Flan

By duckieq

Ingredients

• custard:
• 4 large eggs
• 1 can sweetened condensed milk (14 oz)
• 1 can evaporated milk (12 oz)
• 1 tbsp vanilla
• caramel:
• 1/2 cup granulated sugar
• 1/8 tsp lemon juice (acid will help prevent crystallization)

Preparation

Step 1

In a medium saucepan over medium heat, melt sugar and lemon juice. Once starting to melt, reduce heat to low. Swirl pan every 30 seconds or so. Do not mix with a spoon. The sugar can burn or recrystallize very easily so you pretty much have to stand there watching and swirling for a few minutes until it’s done. It is done when it’s a light golden liquid. Pour immediately into pan and swirl around to cover the bottom. I used a Fat Daddio’s 7 inch round pan (NOT a push pan). I sprayed it lightly with cooking spray because I’m paranoid but I don’t believe this step is necessary as no other flan recipes seem to call for it. Once you pour it into the pan it will appear to harden immediately but fear not, this is totally normal. Once it cooks with the custard and settles in the fridge, you will end up with perfect caramel.
Beat the eggs briefly and whisk in the milks and vanilla until combined. Do not over mix as that will introduce too much air. I was in a hurry and worried I didn’t mix enough but the custard came out very smooth. So less is more I think. Some people pour it through a mesh strainer but I couldn’t find mine so I just poured it right into the pan.
Put 1.5 cups water in the bottom of your instant pot. Place trivet in the pot. Cover 7” pan with foil and place on trivet. You will need a foil sling or some way to lower and lift pan in and out of instant pot. Cook for 12 minutes at high pressure and allow a full natural release. Once pressure released, remove the pan and let cool uncovered on a wire rack. Once cool, cover loosely with foil and refrigerate at least 4 hours. (I found the flavor the best the next day). To remove flan, soak pan in hot water for 30 seconds. Run a thin spatula or knife around sides of pan and invert onto plate. Flan will keep for several days in a sealed container in the fridge.