Brazilian recipe
Creamy Pressure Cooker Condensed Milk Flan
Master the art of making a velvety, decadent condensed milk flan in your pressure cooker. A classic Brazilian sweet treat that's surprisingly quick and fuss-free.
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Ingredients
3/4 cup granulated sugar
1/4 cup boiling water
2 large eggs
1 can (14 oz) sweetened condensed milk
1 1/4 cups whole milk
3 cups water for the pressure cooker water bath
1/4 cup boiling water
2 large eggs
1 can (14 oz) sweetened condensed milk
1 1/4 cups whole milk
3 cups water for the pressure cooker water bath
Where to find ingredients
You can find all these ingredients at any local grocery store. Sweetened condensed milk is usually in the baking or international foods aisle. The whole milk and eggs are in the refrigerated dairy section. Granulated sugar is a standard pantry staple. If you have trouble finding a specialized flan mold, any heat-safe round metal pan that fits inside your pressure cooker will work.
Preparation method
- Crack the eggs one by one into a small bowl before adding them to a larger mixing bowl
- Whisk the eggs gently with a wire whisk just until the yolks and whites are combined
- Pour in the sweetened condensed milk and whisk until fully incorporated into the egg mixture
- Slowly add the milk, stirring delicately to ensure the mixture stays smooth and free of air bubbles
- Set the flan batter aside
- In a heavy-bottomed pan, melt the sugar over low heat, stirring with a spatula until it turns a deep golden caramel color
- Very carefully stir in the 1/4 cup of boiling water, watching out for any hot steam or splashes
- Continue to stir until the caramel is completely smooth and uniform
- Pour the caramel into an 18 cm flan mold or ring pan, rotating it with a kitchen towel to coat the bottom and sides thoroughly
- Strain the flan mixture through a fine-mesh sieve directly into the prepared caramel-coated pan
- Seal the top of the pan tightly with aluminum foil, crimping the edges to ensure a secure fit
- Line the bottom of your pressure cooker with a folded kitchen towel to protect the mold
- Pour 3 cups of water into the pressure cooker to create a water bath and carefully place the flan mold inside
- Lock the lid and cook over low heat for 10 minutes once the cooker reaches full pressure
- Carefully release the steam from the pressure cooker following the manufacturer's safety instructions
- Check that the surface of the flan feels firm to the touch, then carefully remove the pan
- Remove the foil and let the flan cool down to room temperature on your counter
- Place in the fridge for at least 3 hours to chill completely before attempting to unmold
- To unmold, briefly warm the bottom of the pan over a low flame on the stove
- Run a thin knife around the edges, place a deep serving plate on top, and invert it quickly in one confident motion
Observations
Condensed milk flan prepared in a pressure cooker is a true staple of Brazilian home cooking, beloved for its signature silky texture and rich, comforting flavor. This method streamlines the classic recipe, making it a perfect quick-fix dessert for busy weeknights without ever sacrificing that authentic, high-quality finish.
Whether you are wrapping up a special dinner or just craving a little homemade indulgence, this flan never fails to impress. Using a pressure cooker ensures even, gentle heat for a perfect set, while the golden caramel sauce provides that essential touch of sweetness and sophistication that makes this classic so special.
Whether you are wrapping up a special dinner or just craving a little homemade indulgence, this flan never fails to impress. Using a pressure cooker ensures even, gentle heat for a perfect set, while the golden caramel sauce provides that essential touch of sweetness and sophistication that makes this classic so special.
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