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Instant Pot Flan
A decadent creamy custard dessert with the topping of caramel…
Course
Dessert
Cuisine
American
Keyword
egg, Flan, milk
Prep Time
10
minutes
minutes
Cook Time
9
minutes
minutes
Total Time
19
minutes
minutes
Servings
3
Calories
293
kcal
Author
Corrie
Ingredients
½
cup
sugar
1
tablespoon
water
2
eggs
1
teaspoon
vanilla extract
1
cup
whole milk
¼
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.
Nutrition
Calories:
293
kcal
|
Carbohydrates:
38
g
|
Protein:
7
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
144
mg
|
Sodium:
89
mg
|
Potassium:
165
mg
|
Sugar:
38
g
|
Vitamin A:
582
IU
|
Vitamin C:
1
mg
|
Calcium:
124
mg
|
Iron:
1
mg