There is nothing better than a dish of delicate, creamy flan, especially after a spicy meal. This lighten, pressure cooked version of Latin flan takes less time (and attention) to prepare than traditional oven methods and is impressive to serve as one large dish that can be spooned into individual servings. For best results, make flan the day before serving so that it has plenty of time to chill.
114 ounce can fat-free sweetened condensed milk (not evaporated milk)
1 ½cuplow-fat milk
6-quartelectric pressure cookerInstant Pot or stove top pressure cooker
2-quartsoufflé dishor any oven-proof 4-inch deep dish that will fit inside your pressure cooker
Stir together the sugar and ¼ cup water in a medium sauce pan. Place the pan over medium heat and bring to a boil (2 minutes.) Continue to cook without stirring until the bubbling sauce starts to turn caramel colored (4-6 minutes).
Pour the amber syrup into a 2-quart soufflé dish, swirling the mixture until it has covered the bottom and up the side of the dish.
In a medium bowl whisk the milks, eggs, vanilla and salt until combined. Strain the mixture through a mesh strainer directly into the prepared soufflé dish, using the back of spoon to force remaining egg through the strainer. This will ensure that the texture of your flan is smooth, creamy and without unincorporated bits of yolks and whites.
Prepare the electric pressure cooker by placing the trivet in the bottom of the cooker, and then pour 1 cup of water in the bottom.
Cover the filled soufflé dish with foil and lower into the trivet. Close the lid and lid vent, and then set the cooker for 12 minutes at high pressure. Allow the cooker to naturally release (for 15 minutes), then remove the flan from the cooker.
Once the flan has to come to room temperature, chill overnight or at least 4 hours.
To serve, run a sharp knife along the edge of the flan to release it from the dish. Cover the flan with an inverted serving dish, then flip the soufflé dish over and allow the flan to slide onto the dish.
Stove top pressure cooker version: bring to high pressure for 8 minutes then use a natural release (about 15 minutes)
Original oven version: Place the covered flan dish in a larger baking pan and fill the pan with boiling water until it surrounds the flan dish 1-2 inches deep. Bake for 75 minutes at 325 °F until the custard is set, but still jiggly in the center.