Brazilian recipe
Pressure Cooker Milk Flan
This pressure cooker flan is a practical version of the classic Brazilian dessert, ensuring a creamy and uniform texture in record time.
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Ingredients
1/4 cup boiling water
1 1/4 cups milk
1 tin condensed milk
2 eggs
3 cups water (for the bain-marie and syrup)
3/4 cup sugar
1 1/4 cups milk
1 tin condensed milk
2 eggs
3 cups water (for the bain-marie and syrup)
3/4 cup sugar
Where to find ingredients
You can find all ingredients, such as sweetened condensed milk, fresh eggs, and granulated sugar, at any local supermarket or grocery store.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger mixing bowl
- Whisk 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 in the milk gradually, stirring delicately to avoid forming air bubbles
- Set the flan 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 syrup, taking care of any 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 flan batter directly into the caramel-coated mould
- Cover the mould, sealing it tightly with aluminium foil, and fold the edges to secure it
- Line the base of the pressure cooker with a folded kitchen towel
- Add 3 cups of water into the pressure cooker for the bain-marie and place the mould with the flan inside
- Close the pressure cooker lid and cook on low heat for 10 minutes once pressure builds up
- Release the pressure from the cooker carefully
- Check if the surface of the flan is firm; remove the mould carefully
- Remove the aluminium foil and allow the flan to cool at room temperature
- Refrigerate for at least 3 hours before unmoulding
- To unmould, gently heat the base of the mould over the stove
- Run a knife around the edges to loosen the flan, cover with a deep plate and invert in one quick motion
Observations
Using an electric 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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