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!
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Zaheer Awan
z_a99@gmail.comI was disappointed with this recipe. The flan was too eggy and the caramel sauce was too runny.
BIPLOB BISWAS
biswasbiplob@aol.comThis is the best flan recipe I've ever tried! The texture was perfect and the flavor was amazing.
Sahil Ahmadi
sahil41@hotmail.comI've made this flan several times now and it always turns out perfectly. It's a great recipe for a special occasion.
salman rao
s.rao32@yahoo.comThe flan was a bit too dense for my liking, but the caramel sauce was perfect.
FuzeFitness With Natalie
natalie_f11@gmail.comThis recipe was easy to follow and the flan turned out great! I will definitely be making it again.
Charles Infinity Smith
sc@hotmail.co.ukThe flan was delicious, but I found that the caramel sauce was a bit too sweet for my taste.
L Day
dl6@yahoo.comThis recipe is a game-changer! I used to spend hours making flan in the oven, but now I can have it ready in a fraction of the time.
Fosu Ernest
fosu@yahoo.comI was a bit skeptical about making flan in a pressure cooker, but I'm so glad I tried it! It turned out beautifully and was so easy to make.
Sagun Sharma
ssharma@gmail.comAmazing! My family loved it. Definitely a keeper.
Richard Wright
r_w76@aol.comI've tried many flan recipes, but this one is by far the best. The pressure cooker method makes it so easy to get a perfectly cooked flan every time.
Mdjakirhossain 789
789@gmail.comThis flan was absolutely delicious! The caramel sauce was perfectly smooth and flavorful, and the custard was creamy and rich. I loved that I could make it in my pressure cooker, which made it so easy and convenient.