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Steak Fajitas With Chimichurri
Flan
| By : |
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.
| 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)
Ingredients
|
Instructions
- Grease a
7-inch round cake pan with vegetable oil. - 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.
- 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.
- 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. - Secure the lid and set the Pressure Release to Sealing. Press Pressure Cook, then set the cooking time for 15 minutes.
- 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.
The vibrant flavors of Mexican food are celebrated in this enticing collection of 75 fresh and authentic recipes for soups, tacos, burritos, tamales, beans, salsas, desserts, all ready in minutes, thanks to the Instant Pot's revolutionary cooking power.
The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.
This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you'll want to make over and over again. DEBORAH SCHNEIDER was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of eight cookbooks, including the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; The Mexican Slow Cooker; Salsas and Moles; and ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006.
The best-selling Instant Pot—an electric, programmable pressure cooker—has quickly become one of the most popular kitchen appliances on the market for its hands-off and speedy-fast cooking abilities. The Essential Mexican Instant Pot Cookbook harnesses this revolutionary techonology to create straightforward, streamlined, and delicious recipes for Mexican favorites such as hearty posole soup, sizzling steak fajitas, tender carnitas tacos, cheesy enchiladas, stuffed tamales, classic refried beans, salsas galore, flan, churro bread pudding, and much more.
This complete guide to Mexican cooking with your Instant Pot is authored by Chef Deborah Schneider, a James Beard Award-nominated author and chef/owner of six Mexican restaurants, and includes all of her best tips and tricks, as well as the authentic dishes you'll want to make over and over again. DEBORAH SCHNEIDER was dubbed "the reigning queen of San Diego chefs" by Bon Appétit. She is the author of eight cookbooks, including the James Beard-nominated Cooking with the Seasons at Rancho La Puerta; The Mexican Slow Cooker; Salsas and Moles; and ¡Baja! Cooking on the Edge, which was one of Food & Wine's Best of the Best of 2006.
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Is it one can evaporated milk and one can sweetened evaporated milk?
Yes, exactly.
What do you when cooked?? Take out of pan and into frige? Leave in pan and fridge? Turn it upside down ??
Is it 1 can of condense milk and 1 can of sweetened evaporate milk?
It is one can regular condensed milk and 1 sweetened.
My question is, after removing from insta pot, pulling foil off, how long do you wait to place on serving plate?
After removing from the Instant Pot, let it cool completely. Then refrigerate for at least 3 hours. Best if left overnight.
Instructions on pressure level way too vague…my flan exploded all over my instant pot. Waste of time on my Thanksgiving morning.
This is by far one of the best tasting flan.
Didn’t work, it exploded and ended with a big mess all over the pot.
Instrutions mention can of evaporated milk, and that’s NOT in the ingredients ljst?
Please explain!
For pressure cook, do you use low pressure level or high pressure level? Thank you.
Hi Arshsky786,
Most recipes use High Pressure. If find a recipe that does not mention a pressure level it should was cooked at High Pressure as it is the default pressure level. Recipes that use Low pressure will mention to set to low pressure.
Is it ok to use a 7-inch springform pan?
Please clarify; you seem to say two different things:
How much sweetened condensed milk – in ounces or milliliters or grams?
How much evaporated milk – in ounces or milliliters?
Condensed milk is sold by WEIGHT – 14 oz = 397 grams.
Evaporated is sold by VOLUME – 12 fluid oz. = 354 mL
1. Avilaja2: September 11, 2018 Is it one can evaporated milk and one can sweetened evaporated milk?
Instant Pot: September 12, 2018 Yes, exactly.
2. SFYiu: September 19, 2018 Is it 1 can of condense milk and 1 can of sweetened evaporate milk?
Instant Pot: September 19, 2018 It is one can regular condensed milk and 1 sweetened.
Tried this recipe last night and its the best flan I’ve had and cooking it in the instant pot was a snap! Must try! Thank you!
It is 1 can evaporated milk and 1 can condensed milk. I’ve been making flan in a double boiler (baño de Maria) for 40 years. It’s definitely not double condensed. Anyway, thanks for the instructions for the Instant Pot. Looking forward to cutting my cooking time in half.
After you cook the flan for 15 minutes and quick release, should the flan be set? It was still liquid in the center, so I put it in for more minutes.
It exploaded all over the inside of the pot. It was not fluffy/custardy. Recipe needs to say 1 can sweetened condensed milk and 1 can evaporated milk. Also needs to say to let completely cool and put in fridge for 3+ hrs. It may be better if you do the cooling
It is delicious ! I would like to get the caramel on top of the flan, instead of the bottom of the pan. What should I do differently?
Cookeed ot today , just perfect, woth these changes : so far I donot get along with creamcheese , so replaced with good fat , yes one small avocado, and than coocked for 1:20 hr on midium Pressure.
Yummy!!
Deliciuos!!
We made this per directions, and cut into it and the center bleed out all over the serving platter. It has a great taste but what would be the changes in cooking time to complete the next one we make?
Flip it over like an upside down cake.
Can i make this in a 6 inch pan ?
I just used my instapot for the first time on this recipe. It exploded as other people have said. There was a lot of steam coming out during the cooking time. When I opened the lid there was a lot of liquid on top of the foil that went into the cake pan as I was taking it off.
We’re going to let it cool and then refrigerate to see what we have. I am not too hopeful. What did I do wrong?
Hi Jane,
If steam was coming out of the Instant Pot Pressure Cooker then it did not seal. If you are using a different sized cake pan you may have to increase the cooking time. It will also set in the fridge after cooling down.
When do you flip it over–after 3 hours of refrigeration?
I would certainly rate this five stars for taste. That said, I made this recipe using the Instant Pot Duo Nova and even though I followed the instructions exactly, the flan came out undercooked and I didn’t realize until it sat overnight and still did not set. I’m going to try adding maybe 3 to 5 minutes to the cook time, as I would like it to cook fully but not curdle, and we’ll see what happens.
So silky and creamy!!
DaneAndChrissy: please let me know how adjusted recipe worked for your model of instant pot.
Wow it’s really the best one I hate in my life!!!
Flavor was absolutely amazing however it did not set. I have an 8 quart instant pot and follow the directions exactly. I think I’m gonna try a different recipe.
You have to let it cool in the fridge for a couple of hours before eating
I cooked this for the first time for 18 minutes rather than 15 based upon comments from others. Texture at the bottom was kind of like scrambled eggs (a tad overcooked). Next time I will go with 15. Very flavourful!
can we make flan without cream cheese.
My cousin found this recipe but was too runny. Loved the flavor, so I made it and didn’t release the pressure for 3 minutes. Eggs scrambled around perimeter but center perfect. Today, 15 minutes, quick release and still scrambled. .
Made this yesterday, and it’s truly right up there with some of the best “home made” restaurant Flans I’ve had in the past.
Note the ingredients need to be updated, it should read:
– 12 oz (Fluid) Evaporated Milk
– 14 oz (Weight) Sweetened Condensed Milk.
I didn’t use any Cream Cheese (didn’t have any at home), and the next time I’ll take the Carmel off the stove just a smidge sooner.
As the recipe says it will be a little jiggly in the middle when finished, but I put it in the refrigerator overnight, and the texture was perfect after flipping it over to server. Enjoy!!!
I just love flan same recipe but I add about tweenty Maria’s cookies and 1/2 cup of milk so yummy it forms like a thin layer of crust delicious
After its done and i remove from pot do i leave it in the pan and refridgerate?
Absolutely loved this recipe. I LOVE flan and am well aware that not all flan is created equally. This was my first attempt and it came out perfect. So easy and delicious!
Could I cover a springform pan with aluminum foil so it doesn’t leak, grease it, and then use it for the flan pan?
best ever!
Do I set it to high pressure or low pressure for 15 minutes?
Wow! Made this last night. First time ever making flan. Not only was it delicious, it was picture perfect! My pan was smaller than what is called for so I had to do some math to keep proportions the same, but it came out perfect with the 15 minutes, quick release. This is a keeper!
MISTAKE in ingredients, please INSTANT POT people, correct it.
It should read: 1 can of evaporated milk and 1 can of sweetened condensed milk.
It turned out fantastic. Just make sure you put 1 can of each, NOT two cans of condensed milk.
this is the best recipe I have ever found! thank you
super easy, no problems
i do not have pressure cook selection on my instant pot ip-lux. what to press and how many minutes to cook my caramel flan?
I just made this recipe. Using all the instructions provided and it came out beautiful. I used the Manual setting from the pot at 15 min. Did the quick release and let it sit for a couple minutes there. Then carefully removed the foil paper to reveal a beautiful Flan. Is now inside my fridge waiting to cool down.
The product of this recipe is so delicious we would hesitate to try another.
We agree with others that the process has two flaws:
1. The sizes of the two milk cans are reversed, something we have affirmed both in our stores and online. The only difference this makes is the amount of concern it may cause; just buy 1 standard can of each.
2. The cooking time seems a more serious problem. When we followed the recipe (15 minutes high pressure + 10 minutes natural release), we opened the pot to about 40% soup. I put it back and reset high pressure for 10 additional minutes. Oops! For the first time ever, I failed to seal the valve, something we didn’t notice until the room began to fill with steam 10 minutes later! I open the pot to about 2 tablespoons of water sizzling on the bottom and, to our delight, perfect flan.
We haven’t determined the correct time with a sealed pot, but 15 minutes is not it. We will make this again!
For such recipes, we suggest reminding users to change to a clean, “dessert” gasket so we don’t enjoy last night’s barbecue smell with today’s flan.
Correction: Our first try was 15 minutes high pressure followed by quick release. Sorry!
Exploded in my instant pot.
Ed Dawson, if is a small flan 25 min in high pressure is fine, for a bigger flan 35 min. Also instead of 5 eggs, try only 2. Am been doing flan since for ever and I stop doing them because I always make then in the oven and it take too much time, but thanks to my IP I start making them again they are done quicky, I don’t used cream cheese either.
Wonderful results for me. I have made this several times and my Brazilian friends like it better than theirs. I follow the directions but leave it on natural release for 15 minutes the transfer onto table and remove cover until room temperature. Peace in refrigerator overnight, then remove and let sit on counter for 20 minutes s Caramel sauce gets looser to flip. Comes out perfect every time!!!
Hi, this recipe was posted 3 years ago and it has not been updated with what you do after you take the hot flan out of the IP.
Some people are eating runny hot flan, others cook the flan to death.
For the love of good food, please add the final steps!
I think 12 ounces condensed mil is suppose to be 12 oz evaporated milk.
Condensed milk is labbeked seeetened condensed milk and comes in 14 oz.
Following MoniMoni’s comment above: You are conflating “evaporated milk” and “sweetened condensed milk” by calling one of them “condensed” milk. They are two entirely different things, and apparently this recipe calls for one can of each, but the way you describe it makes the recipe confusing. I don’t think in the United States there is such a thing as “condensed milk” that is not “sweetened condensed milk,” but we do have “evaporated milk.”
Thank you very much for sharing such a delightful recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K