Flan

By duckieq

Ingredients

• I
• Caramel
• 1/2 cup (100 g) white sugar
• 2 tablespoons (30 ml) water
• Flan
• 1 cup (250 ml) 2% milk
• 1 cup (250 ml) heavy cream
• 1/4 cup (50 g) sugar
• 2 teaspoons (10 ml) vanilla extract
• 1 pinch of sea salt
• 3 extra large eggs, lightly beaten

Preparation

Step 1

Caramel
Heat the sugar and water in a saucepan over medium high heat and swirl occasionally until dark golden brown (mahogany) in color. Divide the caramel into six 177 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 through a strainer. Then, remove all the bubbles on the surface using a spoon or a blowtorch. Cover each ramekin tightly with aluminum foil.
Add ½ cup (125 ml) of water in pressure cooker. Place steam rack in the pressure cooker. Then, put the covered ramekins on the rack.
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).