Flan (creme caramel), ip

By tinathorn

Ingredients

• Cramel
• 1/2 cup (125 ml) sugar
• 2 tablespoons (30 ml) water
• Flan
• 1 cup 2% milk
• 1 cup heavy cream
• 1/4 cup (60 ml) sugar
• 2 teaspoons vanilla extract
• 1 pinch of sea salt
• 3 extra large eggs, lightly beaten

Details

Servings 6
Preparation time 25mins
Cooking time 50mins
Adapted from pressurecookrecipes.com

Preparation

Step 1

Caramel

Heat the sugar and water in a saucepan and swirl occasionally until dark golden brown (mahogany) in color. Divide the caramel into six 125 ml ramekins. Then, allow the caramel to cool.

Flan

Heat up the milk and heavy cream in a medium pot. Add the sugar, vanilla extract, and sea salt to the hot milk and stir until the sugar has fully dissolved.
Beat the eggs lightly in a medium bowl. Slowly bring up the temperature of the eggs by pouring a little warm milk mixture into the eggs at a time. Continue to whisk and pour the remaining milk mixture into the eggs. Then, pour the mixture into the caramel-filled ramekins. Cover each ramekin tightly with aluminum foil.
Add 1½ cup of water in pressure cooker. Place steam rack in the pressure cooker. Then, put the covered ramekins on the trivet.
Cook at high pressure for 9 minutes with an Electric Pressure Cooker, then natural release.
Open the lid. Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (preferably overnight).
Run a knife around the ramekins and invert onto a plate. Then, serve cold!

Instructions