Best 2 Pressure Cooker Caramel Flan Recipes
Indulge in the creamy and luscious delight of Flan, a classic dessert with a rich history and diverse variations. This article presents a collection of Flan recipes, each offering a unique twist on this timeless treat. From the classic Caramel Flan, known for its velvety custard and caramelized sugar topping, to the refreshing Mango Flan, which combines the tropical flavors of mango with the creamy custard base, this article has something for every Flan enthusiast.
Additionally, we explore the savory side of Flan with our savory Flan recipes. The Spinach and Cheese Flan is a delightful combination of spinach, cheese, and custard, while the Mushroom and Bacon Flan offers a hearty and savory twist. These savory Flans are perfect for a light lunch or as a side dish to your favorite meal.
Whether you prefer the classic Caramel Flan, the refreshing Mango Flan, or the savory Spinach and Cheese or Mushroom and Bacon Flan, this article has a recipe that will tantalize your taste buds and leave you craving more. So, gather your ingredients, follow our step-by-step instructions, and embark on a culinary journey that will introduce you to the delectable world of Flan.
PRESSURE-COOKER CARAMEL FLAN RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 7
Steps:
- CUSTARD: Mix the milk and vanilla extract. Using a fork or a whisk, mix 4 whole eggs plus 1 egg yolk with the sugar. Pour the milk and vanilla, milk into the egg mixture. Whisk well, and the mixture will be very watery. Set aside. CARAMEL: In your widest saute pan (I use a saucier pan), add the sugar and turn the flame to high and wait. Do not stir--at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel. As soon as almost all of the sugar has turned to caramel turn off the heat. Carefully pour the caramel into the ring form pan, or into individual ramekins. Fill the caramelized containers, by pouring or using a soup ladle, leaving 1/2-inch space from the top. Cover the forms tightly with aluminum foil. Prepare the pressure cooker by adding one cup of water into the pot. If using a ring mold, cover it with foil and carefully lower it. My trivet has handles, so this makes it much easier. otherwise, make a foil sling. Place the pressure-cooker lid on and lock it in place. Set the pressure to high and for 10 minutes. If using ramekins, cover each one with foil and place on a trivet. Carefully lower into the pressure cooker. Lock the lid on, and set for 6 minutes on high. Once the pressure cooker beeps, allow a natural pressure release of 10 minutes. If you need to cook a second batch of ramekins, be sure to add more water. Allow the flan/creme caramel to cool for one hour. I cover them with plastic, place them on a small baking sheet and refrigerate for at least 3 hours. SERVE: Place each ramekin or the ring mold in a baking dish of very warm water. Allow to sit for 30 to 60 seconds. Use a paring knife to around the rim of each dish. Place a dish on top, and flip over. Enjoy!
PRESSURE-COOKER FLAN IN A JAR
Spoil yourself or the people you love with these delightful portable custards-a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. -Megumi Garcia, Madison, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in hot water. Quickly pour into 6 hot 4-ounce jars., In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight., Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet, offset-stacking as needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Cool jars 30 minutes at room temperature. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.
Nutrition Facts : Calories 223 calories, Fat 10g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 306mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
Tips:
- Make sure your pressure cooker is large enough to accommodate the flan dish and the trivet.
- Use a silicone or parchment paper sling to lower the flan dish into the pressure cooker. This will prevent the dish from tipping over and spilling the custard.
- Cover the flan dish tightly with foil or a lid. This will help to prevent evaporation and ensure that the flan cooks evenly.
- Use a meat thermometer to check the internal temperature of the flan. It should be between 175 and 180 degrees Fahrenheit (80 to 82 degrees Celsius) when it is done.
- Let the flan cool completely before refrigerating it. This will help to prevent it from cracking.
Conclusion:
Pressure cooker caramel flan is a delicious and easy dessert that is perfect for any occasion. With its creamy texture and rich caramel flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give pressure cooker caramel flan a try. You won't be disappointed!
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