Best 3 Pressure Cooker Espresso And Toasted Almond Flan Recipes
Indulge in a delightful culinary journey with our diverse collection of recipes, featuring the Pressure Cooker Espresso and Toasted Almond Flan as the star attraction. This delectable dessert boasts a velvety smooth texture, rich coffee flavor, and a hint of toasted almonds, making it an irresistible treat for coffee and dessert enthusiasts alike.
Alongside this flan recipe, you'll also discover a tempting selection of other culinary creations to satisfy your sweet cravings. From the classic Chocolate Lava Cakes that ooze with rich, molten chocolate to the refreshing Lemon Blueberry Pound Cake that bursts with citrusy goodness, these recipes offer a symphony of flavors to tantalize your taste buds.
For those who prefer a fruity twist, the Strawberry Shortcake Parfaits layer sweet strawberries, creamy whipped cream, and fluffy biscuits into a delightful dessert. And if you're seeking a gluten-free option, the Flourless Chocolate Torte delivers a decadent chocolate experience without compromising on taste.
Our recipe collection also includes the indulgent Banana Cream Pie, featuring a creamy banana filling nestled in a flaky crust. For a unique twist, try the Salted Caramel Apple Pie, which combines the sweetness of apples with a touch of salty caramel for a harmonious blend of flavors.
Expand your dessert repertoire with our diverse selection of recipes, ranging from the classic to the innovative. Treat yourself to a culinary adventure that will leave you craving more.
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.
PRESSURE-COOKER PUMPKIN FLANS
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. -Charles Insler, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and 1/4 cup water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes., In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg white, salt, spices and remaining 2/3 cup sugar until blended but not foamy. Slowly stir in hot milk. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins., Cover each ramekin with foil. Place trivet insert and 1 cup water in pressure cooker. Set ramekins on trivet. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 13 minutes. Quick-release pressure., Centers should just be set (mixture will jiggle) and a thermometer inserted in flan should read at least 160°. Carefully remove ramekins. Cool 10 minutes; refrigerate, covered, at least 4 hours. Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. If desired, sprinkle with additional cinnamon. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 219mg sodium, Carbohydrate 45g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.
Tips:
- For the smoothest flan, use a fine-mesh strainer to strain the custard mixture before pouring it into the ramekins.
- To prevent the flan from curdling, temper the eggs by slowly whisking in the hot milk mixture.
- Cover the ramekins with aluminum foil before baking to prevent the tops from browning too quickly.
- Use a toothpick or skewer to check the doneness of the flan. It should come out clean when inserted into the center.
- Let the flan cool completely before refrigerating. This will help it to set properly.
- Serve the flan chilled, garnished with toasted almonds and a dollop of whipped cream.
Conclusion:
This pressure cooker espresso and toasted almond flan is a delicious and easy-to-make dessert. It's perfect for any occasion, from a special dinner party to a casual get-together. The espresso adds a rich, coffee flavor to the flan, while the toasted almonds add a crunchy texture. This flan is sure to be a hit with everyone who tries it.
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