Instant Pot Flan

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This mouth-watering Instant Pot flan is very light and delicious. You can have it when you are craving something sweet.

The Flan aka. Spanish flan or creme caramel is a popular type of egg-based dessert. It is actually a type of custard with a caramel sauce on top.

This flan is a creamy and smooth dessert that delicately melts in your mouth. Some flans are oven-baked and they have a tendency of becoming rubbery or dried out. With the flan made in the Instant Pot, you will avoid these gone-wrong situations.

The water your pour inside your Instant Pot will make the flan into the true gourmet dessert with a  silky finish.

Should I cook the flan on low pressure?

Although some may recommend a low-pressure, for this Instant Pot flan recipe it is better to go with the High pressure function.

Cooking on the low pressure will not set the flan and you may end up with an almost pourable flan that will spill over the plate.

Check this post for the differences between low pressure and high pressure cooking.

What to use instead of plain milk?

If you are lactose intolerant you can use almond milk or any nut-based milk. Make sure you choose full-fat milk or cashew milk as it has a creamier texture.

Also, for a super creamy and thick flan, you can use condensed milk.

If you like this recipe, but still want to try something new you can try this Coconut Flan.

How to make the right caramel?

Caramel sauce here gives a really nice aroma. You can make the caramel sauce light or dark amber. It all depends on how long you cooked your sugar. The deeper color usually means more taste, but it is up to you. You can also use brown sugar instead of plain white.

How long should I keep it on fridge?

After cooking, keep the pressure cooker flan on fridge for at least 6 hours or overnight.

How to make Flan

Gather your ingredients:

Combine sugar and 1 tbsp of water in a saucepot to make the caramel syrup.

Cook the sugar until golden. Divide the caramel between three ramekins.

In a saucepot combine heavy cream, milk, and vanilla and bring to a simmer.

Beat the eggs in a bowl. Pour in some of the milk mixtures and whisk to combine.

Add in the rest of the milk and whisk until smooth. Strain the eggs into the ramekins, filling each up to 3/4 full.

Pour 1 cup water into the Instant Pot. Insert a trivet and place the ramekins on top of the trivet. Cover them with foil.

Lock the lid into place and cook on high pressure for 9 minutes. Once done, perform a Natural pressure release.

Remove the flan and chill in the fridge overnight.

Serve and impress your guests :]

Instant Pot Flan
4.56 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: egg, Flan, milk
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 3
Ingredients
  • 1/2 cup sugar
  • 1 tbsp water
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1/4 cup heavy cream
  • 1 cup water for the Instant Pot
Instructions

For caramel:

  • Combine half the sugar and water in a saucepot.
  • Cook over medium heat until deep golden.
  • Take out and set it aside to cool down.

For custard:

  • Combine the rest of the sugar, milk, heavy cream, and vanilla in a saucepot.
  • Bring to a gentle simmer.
  • Beat eggs in a bowl. Pour in some of the milk mixtures to temper the eggs. Pour in the rest of the milk and whisk until smooth.
  • Divide the caramel among three ramekins. Pour over an egg mixture. Make sure you strain through a sieve. Cover each with a piece of aluminum foil.
  • pour 1 cups of water in the Instant Pot and place trivet in the bottom.
  • Place the ramekins on top of the trivet and cover with foil.
  • Close the lid of the Instant Pot and cook at high pressure for 9 minutes.
  • When cooking time ends, wait for a natural pressure release.
  • Chill the flan in a fridge overnight or for at least 6 hours.
  • Invert on a plate and serve.

Instant Pot Flan

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

7 thoughts on “Instant Pot Flan

  1. This is an awesome recipe! I whisked in an extra egg for binding because I didn’t have the cream. I was thinking to skip on the sugar as I’m not fond of sweets, but I checked for the amount of sugar in your recipe to be perfect, so I used it and it turned out perfect.

  2. Can you stack the ramekins one above the other in the pressure cooker? I can only fit 3 on one layer and I want to cook for 6.

  3. Hi! I want to say that this is by far the best flan I ever made! It is best to make for the cheat recipes. Thank you for sharing. This will be a treasured recipe in my collection.

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