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
1 can condensed milk
1 1/4 cups milk
2 eggs
1/4 cup boiling water
3 cups water for the bain-marie
3/4 cup sugar
1 1/4 cups milk
2 eggs
1/4 cup boiling water
3 cups water for the bain-marie
3/4 cup sugar
Where to find ingredients
All ingredients can be 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
- Beat the eggs gently with a whisk to combine the yolks and whites
- Add the condensed milk and whisk well into the egg mixture
- Pour in the milk gradually, stirring delicately to avoid forming air bubbles
- Set the flan batter aside
- In a saucepan, melt the sugar over low heat until golden brown, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of splatters
- Stir until the caramel is smooth
- Pour the caramel into an 18 cm ring mold, rotating it with a cloth to coat the bottom and sides
- Strain the flan batter directly into the caramelized mold
- Cover the mold tightly with aluminium foil, folding the edges to seal
- 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 mold 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 set; remove the mold with caution
- Remove the aluminium foil and let the flan cool to room temperature
- Refrigerate for at least 3 hours before unmolding
- To unmold, gently warm the bottom of the mold over the stove
- Run a knife around the edges to loosen the flan, place a deep plate on top, 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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