Brazilian recipe
Pressure Cooker Milk Flan
This milk flan made in an electric pressure cooker is a practical version of the classic dessert, ensuring a creamy and uniform texture.
0.0 / 5 by 0 Reviews
Ingredients
3 cups water (for the bain-marie)
1/4 cup boiling water
1 tin condensed milk
2 large eggs
3/4 cup sugar
1 1/4 cups full cream milk
1/4 cup boiling water
1 tin condensed milk
2 large eggs
3/4 cup sugar
1 1/4 cups full cream milk
Where to find ingredients
You can find sweetened condensed milk, sugar, fresh eggs, and milk at any standard grocery store or local supermarket in the baking or dairy aisles.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger mixing bowl
- Beat the eggs gently with a whisk to combine the yolks and whites
- Add the condensed milk and incorporate well into the egg mixture
- Pour in the milk gradually, stirring gently to avoid creating air bubbles
- Set the pudding mixture aside
- In a saucepan, melt the sugar over low heat until it reaches a golden colour, stirring with a spatula
- Carefully add 1/4 cup of boiling water to the caramel, being cautious of the splashes
- Stir until the caramel is smooth and consistent
- Pour the caramel into an 18 cm ring mould, rotating the tin with a cloth to coat the bottom and sides
- Sieve the pudding mixture directly into the caramel-coated tin
- Cover the tin tightly with aluminium foil, folding the edges to secure it
- Line the base of the pressure cooker with a folded kitchen cloth
- Add 3 cups of water to the pressure cooker for the bain-marie and place the tin inside
- Close the pressure cooker and cook on low heat for 10 minutes once the pressure builds up
- Carefully release the pressure from the cooker
- Check if the pudding surface is set; carefully remove the tin
- Remove the aluminium foil and allow the pudding to cool to room temperature
- Refrigerate for at least 3 hours before unmoulding
- To unmould, gently warm the bottom of the tin over the stove
- Run a knife around the edges to loosen the pudding, cover with a deep plate, and invert in one quick motion
Observations
Preparing flan in an 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 to let the batter rest before cooking.
Ratings and comments