Who knew? You can make flan in the instant pot.
Recipe Source: The Spruce Eats
Ingredients:
For the Caramel:
3/4 cup sugar
1/4 cup water
For the Custard:
3 large eggs
1 large egg yolk
1/3 cup granulated sugar
Dash of salt
1 cup whole milk
1 cup whipping cream
2 tsp. vanilla
6 (5 or 6 ounce ramekins)
Instructions:
To make the caramel, add the sugar and water to a saucepan. Place over medium heat and stir until the sugar is melted and golden brown. Quickly pour about one tablespoon of the hot syrup into each ramekin. Swirl to coat the bottom.
In medium bowl, whisk eggs and egg yolk with 1/3 cup sugar and a dash of salt.
Combine milk and cream in medium saucepan. Place over medium heat and cook until milk begins to bubble around the edge of the pan. Take care not to burn the milk. Very gradually, whisk the hot milk into the egg mixture. Add vanilla extract and whisk to blend thoroughly.
Divide the custard among ramekins, pouring it over the hardened caramel. Cover each ramekin tightly with foil.
Place a trivet into the instant pot. Add 1 1/2 cups water. Arrange ramekins on trivet; stacking as needed.
Lock cover on instant pot and turn steam vent to sealed position. Set pressure cook for 9 minutes. When time is up, allow pressure to release naturally for 15 minutes.
Carefully turn steam release vent to venting position to release remaining steam. Remove ramekins to wire rack to cool to room temperature. Refrigerate for 3 - 4 hours or overnight.
Remove foil and allow ramekins to sit at room temperature for 10 minutes. Gradually run a think butter knife around the edge to loosen custard. Unmold onto rimmed dessert plate.
If needed, after flan is unmolded, set ramekins in a pan with 1/2 inch of hot water to melt some of the caramel on the bottom on the ramekins. Spoons caramel over custard.
Serve with berries on top is desired.
Instructions