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
3 cups water (for the bain-marie)
2 eggs
1 can condensed milk
1/4 cup boiling water
3/4 cup sugar
1 1/4 cups milk
2 eggs
1 can condensed milk
1/4 cup boiling water
3/4 cup sugar
1 1/4 cups milk
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.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger container.
- Beat the eggs gently with a wire whisk to mix the yolks and whites.
- Add the condensed milk and incorporate it 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 it turns a golden color, stirring with a spatula.
- Carefully add 1/4 cup of boiling water to the caramel, being mindful of the splatters.
- Stir until the caramel is smooth.
- Pour the caramel into an 18 cm tube pan, rotating the pan with a cloth to coat the bottom and sides.
- Strain the flan batter directly into the caramelized pan.
- Cover the pan tightly with aluminum foil, folding the edges to secure it.
- 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 flan pan 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 firm; remove the pan with care.
- Remove the aluminum foil and let the flan cool to room temperature.
- Refrigerate for at least 3 hours before unmolding.
- To unmold, lightly warm the bottom of the pan over the stove.
- Run a knife around the sides to loosen the flan, cover with a deep plate, and invert it all at once.
Observations
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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