CARAMEL FLAN INSTAPOT 2

Ingredients

CUSTARD:

• 2 cups of whole milk

• 4 whole eggs, plus 1 egg yolk

• 1 tablespoon pure vanilla extract

• 2/3 cup sugar

CARAMEL:

• 1 cup of sugar

Preparation

CUSTARD:

• Mix the milk and vanilla extract. Using a fork or whisk, mix 4 whole eggs plus 1 egg yolk with the sugar. Pour the milk and vanilla into the egg mixture. Whisk well, and the mixture will be very runny. Set aside.

CARAMEL:

• In your widest sauté pan (I use a sauce pan), add the sugar, turn on the heat, and wait. Don't stir; at most, lift the pan and shake it to ensure the sugar melts evenly into the caramel. As soon as almost all of the sugar has turned into caramel, turn off the heat. Carefully pour the caramel into the ring mold or individual ramekins. Fill the caramelized containers by pouring or using a soup ladle, leaving a 1/2-inch headspace. Cover the ramekins tightly with foil.

• Prepare the pressure cooker by adding one cup of water to the pot. If using a ring mold, cover it with foil and carefully lower it into the pot. My rack has handles, so this makes it much easier. Otherwise, make a foil sling. Place the pressure cooker lid on the pressure cooker and lock it in place. Set the pressure to high and cook for 10 minutes. If using molds, cover each one with foil and place them on the rack. Carefully lower it into the pressure cooker. Lock the lid and set the pressure cooker on high for 6 minutes.

• Once the pressure cooker beeps, allow a 10-minute natural pressure release.

• If you need to cook a second batch of molds, be sure to add more water.

• Let the flan/crème caramel cool for an hour. I cover it with plastic wrap, place it on a small baking sheet, and refrigerate it for at least 3 hours.

SERVE:

Place each ramekin or ring mold in a baking dish filled with very warm water. Let it rest for 30 to 60 seconds. Use a paring knife around the edge of each dish. Place a plate on top and invert.

Enjoy!