Flan

By: The Essential Mexican Instant Pot Cookbook by Deborah Schneider

Flan
cuisine icon Cuisine
Mexican
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6 - 8 servings, condensed milk, contributed, cook 18 min, cream cheese, dessert, easy, eggs, fresh berries, kosher salt, mexican, prep 12 min, pressure cook, sugar, sweetened condensed milk, The Essential Mexican Instant Pot Cookbook by Deborah Schneider, vanilla extract, whipped cream

prep icon Prep Time
12 min
cook icon Cook Time
18 min

serving icon Servings
6 - 8 servings
Ingredients
  • 1/2 cup sugar
  • 5 large eggs
  • 12 ounces condensed milk
  • 14 ounces sweetened condensed milk
  • 1/4 cup cream cheese
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • fresh berries
  • WHIPPED CREAM
Instructions
  • Grease a 7-inch round cake pan with vegetable oil.
  • Add the sugar to a small saucepan, then set pan over medium-low heat. Cook the sugar, stirring occasionally with a silicone spatula once it begins to melt, until dark golden brown, 3 to 5 minutes. Very carefully pour the caramel into the prepared pan and, using heat-resistantmitts, swirl the pan to evenly coat the bottom.
  • In a blender, combine the eggs, condensed milk, evaporated milk, cream cheese, vanilla, and salt. Blend until very smooth, then let stand for 5 minutes. Using a spoon, skim off and discard any foam on the surface. Pour the mixture into the caramel-lined cake pan and cover withaluminum foil.
  • Pour 2 cups water into the Instant Pot. Place the covered pan on a long-handled wire rack. Holding the handles of the rack, lower it into the pot.
  • Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 15 minutes.
  • When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, grab the handles of the rack and lift it out of the pot. Carefully remove the foil from the pan; the center of the flan will still be a little jiggly.
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