Brazilian recipe
Pressure Cooker Flan
This electric pressure cooker flan is a practical version of the classic Brazilian dessert, ensuring a creamy and uniform texture.
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Ingredients
1 tin condensed milk
1/4 cup boiling water
3 cups water (for the bain-marie and caramel)
2 eggs
3/4 cup sugar
1 1/4 cups milk
1/4 cup boiling water
3 cups water (for the bain-marie and caramel)
2 eggs
3/4 cup sugar
1 1/4 cups milk
Where to find ingredients
Sweetened condensed milk, eggs, milk, sugar, and water can be found at most grocery stores. Look for evaporated milk and sugar in the baking aisle. Eggs and milk are typically found in the dairy section.
Preparation method
- Crack the eggs one by one into a small bowl and transfer them to a larger container
- Whisk the eggs gently with a wire whisk to combine yolks and whites
- Add the condensed milk and incorporate well into the egg mixture
- Pour in the milk gradually, stirring gently so as not to form air bubbles
- Set the pudding batter aside
- In a pan, melt the sugar over low heat until golden brown, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splatters
- Stir until the syrup is smooth
- Pour the caramel into an 18 cm ring mould, rotating the tin with a cloth to coat the base and sides
- Strain the pudding batter directly into the caramel-lined tin
- Cover the tin and seal well with aluminium foil, folding the edges to secure it
- 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 place the tin 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 that the surface of the pudding is set; remove the tin carefully
- Remove the aluminium foil and allow the pudding to cool at room temperature
- Refrigerate for at least 3 hours before unmoulding
- To unmould, warm the bottom of the tin slightly over the stove
- Run a knife around the sides to loosen the pudding, cover with a deep plate and invert in one swift motion
Observations
Cooking 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 let the mixture rest before cooking.
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