Mascarpone Flan


  • 1⅛ cups (250 g) Mascarpone cheese
  • 1 cup (250 ml) milk
  • 4 eggs
  • 1 cup (100 g) sugar
  • 1 tsp vanilla extract
  • 1½ cups cold water
  • ½ cup (100 g) sugar
  • 4 Water
  • Prepare a caramel sauce with the sugar and water, putting both in a pot over low heat for approximately 8 Minutes or until the sugar has dissolved and a light brown caramel is obtained.
  • Pour the caramel into a mold (make sure the mold fits inside the pot)
  • In the blender, mix all the ingredients for the flan. Pour over the mold with caramel and cover with aluminum foil.
  • Put 1 ½ cups of water in the pot, then the rack and on top the lined mold.
  • 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 30 Minutes.
  • When done cooking, let the steam release naturally. Once all the pressure has been released, press Cancel, open the lid and remove the mold. Wait 10 minutes and unmold.
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