It's not your grandma's pressure cooker, but the idea is the same... yummy food in half the time! Check out this recipe for a very silky smooth Flan made in a programable electric pressure cooker!
Watch Becky make this recipe on Studio 5
Yields: 8 servings
½ cup sugar
1 can (14-oz) sweetened condensed milk
1 cup whole milk or half and half
1 teaspoon vanilla
Follow manufactures directions for your electric pressure cooker. This recipe was tested using 6-quart ‘Instant Pot’ and eight 4-oz ramekins, or one 7-inch souffle dish/bowl.
Place trivet or rack in bottom of ‘Instant Pot’ and add 2-cups water.
Place sugar in skillet over medium heat on stovetop; stirring frequently to begin with, then constantly until sugar is completely melted and a beautiful golden color develops (note: the darker the color the stronger the flavor). Pour melted sugar into ramekins or souffle dish/bowl. If desired, tilt the souffle dish to swirl caramel around the sides of the dish. Set aside and allow caramel to cool and harden.
Beat together sweetened condensed milk, whole milk, eggs and vanilla. Pour custard into prepared cups or dish. Tightly wrap tops of cups/dish with foil. Arrange cups/dish on trivet in the ‘Instant Pot.’ (NOTE: All ramekins may not fit on rack; if not, cook flan in two batches).
Place lid on cooker and lock into place. Close vent or steam release. Manually set on high pressure and set cooker timer 9 minutes for ramekins, or 20 minutes for souffle sized dish. When time is complete, turn off and allow pressure to drop or release naturally.
Once pressure plug has dropped, remove lid and lift flan from cooker. Remove foil and gently jiggle (it jiggle slightly but should not be runny). If not cooked enough, place back in cooker for 5 more minutes following same procedure as before. Remove foil and replace with plastic wrap. Refrigerate 3-5 hours or overnight.
To unmold, set dish in hot water for 1-minute; run a knife around the inside of dish. Place serving plate on top and invert. (Note: syrup will run out and puddle on plate.) Garnish with berries or spun sugar.
Alternate Cooking Method - Oven Baked:
I love the creamy texture of flan cooked in the pressure cooker - electric or stovetop - but if you do not have a pressure cooker here is a more traditional method for cooking.
Preheat oven to 350 degrees.
Set pan with flan mixture on a trivet of rack inside a large pan (roasting pan, deep cake pan, etc) - deep enough to hold after up to the fill line of the flan. Fill large pan with "hot" water, up to the level of the flan mixture. Place pans in preheated oven, bake 50 – 60 minutes or until knife inserted in center of flan comes out clean. Remove baking dish from pan holding water and cool 1 hour. Cover with plastic wrap and refrigerate 4 hours to overnight. Unmold as directed above.
NOTE: Flan may be baked without a water bath, but the texture will tend to curdle.