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Crème caramel (or Caramel Flan), Pressure Cooker Style

Crème caramel (or flan) is one of my favorite custard desserts. A pressure cooker is one of the easiest ways to make this dessert. It's creamy, light and the caramel is so good!
Course Dessert
Cuisine American, French, Mexican
Keyword 7-Hour Lamb, Caramel Flan, Crème Caramel
Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Servings 6
Author Debby - www.AFeastfortheEyes.net

Equipment

Ingredients

FOR THE CUSTARD:

  • 2 cups whole milk
  • 4 whole eggs plus 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 2/3 cup sugar

FOR THE CARAMEL:

  • 1 cup sugar

Instructions

MAKE THE CUSTARD:

  • Mix the milk and vanilla extract.
  • Using a fork or a whisk, mix 4 whole eggs plus 1 egg yolk with the sugar. Pour the milk and vanilla, milk into the egg mixture. Whisk well, and the mixture will be very watery. Set aside.

MAKE THE CARAMEL:

  • In your widest saute pan (I use a saucier pan), add the sugar and turn the flame to high and wait. Do not stir--at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel.
  • As soon as almost all of the sugar has turned to caramel turn off the heat.
  • Carefully pour the caramel into the ring form pan, or into individual ramekins.
  • Fill the caramelized containers, by pouring or using a soup ladle, leaving 1/2-inch space from the top. Cover the forms tightly with aluminum foil.
  • Prepare the pressure cooker by adding one cup of water into the pot.
  • If using a ring mold, cover it with foil and carefully lower it. My trivet has handles, so this makes it much easier. otherwise, make a foil sling.
  • Place the pressure-cooker lid on and lock it in place. Set the pressure to high and for 10 minutes.
  • If using ramekins, cover each one with foil and place on a trivet. Carefully lower into the pressure cooker. Lock the lid on, and set for 6 minutes on high.
  • Once the pressure cooker beeps, allow a natural pressure release of 10 minutes. Allow to cool.
  • Cover with plastic wrap and chill in the refrigerator for at least four hours.

Serving the flan:

  • To serve the flan, set the ramekins (or pan) into hot water for 30 seconds to one minute. I use a paring knife around the rim of the dish (or pan) to loosen it up. Then, I set a plate on top, take a deep breath, and flip it!