• 1¾ cup sugar
  • ½ cup flour
  • ¼ cup dark chocolate powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ cup sugar
  • 4 tbsp (50 g) butter melted
  • 1 egg
  • ⅟3 cup plain yogurt
  • 1 ( 14 oz/400 g ) can sweetened condensed milk
  • ¼ cup cream
  • ¼ cup milk
  • 2 tbsp cream cheese, softened
  • 1 egg + one yolk
  • Prepare the caramel with the sugar and then pour it into a 7” (18 cm) Bundt pan.
  • For brownie layer, mix the following ingredients: flour, chocolate powder, baking powder, and baking soda. In a separate bowl and by hand. cream the sugar with the melted butter, egg, and yogurt. Combine the dry and wet ingredients and stir until homogenous. Pour the batter into the caramel-coated pan.
  • For the flan layer: beat or blend the condensed milk, milk, cream and cream cheese until you have a homogenous mixture. Add the eggs and mix well. Pour over the brownie. Cover the pan with aluminum foil making sure to tightly seal the edges.
  • Place the stainless steel inner pot inside the Instant Pot®. Add 1½ cups of water, insert the rack and place the pan on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 24 Minutes.
  • When done cooking, let the pot release steam naturally for 15 minutes. Press Cancel and turn the steam release handle to Venting.
  • Once all the pressure has been released, open the lid and remove the rack with the pan. Let cool, then refrigerate for at least 4 hours before unmolding.
  • TIP for caramel hardened on bottom of pan after unmolding the flan: Pour some water into the pan and heat on the stovetop (wear oven gloves to avoid burns) until the caramel dissolves. Pour over the flan.
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