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
1 can condensed milk
2 eggs
1 1/4 cups milk
3/4 cup sugar
1/4 cup boiling water
2 eggs
1 1/4 cups milk
3/4 cup sugar
1/4 cup boiling water
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 to a larger container
- Use a whisk to gently mix the egg whites and yolks
- Add the condensed milk and incorporate well
- Gradually pour in the milk, stirring gently to avoid creating air bubbles
- Let the mixture rest while you prepare the caramel
- Heat 3 cups of water in a kettle for the caramel and water bath
- Place the sugar in a pan over low heat, stirring with a spatula until golden
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splashes
- Stir until the mixture is homogeneous
- Pour the caramel into a 7-inch ring mold
- Tilt the mold using a cloth to coat the sides as well
- Strain the flan mixture directly into the caramelized mold
- Seal the mold with aluminum foil, folding the edges to secure it
- Line the bottom of the pressure cooker with a folded dish towel
- Add water for the water bath and place the mold inside the cooker
- Close the cooker and cook under low pressure for 10 minutes
- Carefully release the pressure from the cooker after the indicated time
- Check if the surface of the flan is firm and carefully remove it from the cooker
- Remove the aluminum foil and let the dessert cool at room temperature
- Refrigerate for at least 3 hours before unmolding
- Lightly heat the bottom of the mold over the stove to loosen the caramel when unmolding
- Loosen the sides with a knife, cover with a deep plate, and invert all at once
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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