Brazilian recipe
Pressure Cooker Milk Flan
This milk flan made in an electric pressure cooker is a practical version of the classic Brazilian dessert, ensuring a creamy and uniform texture.
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Ingredients
3 cups water (for the bain-marie and caramel)
1/4 cup boiling water
3/4 cup sugar
2 eggs
1 1/4 cups milk
1 tin condensed milk
1/4 cup boiling water
3/4 cup sugar
2 eggs
1 1/4 cups milk
1 tin condensed milk
Where to find ingredients
All ingredients can be found in the baking and dairy aisles of local supermarkets or grocery stores.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger container
- Whisk the eggs gently with a wire whisk to mix yolks and whites
- Add the condensed milk and incorporate it well into the egg mixture
- Pour the milk in gradually, stirring gently so as not to form air bubbles
- Set the flan batter aside
- In a saucepan, melt the sugar over low heat until it reaches a golden hue, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel syrup, being mindful of splashes
- Stir until the syrup is smooth and homogeneous
- Pour the caramel into an 18 cm bundt tin, rotating the tin with a cloth to coat the base and sides
- Sieve the flan batter directly over the caramelised tin
- Cover the tin and seal it tightly with aluminium foil, folding the edges to secure
- Line the bottom of the pressure cooker with a folded tea towel
- Add 3 cups of water to the pressure cooker for the bain-marie and position the tin with the flan inside
- Close the pressure cooker and cook over low heat for 10 minutes after it reaches pressure
- Release the pressure from the cooker carefully
- Check that the surface of the flan is firm; remove the tin carefully
- Remove the aluminium foil and let the flan cool at room temperature
- Refrigerate for at least 3 hours before turning out
- To turn out, lightly heat the bottom of the tin over the flame
- Run a knife around the sides to loosen the flan, cover with a deep plate and invert in one motion
Observations
Preparing flan in an electric pressure cooker accelerates the cooking time, allowing the dessert to be ready quickly. The secret to a smooth, bubble-free flan is to mix the ingredients gently without incorporating air and letting the batter rest before cooking.
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