Instant Pot Flan (Crème Caramel)
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Additional Time
4 hrs
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Total Time
50 mins
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Servings
6
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Calories
288 kcal
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Course
Dessert
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Cuisine
Asian, Mexican, International
Instant Pot Flan (Crème Caramel)
Description
This Instant Pot Flan (Crème Caramel) involves first creating a rich caramel syrup by cooking sugar and water until it reaches a deep golden color. The caramel is poured into ramekins to cool and harden. Meanwhile, a custard base is prepared by heating milk and cream with sugar, vanilla extract, and a pinch of salt, then tempering in lightly beaten eggs to avoid curdling. The combined custard is strained and poured over the caramel in the ramekins. After cooking under pressure in the Instant Pot, the flan is cooled and can be inverted to reveal a smooth custard topped with caramel sauce.
The texture is silky and creamy with a balanced sweetness from the caramel. The vanilla enhances the custard's flavor. Using the Instant Pot allows for gentle, even cooking that produces a delicate consistency.
Flan is best served chilled, either as a dessert for gatherings or a sweet finish to a meal. It pairs well with fresh fruit or a light whipped cream topping.
Cooked flan can be stored in the ramekins refrigerated for up to three days. Allow it to fully set and cool before unmolding for best results.
Ingredients
Caramel Syrup
- ½ cup (100g) white sugar
- 2 tablespoons (30ml) water cold
Flan
- 1 cup (250ml) milk 2%
- 1 cup (250ml) heavy cream
- ¼ cup (50g) sugar
- 2 teaspoons (10ml) vanilla extract
- 1 pinch salt sea salt
- 3 egg lightly beaten, extra large
Instructions
- Make Caramel Syrup: Heat ½ cup (100g) white sugar and 2 tbsp (30ml) cold water in a saucepan over medium-high heat. Swirl occasionally until dark golden brown (mahogany) in color. Divide the caramel into six 177 ml ramekins. Then, allow the caramel syrup to cool.
- Make Milk Mixture: Heat up 1 cup (250ml) 2% milk and 1 cup (250ml) heavy cream in a medium pot. Add ¼ cup (50g) sugar, 2 tsp (10ml) vanilla extract, and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves.
- Temper Eggs: Beat 3 extra large eggs lightly in a medium bowl. Slowly bring the eggs' temperature up by pouring warm milk mixture into the eggs little by little. Continue to whisk and pour the remaining milk mixture into the eggs.
- Pour Flan Mixture in Ramekins: Pour the mixture in the caramel-filled ramekins through a strainer. Then, tap ramekins against the counter to let the air bubbles rise to the surface. Remove all the bubbles on the surface with a spoon or a blowtorch. Cover each ramekin tightly with aluminum foil.
- Pressure Cook Flan: Add 1 cup (250 ml) of cold water in Instant Pot. Place steamer rack in Instant Pot. Then put the covered ramekins on the rack. With Venting Knob at Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 9 minutes + Natural Release. Open the lid carefully.
- Chill in Fridge: Remove ramekins from Instant Pot. Set aside to cool. Refrigerate Instant Pot Flan to firm for at least 4 hours (preferably overnight).
- Serve Flan: Run a knife around the ramekins and invert onto a plate. Then, serve cold!
Notes
- Cooked flan can be stored in ramekins in the refrigerator for up to three days for convenience.
- Rating and feedback from cooks help refine the recipe; consider sharing your experience in comments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 71mg | 3% |
| Potassium | 115mg | 2% |
| Sugar | 27g | 54% |
| Vitamin A | 740IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 85mg | 9% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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