Beef Tongue in Tomato Broth
Chocolate Flan
| By : |
Architect by profession, cook by heart. Entrepreneur and creator of @mirecetariodecomida
| Passive Time | 2 Hours Refrigeration |
| Servings |
8 Portions
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Ingredients
- 6 large eggs
- 1 can evaporated milk
- ⅓ cup monk fruit
- 6 oz low-fat cream cheese 180 g
- 1 tsp vanilla extract
- 3.5 oz chocolate bar 100 g
For the caramel:
- ¼ cup coconut sugar
- 2 tbsp Water
- Chopped and toasted pecans for garnishing
- Chocolate flakes for garnishing
Ingredients
For the caramel:
|
Instructions
- Melt the chocolate over a bain-marie or in the microwave and blend or process with the other ingredients.
- In a hot pan or pot, add the sugar and water. Let form a caramel and pour over the flan mold. Pour the previous mixture on top and cover with aluminum foil.
- Place the stainless steel inner pot inside the Instant Pot®, add
2 cups water, insert the rack, and place the pan on top. - Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 30 Minutes.
- When done cooking, let the steam release naturally. Once all the pressure has released, press Cancel. Let cool completely and unmold.
- Garnish with nuts and grated or shredded chocolate and refrigerate for at least 2 hours before serving.
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