Brazilian recipe
Pressure Cooker Milk Flan
This pressure cooker milk flan 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 can condensed milk
1 1/4 cups milk
1/4 cup boiling water
3/4 cup sugar
2 eggs
1 can condensed milk
1 1/4 cups milk
Where to find ingredients
All ingredients, including sweetened condensed milk, eggs, milk, and granulated sugar, can be found in the baking or dairy aisles of most local grocery stores and supermarkets.
Preparation method
- Crack the eggs one by one into a small bowl and transfer them to a larger container.
- Beat the eggs gently with a wire whisk to combine the yolks and whites.
- Add the condensed milk and incorporate well into the egg mixture.
- Pour the milk in gradually, stirring gently to avoid creating 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 the hot splatters.
- Stir until the caramel syrup is smooth.
- Pour the caramel into an 18 cm ring mould, rotating the tin with a cloth to coat the bottom and sides.
- Strain the pudding batter directly into the caramelised mould.
- Cover the mould, sealing it tightly with aluminium foil and folding 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 water bath and place the mould with the pudding inside.
- Close the pressure cooker and cook over low heat for 10 minutes once pressure builds up.
- Release the pressure from the cooker carefully.
- Check that the surface of the pudding is firm; carefully remove the mould.
- Remove the aluminium foil and let the pudding cool to room temperature.
- Place in the fridge for at least 3 hours before unmoulding.
- To unmould, lightly heat the bottom of the tin on the stove.
- Run a knife around the edges to loosen the pudding, cover with a deep plate and invert in one swift motion.
Observations
Preparing flan in a pressure cooker speeds up the cooking time, allowing the dessert to be ready quickly. The secret to a smooth, hole-free flan is to mix the ingredients gently without incorporating air and letting the batter rest before cooking.
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