Instant Pot Creamy Vanilla Flan Recipe

March 1, 2019Van
Blog post

Prep time: 10 minutes

Cook time: 23 minutes

Serves: 4

My Vanilla Flan recipe creates a silky smooth, rich & creamy flan – there’s just enough eggs to act as a binder, so the custard doesn’t have a eggy flavor. It’s one of the quickest desserts to make & cooks perfectly in the Instant Pot.

Print Recipe

Instant Pot Creamy Vanilla Flan Recipe

  • Prep time: 10 minutes
  • Cook time: 23 minutes
  • Serves: 4

www.foodisafourletterword.com

Ingredients

  • 1¼ Cup Whole Milk
  • ½ Cup Heavy Cream
  • ¾ Cup Sweetened Condensed Milk
  • 3 Large Eggs
  • 1 Tablespoon Vanilla Extract
  • ½ Cup Granulated Sugar
  • 2½ Tablespoons Water
  • 4-Cup Pyrex Bowl

Method

  • 1)

    Pour ½ Cup of Sugar + 2½ Tablespoons of water into a saucepan. Turn the heat on medium low heat and wait until the sugar liquefies & turns into a golden amber color (do not stir the sugar) – turn off the heat and swirl the pan a few times to help dissolve most of the bubbles in the syrup and immediately pour it into a 4-Cup Pyrex bowl and set aside to cool and harden.

  • 2)

    In a large bowl, add 3 Eggs and ¾ Cup of Sweetened Condensed Milk. Use a whisk and gently stir until the mixture is smooth and the eggs are completely mixed in. (Don’t whisk or incorporate too much air, this can cause bubbles in the flan).

  • 3)

    Add 1 Tablespoon of Vanilla Extract, 1¼ Cup Milk and ½ Cup of Heavy Cream – stir until the mixture is combined.

  • 4)

    Strain the flan mixture through a fine mesh sieve and discard the bits of egg whites. Don’t skip this step or your flan will not be silky smooth. Pour the custard into the Pyrex bowl and wrap it with foil.

  • 5)

    Pour 1½ Cups of Water into the Instant Pot, place the trivet inside the pot and place the Pyrex bowl on top. Seal the Instant Pot lid & set it for Steam (High Pressure) for 23 Minutes. Once it’s done, wait an additional 10 minutes while it does a natural pressure release, then switch the knob to venting & open the lid.

    *You can also make this in 4 oz ceramic ramekins, cook for 6 Minutes on High Pressure and 10 minute NPR.

  • 6)

    Carefully take out the bowl and remove the foil. Let it cool on the counter for 60-90 minutes. Cover and refrigerate for at least 6 hours or overnight.

  • 7)

    Before serving, take a sharp pairing knife and run it along the edge of the bowl to loosen the flan from the sides. Place your serving plate on top of the bowl then flip it over. Shake firmly up and down so the flan releases onto the plate, then gently lift up the bowl. Each slice should be served with some of the caramel sauce. For an extra punch of flavor – drizzle a small amount of brandy, marsala or espresso. Enjoy!

    *It’s normal to have some caramelized sugar stuck on the Pyrex bowl after you remove the flan, just soak it in hot water to remove it.

↓ Supplies to make this recipe ↓

 






Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe