Whisk well, and the mixture will be very watery. Set aside. Caramel: In your widest sautee pan (I use a saucier pan), add the sugar and turn the flame to high and wait. DO NOT STIR - at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel. As soon as almost all of the sugar has turned to caramel turn off the heat. Carefully pour the caramel into the ring form pan, or into individual ramekins. Fill the caramelized containers, by pouring or using a soup ladle, leaving 1/2-inch (1cm) space from the top. Cover the forms tightly with aluminum foil. Prepare the pressure cooker by adding one cup of water into the pot. If using a ring mold, cover it with foil and carefully lower it (My trivet has handles, so this makes it much easier. otherwise, make a foil sling.) Place the PC lid on and lock it in place. Set the pressure to HIGH and for 10 minutes. If using ramekins, cover each one with foil and place on a trivet. Carefully lower into the pressure cooker. Lock the lid on, and set for 6 minutes on HIGH. Once the pressure cooker beeps, allow a natural pressure release of ten minutes. If you need to cook a second batch of ramekins, be sure to add more water. Allow the flan/creme caramel to cool for one hour. I cover them with plastic, place them on a small baking sheet and refrigerate for at least 3 hours. To serve: Place each ramekin (or the ring mold) in a baking dish of very warm water. Allow to sit for 30-60 seconds. Use a paring knife to around the rim of each dish. Place a dish on top, and flip over. Enjoy!