Brazilian recipe
Pressure Cooker Milk Flan
This pressure cooker milk flan is a practical take on the classic Brazilian dessert, ensuring a creamy and uniform texture.
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Ingredients
2 eggs
1/4 cup boiling water
1 tin sweetened condensed milk
3/4 cup sugar
1 1/4 cups milk
3 cups water (for the water bath and caramel)
1/4 cup boiling water
1 tin sweetened condensed milk
3/4 cup sugar
1 1/4 cups milk
3 cups water (for the water bath and caramel)
Where to find ingredients
All ingredients such as sweetened condensed milk, eggs, milk, and granulated sugar can be found in the baking and dairy aisles of most major supermarkets.
Preparation method
- Crack the eggs individually into a small bowl and transfer 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 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 steam and splatters.
- Stir until the caramel is smooth and consistent.
- Pour the caramel into an 18 cm ring tin, rotating the tin with a tea towel to coat the bottom and sides.
- Sieve the pudding batter directly into the caramel-lined tin.
- Cover the tin securely with aluminium foil, folding the edges to create a tight seal.
- Line the base of the pressure cooker with a folded tea towel.
- Add 3 cups of water to the pressure cooker for the water bath and place the tin inside.
- Seal the pressure cooker and cook on low heat for 10 minutes once pressure is reached.
- Carefully release the pressure from the cooker.
- Check if the surface of the pudding is set; remove the tin carefully.
- Remove the aluminium foil and allow the pudding to cool to room temperature.
- Place in the fridge for at least 3 hours before unmoulding.
- To unmould, gently warm the base of the tin over the stovetop.
- Run a knife around the edges to loosen the pudding, cover with a deep serving 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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