Brazilian recipe
Pressure Cooker Flan
This pressure cooker flan is a practical take on the classic Brazilian dessert, ensuring a creamy and smooth texture.
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Ingredients
1/4 cup boiling water
2 eggs
1 1/4 cups milk
1 tin condensed milk
3/4 cup sugar
3 cups water for the bain-marie
2 eggs
1 1/4 cups milk
1 tin condensed milk
3/4 cup sugar
3 cups water for the bain-marie
Where to find ingredients
Ingredients can typically be found in most supermarkets and grocery stores. Sugar and eggs are staple items. Sweetened condensed milk is usually found in the baking or international foods aisle. Water is readily available.
Preparation method
- Crack the eggs individually into a small bowl and transfer to a larger container
- 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 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 syrup, being mindful of the splashes
- Stir until the syrup is smooth and homogeneous
- Pour the caramel into an 18 cm ring mould, rotating the tin with a cloth to coat the bottom and sides
- Sieve the pudding batter directly into the caramel-lined mould
- Cover the mould, sealing well with aluminium foil, folding the edges to secure it
- Line the bottom of the pressure cooker with a folded kitchen cloth
- Add 3 cups of water to the pressure cooker for the bain-marie and position the mould with the pudding inside
- Close the pressure cooker and cook over low heat for 10 minutes once it reaches pressure
- Release the pressure from the cooker carefully
- Check if the pudding surface is firm; remove the mould carefully
- Remove the aluminium foil and allow the pudding to cool to room temperature
- Refrigerate for at least 3 hours before turning out
- To turn out, lightly heat the bottom of the mould over the stove
- Run a knife around the sides to loosen the pudding, cover with a deep plate and invert in one motion
Observations
Cooking in an electric pressure cooker speeds up the process, 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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