Brazilian recipe
Pressure Cooker Milk Flan
This pressure cooker milk flan is a practical version of the classic Brazilian dessert, ensuring a creamy and uniform texture.
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Ingredients
3/4 cup sugar
2 eggs
1 1/4 cups milk
1/4 cup boiling water
1 can sweetened condensed milk
3 cups water (for the bain-marie)
2 eggs
1 1/4 cups milk
1/4 cup boiling water
1 can sweetened condensed milk
3 cups water (for the bain-marie)
Where to find ingredients
You can find all ingredients, such as condensed milk, whole milk, and sugar, in any standard supermarket or grocery store. A ring-shaped mold suitable for pressure cookers is available at kitchen supply stores.
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 sweetened condensed milk and incorporate it well into the egg mixture.
- Pour the milk in gradually, stirring delicately to avoid forming 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 1/4 cup of boiling water to the caramel, being mindful of the hot splatters.
- Stir until the caramel sauce is smooth.
- Pour the caramel into an 18 cm ring mould, turning the mould with a cloth to coat the bottom and sides.
- Sieve the flan batter directly over the caramel-coated mould.
- Cover the mould, sealing 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 into the pressure cooker for the bain-marie and place the mould with the flan inside.
- Close the pressure cooker and cook over low heat for 10 minutes after it reaches full pressure.
- Release the pressure from the cooker carefully.
- Check if the surface of the flan is firm; remove the mould carefully.
- Remove the aluminium foil and allow the flan to cool to room temperature.
- Refrigerate for at least 3 hours before turning it out.
- To turn out the flan, gently heat the bottom of the mould on the stove.
- Run a knife around the edges to loosen the flan, cover with a deep plate, and invert it in one swift motion.
Observations
Preparing flan in a pressure cooker accelerates cooking time, allowing the dessert to be ready quickly. The secret to a smooth, hole-free texture is mixing the ingredients without incorporating air and letting the batter rest before cooking.
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