Instant Pot Flan Recipe
Servings: 12 Servings
Ingredients
Caramel Sauce
- ½ cup granulated sugar
- 2 tablespoons water
Instant Pot Flan
- 3 large eggs
- 2 large egg yolks
- 2 cups whole milk
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
To Make the Caramel Sauce
- In a medium saucepan, heat the sugar over low heat for 8 to 10 minutes, swirling occasionally, until the sugar begins to turn amber in color and caramelize.½ cup granulated sugar
- After all the sugar melts and turns amber in color, very carefully pour in the water. It may splash and steam, so make sure no children or pets are nearby.2 tablespoons water
- Whisk the sugar until the water is incorporated and the mixture is liquid and pour-able. Immediately pour the sauce into a 7-inch baking dish or pan and carefully swirl it around the bottom and sides. The liquid is extremely hot. Do this quickly because once it starts to cool, it hardens. Set the dish aside to cool for at least 10 minutes and make the flan.
To Make the Flan
- In a large bowl or measuring cup, whisk together the eggs and egg yolks (you’ll need 5 in total, 3 whole egg plus 2 yolks).3 large eggs, 2 large egg yolks
- Then whisk in the milk, sugar, and vanilla. Carefully pour the mixture through a mesh sieve into the baking dish with the cooled caramel. Cover the dish with foil.2 cups whole milk, ⅓ cup granulated sugar, 1 teaspoon vanilla extract
- Pour 1 cup of water into the stainless-steel insert of the Instant Pot. Place the baking dish onto a trivet with handles and carefully lower the trivet and the baking dish into the Instant Pot.
- Close the lid, set the valve to “Sealing,” and press the manual (pressure cook) button. Adjust the time to 12 minutes (high pressure).
- After the time is up, allow the pressure to release naturally for 10 minutes before opening the valve to release any remaining pressure.
- Open the lid and carefully remove the baking dish. Remove the foil and allow the baking dish to sit at room temperature for 1 hour. The center will be jiggle like gelatin, but should not be liquidy. If it’s liquidy, it needs to cook longer. Otherwise, it won’t set up.
- After 1 hour, cover with foil and transfer the flan to the refrigerator to set for at least 6 hours.
- Once the flan sets completely, run a knife around the edge of the dish. Place a large plate or serving dish over the top of the dish and flip it over to release the flan. The caramel sauce will also be released in a liquid form.
- Slice into pieces and enjoy!
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 piece. Actual calories will vary.
- It's imperative that you let the flan set at room temp for 1 hour then transfer to the fridge for around 6 hours. Otherwise, it won't set completely.
- Cooking the flan on high pressure is also important.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Instant Pot Flan Recipe
Serving Size
1 slice of flan
Amount per Serving
Calories
104
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
5
%
Trans Fat
0.004
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
78
mg
26
%
Sodium
33
mg
1
%
Potassium
80
mg
2
%
Carbohydrates
16
g
5
%
Sugar
16
g
18
%
Protein
3
g
6
%
Vitamin A
169
IU
3
%
Calcium
60
mg
6
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
