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
1/4 cup boiling water
3 cups water (for the bain-marie)
2 eggs
3/4 cup sugar
1 1/4 cups milk
1 tin condensed milk
3 cups water (for the bain-marie)
2 eggs
3/4 cup sugar
1 1/4 cups milk
1 tin condensed milk
Where to find ingredients
You can find all ingredients, such as sweetened condensed milk, whole milk, and granulated sugar, at any local grocery store or supermarket in the baking or dairy aisles.
Preparation method
- Crack the eggs individually into a small bowl and transfer them to a larger container
- Whisk the eggs gently with a wire whisk to combine yolks and whites
- Add the condensed milk and incorporate it well into the egg mixture
- Pour in the milk gradually, stirring gently to avoid forming air bubbles
- Set the pudding batter 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 syrup, taking care with splashes
- Stir until the syrup is smooth and homogeneous
- Pour the caramel into an 18 cm ring mould, rotating the tin with a cloth to coat the base and sides
- Strain the pudding batter directly into the caramelised mould
- Cover the mould, sealing it well with aluminium foil, folding the edges to secure it
- Line the bottom of the pressure cooker with a folded tea towel
- Add 3 cups of water to the pressure cooker for the bain-marie and place the mould inside
- Close the pressure cooker and cook on low heat for 10 minutes after it reaches pressure
- Release the pressure from the cooker carefully
- Check if the surface of the pudding is firm; carefully remove the mould
- Remove the aluminium foil and allow the pudding to cool to room temperature
- Refrigerate for at least 3 hours before turning out
- To turn out, lightly heat the bottom of the mould over the stove
- Run a knife around the sides to loosen the pudding, cover with a deep plate and invert in one motion
Observations
Preparing flan in a pressure cooker speeds up the cooking time, allowing the dessert to be ready quickly. The secret to a smooth, hole-free flan is to mix the ingredients gently without incorporating air and letting the batter rest before cooking.
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