Pressure Cooker Flan

Dessert is probably the last thing you would think to cook in a pressure cooker.

Becky Low shares how you can actually make flan in this versatile appliance.

Pressure Cooker Flan
½ cup sugar
1 can (14-oz) sweetened condensed milk
1 cup whole milk or half and half
4 eggs
1 teaspoon vanilla

Follow manufactures directions for your electric pressure cooker. This recipe was tested using 6-quart ‘Instant Pot’ and eight 4-oz ramekins, or one 7-inch souffle dish/bowl.

Place trivet or rack in bottom of ‘Instant Pot’ and add 2-cups water.

Place sugar in skillet over medium heat on stovetop; stirring frequently to begin with, then constantly until sugar is completely melted and a beautiful golden color develops (note: the darker the color the stronger the flavor). Pour melted sugar into ramekins or souffle dish/bowl. If desired, tilt the souffle dish to swirl caramel around the sides of the dish. Set aside and allow caramel to cool and harden.

Beat together sweetened condensed milk, whole milk, eggs and vanilla. Pour custard into prepared cups or dish. Tightly wrap tops of cups/dish with foil. Arrange cups/dish on trivet in the ‘Instant Pot.’ (NOTE: All ramekins may not fit on rack; if not, cook flan in two batches).

Place lid on cooker and lock into place. Close vent or steam release. Manually set on high pressure and set cooker timer 9 minutes for ramekins, or 20 minutes for souffle sized dish. When time is complete, turn off and allow pressure to drop or release naturally.

Once pressure plug has dropped, remove lid and lift flan from cooker. Remove foil and gently jiggle (it jiggle slightly but should not be runny). If not cooked enough, place back in cooker for 5 more minutes following same procedure as before. Remove foil and replace with plastic wrap. Refrigerate 3-5 hours or overnight.

To unmold, set dish in hot water for 1-minute; run a knife around the inside of dish. Place serving plate on top and invert. (Note: syrup will run out and puddle on plate.) Garnish with berries or spun sugar.

Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to or Facebook
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