Best 2 Pressure Cooker Flan In A Jar Recipes

PRESSURE-COOKER PUMPKIN FLANS

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.

PRESSURE-COOKER CARAMEL FLAN RECIPE - (4/5)

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!