Brazilian recipe
Pressure Cooker Flan
This pressure cooker flan is a practical version of the classic Brazilian dessert, ensuring a creamy and uniform texture.
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Ingredients
2 eggs
1 1/4 cups milk
3 cups water (for bain-marie and caramel)
1/4 cup boiling water
3/4 cup sugar
1 tin condensed milk
1 1/4 cups milk
3 cups water (for bain-marie and caramel)
1/4 cup boiling water
3/4 cup sugar
1 tin condensed milk
Where to find ingredients
Condensed milk, eggs, milk, sugar, and water can be found at most grocery stores. Baking supplies and cookware are 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 condensed milk and incorporate well into the egg mixture
- Pour the milk in 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 color, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel, being cautious of splattering
- Stir until the caramel is smooth
- Pour the caramel into an 18 cm ring mould, turning the mould with a cloth to coat the bottom and sides
- Strain the pudding batter directly into the caramel-lined mould
- Cover the mould, sealing it tightly with foil and folding the edges to secure it
- Line the bottom of a pressure cooker with a folded kitchen towel
- Add 3 cups of water to the pressure cooker for the bain-marie and place the mould inside
- Close the pressure cooker lid 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 pudding is firm; carefully remove the mould
- Remove the foil and allow the pudding to cool to room temperature
- Refrigerate for at least 3 hours before unmoulding
- To unmould, gently warm the bottom of the tin over a flame
- Run a knife around the sides to loosen the pudding, cover with a deep plate, and invert in one quick motion
Observations
The 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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