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5.0 from 204 votes

Instant Pot Flan (Crème Caramel)

Make this silky smooth Instant Pot Flan (Pressure Cooker Creme Caramel). Fall in love with the divine creamy egg and sweet caramel flavors that delicately melt in your mouth. Wow your crowd with this heavenly dessert!

Prep Time
25 mins
Cook Time
25 mins
Additional Time
4 hrs
Total Time
50 mins
Servings: 6
Calories: 288 kcal
Course: Dessert
Cuisine: Asian , Mexican , International

Ingredients

Caramel Syrup
  • ½ cup (100g) white sugar
  • 2 tablespoons (30ml) cold water
Flan
  • 1 cup (250ml) 2% milk
  • 1 cup (250ml) heavy cream
  • ¼ cup (50g) sugar
  • 2 teaspoons (10ml) vanilla extract
  • 1 pinch sea salt
  • 3 extra large eggs , lightly beaten

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).
  7. Serve Flan: Run a knife around the ramekins and invert onto a plate. Then, serve cold!

Notes

  • Storage: you can store the cooked Instant Pot Flan in the ramekins in the fridge for up to 3 days.
  • Rate Amy + Jacky's Recipe: If you've tried our recipe, don't forget to rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 288kcal (14%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 139mg (46%) Sodium 71mg (3%) Potassium 115mg (3%) Sugar 27g (54%) Vitamin A 740IU (15%) Vitamin C 0.2mg (0%) Calcium 85mg (9%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 288

% 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.