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

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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 ↓

 






4 Comments

  • Tricia Wetta

    June 9, 2019 at 10:46 am

    Looking to make this flan but I do have a question regarding the tip of using 4 ounce ceramic ramekins. Could I not use the mini molds that come with the Hatrigo Push Pan? I know I have read about Pyrex not being the same as it used to be and afraid it won’t hold up under the pressure. Also concerned about the ceramic ramekins as well. Thank you.

    1. Van

      June 17, 2019 at 11:14 pm

      Hi Tricia, the Hatrigo molds would work, I just don’t know what the timing would be. Pyrex and ramekins both work fine in the Instant Pot, I have used both several times.

  • Eman

    October 31, 2019 at 5:37 am

    Hi Van, Food Network Magazine Nov 20019 p72 has a recipe for Creme Brulee. I like it because it does not use canned sweetened milk. It uses heavy whipping cream and maple syrup and 4 egg yolks. It has a couple of tsp of sugar which I am going to omit. I don’t know if I can post the recipe online so that is why I am just giving some general details. It serves four and is cooked for 30 to 40 min at 325. Do you think this recipe would work in the IP with your settings?
    Thanks!

    1. Van

      November 9, 2019 at 3:45 pm

      Hi Eman, if you’re using 4oz ramekins, you can do 4 minutes Low Pressure and 25 minute natural pressure release.

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