Brazilian recipe
Condensed milk flan in a pressure cooker (Pudim de leite condensado na panela de pressão)
Learn how to make a velvety, creamy condensed milk flan using a pressure cooker for quick, perfect results.
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Ingredients
3/4 cup sugar
1/4 cup boiling water
2 eggs
1 can condensed milk
1 1/4 cups milk
3 cups water (for the water bath)
1/4 cup boiling water
2 eggs
1 can condensed milk
1 1/4 cups milk
3 cups water (for the water bath)
Where to find ingredients
You can find these staples at any local grocery store. For the condensed milk and eggs, any standard pantry aisle or dairy section will suffice. If you have trouble finding standard molds, a round heat-safe cake tin that fits your pressure cooker is a suitable substitute.
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 it well into the egg mixture.
- Pour in the milk gradually, stirring gently to avoid creating air bubbles.
- Set the flan batter aside.
- In a saucepan, melt the sugar over low heat until it reaches a golden color, stirring with a spatula.
- Carefully add the 1/4 cup of boiling water to the caramel, being mindful of splashes.
- Stir until the syrup is smooth and homogeneous.
- Pour the caramel into an 18 cm ring mold, rotating it with a cloth to coat the bottom and sides.
- Strain the flan batter directly into the caramelized mold.
- Cover the mold tightly with aluminum foil, 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 mold inside.
- Close the pressure cooker and cook on low heat for 10 minutes after it reaches pressure.
- Release the pressure from the cooker carefully.
- Check if the surface of the flan is firm; remove the mold with caution.
- Remove the aluminum foil and let the flan cool to room temperature.
- Refrigerate for at least 3 hours before unmolding.
- To unmold, lightly heat the bottom of the mold over a flame.
- Run a knife along the edges to loosen the flan, place a deep plate on top, and invert it in one swift motion.
Observations
Condensed milk flan prepared in a pressure cooker is a staple of Brazilian cuisine, cherished for its velvety texture and unmistakable flavor. This version speeds up the preparation time, making it an accessible dessert even when time is short, without ever compromising the quality or the traditional result.
Perfect for rounding off a special meal or simply satisfying a sweet craving, this flan is a crowd-pleaser. The efficiency of the pressure cooker ensures even, fast cooking, while the golden caramel sauce provides that signature touch of sweetness and sophistication.
Perfect for rounding off a special meal or simply satisfying a sweet craving, this flan is a crowd-pleaser. The efficiency of the pressure cooker ensures even, fast cooking, while the golden caramel sauce provides that signature touch of sweetness and sophistication.
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