Brazilian recipe
Pressure Cooker Flan
This pressure cooker flan is a practical take on the classic Brazilian dessert, ensuring a creamy and smooth texture.
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Ingredients
1 can (14 oz) sweetened condensed milk
2 large eggs
1 1/4 cups (300 ml) milk
3/4 cup (150 g) granulated sugar
1/4 cup (60 ml) boiling water
2 large eggs
1 1/4 cups (300 ml) milk
3/4 cup (150 g) granulated sugar
1/4 cup (60 ml) boiling water
Where to find ingredients
Ingredients can be found at most grocery stores and supermarkets. Specialized baking ingredients might be available at dedicated kitchen supply stores.
Method
- Break eggs individually into a small bowl and transfer to a larger container
- Use a wire whisk to gently mix egg yolks and whites
- Add the sweetened condensed milk and incorporate well
- Pour in the milk gradually, 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 saucepan over low heat, stirring with a spatula until golden
- Carefully add 1/4 cup of boiling water to the caramel, watching out for splatters
- Stir until the mixture is homogeneous
- Pour the caramel into an 18 cm (7-inch) ring mold
- Tilt the mold with the help of a cloth to coat the sides as well
- Strain the flan batter directly into the caramelized mold
- Seal the mold with aluminum foil, folding the edges to secure it well
- 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
Notes
Cooking in an electric pressure cooker speeds up the baking time, allowing the dessert to be ready quickly. The key to a smooth flan is to mix the ingredients without incorporating air and let the batter rest before cooking.
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