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
3/4 cup sugar
3 cups water (for the bain-marie)
1 tin condensed milk
1/4 cup boiling water
2 eggs
1 1/4 cups milk
3 cups water (for the bain-marie)
1 tin condensed milk
1/4 cup boiling water
2 eggs
1 1/4 cups milk
Where to find ingredients
All ingredients can be found in the dairy and baking aisles of any standard supermarket or grocery store.
Preparation method
- Crack the eggs individually into a small bowl and transfer to a larger container
- Beat the eggs gently with a wire whisk to mix the yolks and whites
- Add the condensed milk and incorporate it well into the egg mixture
- Pour in the milk gradually, stirring delicately to avoid forming air bubbles
- Set the pudding batter aside
- In a saucepan, melt the sugar over low heat until it reaches a golden colour, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splashes
- Stir until the caramel is smooth and homogenous
- Pour the caramel into an 18 cm ring mould, rotating the mould with a cloth to coat the bottom and sides
- Strain the pudding batter directly into the caramel-coated mould
- Cover the mould, sealing it well with aluminium foil, and fold the edges to secure it
- Line the bottom of the pressure cooker with a folded kitchen towel
- Add 3 cups of water to the pressure cooker for the bain-marie and place the mould with the pudding 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 if the surface of the pudding is firm; remove the mould carefully
- Remove the aluminium foil and let the pudding cool down to room temperature
- Refrigerate for at least 3 hours before turning it out
- To turn out the pudding, heat the bottom of the mould slightly over the hob
- Run a knife around the sides to loosen the pudding, cover with a deep plate and invert in one motion
Observations
Preparing flan in an electric pressure cooker speeds up the cooking time, allowing the dessert to be ready quickly. The secret to a smooth flan is to mix the ingredients without incorporating air and to let the batter rest before cooking.
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