Flan

By duckieq

Ingredients

• Caramel
• 1/2 cup white sugar
• 2 tablespoons water
• Flan
• 1 cup 2% milk
• 1 cup heavy cream
• 1/4 cup sugar
• 2 teaspoons vanilla extract
• 1 pinch of sea salt
• 3 extra large eggs, lightly beaten

Preparation

Step 1

Make 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.
Create Milk Mixture: 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.
Temper the Eggs: Beat the eggs lightly in a medium bowl. Slowly bring the eggs' temperature up 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.
Pour Mixture in Ramekins: 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.
Pressure Cook Flan: Add ½ cup of water in pressure cooker. Place steam rack in the pressure cooker. Then, put the covered ramekins on the rack. Pressure cook at High Pressure for 9 minutes with an Instant Pot Electric Pressure Cooker, then natural release. Open the lid.
Chill in Fridge: Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (preferably overnight).
Serve: Run a knife around the ramekins and invert onto a plate. Then, serve cold!