|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||25%|
|Saturated Fat 11g||56%|
|Total Carbohydrate 40g||14%|
|Dietary Fiber 0g||0%|
|Total Sugars 39g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Flan, also known as créme caramel, is a rich custard dessert cooked with a layer of caramel on the bottom of the baking dish or ramekins. When the custard is chilled, then flipped onto a plate, the caramel forms a sweet liquid topping.
Make the flan at least 4 hours before you plan to serve it. The flan should be cooled to room temperature and then refrigerated for at least 3 to 4 hours.
For the Caramel:
3/4 cup granulated sugar
1/4 cup water
For the Custard:
3 large eggs
1 large egg yolk
1/3 cup granulated sugar
Dash kosher salt
1 cup whole milk
1 cup whipping cream
2 teaspoons vanilla extract
Gather the ingredients.
Arrange 6 (5- or 6-ounce) ramekins on your work surface. Add 3/4 cup of sugar and 1/4 cup of water to a saucepan and place it over medium heat. Cook, gently swirling pan, until sugar is melted and golden brown.
Working quickly while syrup is still liquid, add about 1 tablespoon to each ramekin, swirling to coat the bottom. Repeat with remaining sugar syrup and ramekins. Set ramekins aside while you prepare custard mixture.
In a mixing bowl, whisk eggs and egg yolk with 1/3 cup of granulated sugar and a dash of salt.
Combine milk and cream in a medium saucepan. Place saucepan over medium heat and cook until milk mixture begins to bubble around the edge. Gradually whisk hot milk and cream mixture into egg mixture. Add vanilla extract and whisk to blend thoroughly.
Divide custard among ramekins. Cover each ramekin tightly with foil.
Place a trivet in Instant Pot and add 1 1/2 cups of water. Arrange ramekins in the pot, stacking as necessary.
Lock Instant Pot lid in place and turn steam vent to sealing position. Set pot to manual or "pressure cook" setting, high pressure, for 9 minutes. When time is up, let pressure release naturally for 15 minutes.
Carefully turn steam release vent to venting position to release remaining pressure. Remove ramekins to a rack to cool to room temperature. Refrigerate individual flan desserts for 3 to 4 hours, or overnight.
Remove foil from ramekins and let them stand at room temperature for 10 minutes. Carefully run a thin butter knife around the edge to loosen custard. Unmold onto rimmed dessert plates. If flan doesn't unmold immediately, tilt ramekin from side to side to break the vacuum.
After flans are unmolded, set ramekins in a pan with about 1/2 inch of hot water to melt some of the remaining hard caramel in the bottom; spoon or drizzle extra caramel over the flans.
- Before you begin to prepare the flan, make sure your ramekins will fit on the trivet in the Instant Pot. If they are larger, it might be possible to place another trivet on the first layer of ramekins and set the remaining ramekins on that trivet. Just make sure they don't interfere with the lid.
- If a baking dish, ramekin, or even teacup is oven-safe, it can be used in the Instant Pot.
- Try more dessert recipes in the Instant Pot.
- Flan for eight: Divide the caramel and custard among eight 4-ounce ramekins.
- One Pan Flan: Pour all of the caramel into a 6-inch soufflé dish or 7-inch round pan. Add the custard and cook at high pressure for 15 minutes. Let the pressure release naturally for 10 minutes; carefully move the steam release vent to the venting position to release the remaining pressure, and follow remaining steps.