Brazilian recipe
Pressure Cooker Milk Flan
This milk flan made in an electric pressure cooker is a convenient version of the classic Brazilian dessert, ensuring a creamy and uniform texture.
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Ingredients
2 eggs
1/4 cup boiling water
3/4 cup sugar
3 cups water (for the bain-marie and syrup)
1 tin condensed milk
1 1/4 cups milk
1/4 cup boiling water
3/4 cup sugar
3 cups water (for the bain-marie and syrup)
1 tin condensed milk
1 1/4 cups milk
Where to find ingredients
All ingredients are pantry staples commonly found in the baking or dairy aisles of any local grocery store or supermarket.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger container
- 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 delicately to avoid forming air bubbles
- Set the flan mixture aside
- In a saucepan, melt the sugar over low heat until it reaches a golden color, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splashes
- Stir until the syrup becomes 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 flan mixture directly into the caramelised tin
- Cover the tin and seal it tightly with aluminium 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 bain-marie and place the tin with the flan 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 if the surface of the flan is firm; remove the tin carefully
- Remove the aluminium foil and let the flan cool at room temperature
- Place in the fridge for at least 3 hours before unmoulding
- To unmould, gently warm the bottom of the tin on the stove
- Run a knife along the sides to loosen the flan, cover with a deep plate and invert in one swift motion
Observations
Preparing this in an electric pressure cooker accelerates cooking time, allowing the dessert to be ready quickly. The secret to a smooth flan is to mix the ingredients without incorporating air and to let the batter rest before cooking.
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