Instant Pot Flan
A silky, creamy flan can be quickly prepared in an Instant Pot, offering a convenient dessert option without an oven.
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Instructions
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Gather ingredients and arrange 6 (5- or 6-ounce) ramekins.
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To make caramel, cook sugar and water in a saucepan over medium heat, swirling until golden brown; quickly add about 1 tablespoon to coat the bottom of each ramekin.
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In a mixing bowl, whisk eggs, an egg yolk, 1/3 cup granulated sugar, and a dash of salt.
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Combine milk and cream in a medium saucepan, heating until bubbles form around the edge, then gradually whisk into the egg mixture; stir in vanilla extract.
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Divide the custard among the ramekins and cover each tightly with foil.
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Place a trivet and 1 1/2 cups of water in a 6- or 8-quart Instant Pot, then arrange the covered ramekins inside.
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Lock the Instant Pot lid, set the vent to sealing, and pressure cook on high for 9 minutes; allow a 15-minute natural pressure release before manually venting any remaining pressure.
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Remove ramekins, cool to room temperature, and refrigerate for 3 to 4 hours or overnight.
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To serve, remove foil, let stand for 10 minutes, then run a thin knife around the edge to loosen and unmold onto dessert plates.
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If desired, place empty ramekins in hot water to melt remaining caramel and drizzle over the flans.