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Instant Pot Peanut Butter Flan
Course
Dessert
Cuisine
French
Keyword
ehh, milk, peanut butter, Peanut Butter Flan
Prep Time
5
minutes
minutes
Cook Time
6
minutes
minutes
Total Time
11
minutes
minutes
Servings
8
Calories
319
kcal
Author
Corrie
Ingredients
¾
cup
granulated sugar
¼
cup
water
⅓
cuup
butter
¼
cup
milk
3
whole eggs
2
egg yolks
⅓
granulated sugar
pinch
salt
2
cup
whole milk
½
cup
whipping cream
1
teaspoon
vanilla extract
2-4
tablespoon
smoothened peanut butter
Raspberry to garnish
Instructions
For the caramel
Add all ingredients into an Instant Pot and select “Sauté” and cook for 7 minutes or until thick.
Select “Cancel” and transfer the Caramel into a bowl for later use.
For the custard:
Whisk egg, egg yolks and ⅓ cup sugar a pinch of salt in a large mixing bowl.
Gradually add hot milk to egg to temper.
Whisk in whipping cream, vanilla extract and peanut butter.
Strain this mixture and pour it into caramel lined custard cups. Cover the cups with a foil.
Add water into an Instant pot and place the trivet.
Place the custard cups on the trivet and select the “Manual” at high pressure for 6 minutes.
Select “Cancel” and release the pressure naturally.
Remove the foil and serve the custard refrigerated.
Garnish with raspberry and serve chilled.
Nutrition
Calories:
319
kcal