Flan Solo


  • 1 whole egg
  • 2 egg yolks
  • 300 ml single cream
  • 397 g condensed milk
  • 1 tsp vanilla
  • Pinch of salt, as needed
  • 180 g white sugar
  • 80 ml water
  • In a large bowl, mix the eggs, cream, condensed milk, vanilla, and a pinch of salt until well combined. Set aside.
  • Place the sugar and water into the inner pot. Select Sauté and cook the sugar until it turns to a deep golden caramel. Watch this as it can burn quickly.
  • Divide the caramel between the 6 ramekins, then pour the custard mix over the caramel. Cover the ramekins tightly in tin foil.
  • Give the inner pot a quick rinse to remove the caramel, then place the trivet into the inner pot with 250 ml water. Place the ramekins on top of the trivet and secure the id.
  • Select Pressure Cook and set the time to 9 Minutes. Once the cooking program has finished, allow the pressure to release naturally for 15 Minutes then remove the lid.
  • The custards should be just set, with a slight wobble. (If your flans are not set, set to Pressure Cook again, and set the time for 1 Minute.
  • Place the flans in the fridge to set for at least 4 Hours.
  • When ready to serve run a knife gently around the ramekins to release the flans and turn them out onto a plate. Watch the golden caramel pool on the plates, and serve immediately.
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