Flan
By :The Essential Mexican Instant Pot Cookbook by Deborah Schneider
Print Recipe
Flan can be tricky to make in a conventional oven, but the Instant Pot cooks it perfectly—and fast. My recipe contains a bit of cream cheese for extra smoothness and richness, and it makes its own sauce as it sits in the refrigerator. I like the drama of serving one large flan on a platter, surrounded by fresh berries.
Votes: 4
Rating: 4
Rate this recipe!
Course Dessert
Cuisine Mexican
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 12 minutes
Cook Time 18 minutes
Servings
6 - 8 servings
Ingredients
  • 1/2 cup sugar
  • 5 large eggs
  • 12 ounces condensed milk 1 can
  • 14 ounces sweetened condensed milk 1 can
  • 1/4 cup cream cheese at room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • fresh berries for serving
  • WHIPPED CREAM for serving (optional)
Course Dessert
Cuisine Mexican
Difficulty Easy
Browse Category Dessert, Kid-Friendly
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Cream Cheese, Eggs, Sugar
Prep Time 12 minutes
Cook Time 18 minutes
Servings
6 - 8 servings
Ingredients
  • 1/2 cup sugar
  • 5 large eggs
  • 12 ounces condensed milk 1 can
  • 14 ounces sweetened condensed milk 1 can
  • 1/4 cup cream cheese at room temperature
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt
  • fresh berries for serving
  • WHIPPED CREAM for serving (optional)
Votes: 4
Rating: 4
Rate this recipe!
Instructions
  1. Grease a 7-inch round cake pan with vegetable oil.
  2. Add the sugar to a small saucepan, then set pan over medium-low heat. Cook the sugar, stirring occasionally with a silicone spatula once it begins to melt, until dark golden brown, 3 to 5 minutes. Very carefully pour the caramel into the prepared pan and, using heat-resistant mitts, swirl the pan to evenly coat the bottom.
  3. In a blender, combine the eggs, condensed milk, evaporated milk, cream cheese, vanilla, and salt. Blend until very smooth, then let stand for 5 minutes. Using a spoon, skim off and discard any foam on the surface. Pour the mixture into the caramel-lined cake pan and cover with aluminum foil.
  4. Pour 2 cups water into the Instant Pot. Place the covered pan on a long-handled wire rack. Holding the handles of the rack, lower it into the pot.
  5. Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 15 minutes.
  6. When the cooking program is complete, press Cancel. Perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and, wearing heat-resistant mitts, grab the handles of the rack and lift it out of the pot. Carefully remove the foil from the pan; the center of the flan will still be a little jiggly.
12 replies
  1. ParadeRest75
    ParadeRest75 says:

    What do you when cooked?? Take out of pan and into frige? Leave in pan and fridge? Turn it upside down ??

  2. Bellita2
    Bellita2 says:

    My question is, after removing from insta pot, pulling foil off, how long do you wait to place on serving plate?

  3. Cruz
    Cruz says:

    After removing from the Instant Pot, let it cool completely. Then refrigerate for at least 3 hours. Best if left overnight.

  4. Diana
    Diana says:

    Instructions on pressure level way too vague…my flan exploded all over my instant pot. Waste of time on my Thanksgiving morning.

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