How to Make Flan(Cream Caramel) in the Instant Pot from Scratch
Hello Foodies,
Super soft, creamy, and silky flan topped with an amazing caramel made in the Instant Pot. This Valentine treat your valentine, and your loved ones with this silky-soft, thick, and sweet Vanilla Flan! If you haven’t had Flan / Caramel Custard before, you’re in for a delicious treat.
This chilled dessert is made with just 6 simple ingredients: eggs, cream cheese, evaporated, and condensed milk, and sugar. Flavored the caramel custard with vanilla extract.
Flan is a very delicate and elegant dessert that can be prepared for any occasion. If you love flan and cheesecake, this recipe is your dream come true. This creamy, velvety flan that's absorbed a touch of the sweet caramel. Perfect for this coming Valentine’s day, cheap, and easy to find ingredients. Flan is supposed to be creamy and smooth, with a soft silky texture. The sauce should be a rich golden caramel, with no hint of a burnt flavor at all. So you can make flan from scratch and have it turn out beautifully every time if you follow these easy tips.
What does FLAN mean?
- The name flan refers to a type of flat cake. Flan is a silky vanilla custard topped with caramel.
How to Cook Flan in the Instant Pot?
- I have used 8 quart Instant Pot and an 8” baking pan.
- This recipe yields 10-12 servings of flan/custard.
- If making an individual serving of flan in the Instant Pot, use 4 ramekins.
- Compare to the oven flan, Instant Pot flan turns out to be silky smooth every time.
- Use Low Pressure to cook the Flan. High Pressure will cause the custard to boil and develop bubbles.
- The pressure cooker’s moist cooking environment is perfect for flan and it cuts short half of the cooking time.
- Check for doneness at the 40-minute mark with the jiggle test.
- You can make your flan mixture in the blender or food processor but be careful not to mix too much air into the mixture.
- You can substitute Coconut milk for evaporated milk if you’d like to add a flavor twist.
You'll love this silky Latin custard topped with an incredible and easy caramel. A must-try if you like dessert at all!
Prep Time: 15 minutes; Cook Time:15 minutes; Cooling Time: 2 hours.
Each serving of Flan contains 333 Calories.
Ingredients:
To Make the Caramel:
- Sugar ¾ Cup
- Water ¼ Cup
To Make the Custard:
- Cream Cheese 8 Oz, room temperature
- Eggs 6 large
- Evaporated Milk 1 can, 12 Oz
- Sweetened Condensed Milk 1 can, 14 Oz
- Vanilla Extract 1 Tbsp
Instructions:
To Make the Caramel:
- Keep the 8-inch Round Cake Pan ready.
- Turn on the flame and heat the pan over medium-high heat
- Add sugar to the pan and then pour the water over it.
- Leave the sugar and water mixture undisturbed for about 8-10 minutes or until the sugar turns to golden color.
- Once it turns golden brown color, then immediately pour into the baking pan/or any pan that fits in your instant pot(I have used an 8” round baking pan and 8 Qt. Instant Pot).
- Tilt and turn the pan to spread the caramel out to the edge then set it aside to cool and harden.
- In a mixing bowl add room temperature cream cheese and beat until creamy and soft.
- Scrape the bowl down and beat until smooth with no lumps.
- Now, add the eggs one at a time while mixing.
- Pour in the evaporated milk, condensed milk, and vanilla extract then beat everything to combine.
- Now, place the strainer over the caramel pan and pour the custard mixture(strain the mixture to remove any lumps of unmixed cream cheese and the result will be a silky smooth flan).
- Gently tap the pan on the kitchen counter to get rid of any air bubbles inside the custard.
- Cover the pan with aluminum foil and keep it ready(During the cooking and chilling, the caramel softens in the bottom of the pan, absorbing liquid from the custard).
- Turn on the Instant Pot and add 2 cups of water.
- Place the trivet and the caramel pan.
- Close the lid and place the vent in the sealing position.
- Pressure Cook on Manual Mode(Low) for 15 minutes.
- NPR(natural pressure release) and then open the lid.
- Take the pan out remove the aluminum foil and allow the custard to cool to room temperature.
- Refrigerate the flan for 1-2 hours.
- After 2 hours take the flan out and run a knife or spatula around the edge of the pan.
- Place a serving dish upside down on top and invert and tap 3-4 times to release the flan.
- Remove the pan and cut and serve. Enjoy!!!
To Bake the Flan in the Oven:
- Preheat the oven at 325 F.
- Place the custard pan in a large roasting dish/baking pan and fill the pan with an inch of hot water.
- Now place the pan in the center rack of your oven.
- Bake the flan in the preheated oven for about 45-50 minutes or until the center is just set.
- Take the pan out remove the aluminum foil and allow the custard to cool to room temperature.
- Refrigerate the flan for 1-2 hours.
- After 2 hours take the flan out and run a knife or spatula around the edge of the pan.
- Place a serving dish upside down on top and invert and tap 3-4 times to release the flan.
- Remove the pan and cut and serve. Enjoy!!!
- Keep the flan mold or pan or ramekins ready so you can pour the caramel into them immediately.
- Use a stainless steel pot/Baking pan to cook flan.
- Do not touch the caramel as it cooks (no stirring with a spoon, however, you may swirl the pan, if needed).
- Always cook caramel over medium heat (this will ensure the sugar melts slowly and won’t burn).
- Remove the caramel from the heat immediately after the sugar has melted and turned golden.
- The caramel will melt as the flan cooks and will spread throughout the bottom of the mold.
- Don’t overcook the caramel! Caramel can go from perfect to burn in less than 15 seconds.
- If you chilled the flan, dip the pan halfway into a bowl of hot water to warm the caramel before inverting it onto a plate. Enjoy it cold from the fridge!
- The fewer bubbles you start within your custard batter, the fewer bubbles and chunks you will end up with within your cooked flan. Don’t overbeat the custard
- The longer you store the flan in the refrigerator, the more the caramel will turn from hard to a syrupy sauce. I recommend making them a day ahead of time if possible.
- Any size and shape of the pan will work for flan so you can use a loaf pan or ramekins for individual servings.
Instead of Condensed Milk, can I use Sugar?
- There are other recipes for flan that call for sugar, but this recipe is not one of them. You would need to alter many of the ingredients and proportions if you wanted to make that substitution.
How to Store Flan?
- You can store the flan in the (plastic wrap covered) in the refrigerator for up to 5 days.
Some more Dessert recipes to try:
- Eggless Black Forest Cake
- Rose-Malai Ladoo
- Crunchy and Juicy Jalebi in the Instant Pot
- Delicious Mango Sheera/Halwa
- Instant Pot Vermicelli Pudding / Shevayachi Kheer
- Kada Prasad / Atte Ka Halwa
- Eggless Cream Rolls
- Eggless Instant Fruit Custard
- Halwai Style Balushahi
- Malai-Coconut Burfi
Dietary Comment:
- The calorie count is based on a 2000 calorie.
- Per serving contains 333 calories, along with 41.1 g carbohydrates, 15 g fats, and 10 g protein.
- Portion size can always be increased or decreased depending on your health goals and activity level.
It is good to eat flan as a dessert.
- If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too!
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Eat Healthy, Stay Healthy!!!
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