Vanilla-Almond Flan Pressure Cooker Recipe

Vanilla-Almond Flan Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 7-quart or larger – Time: 15 minutes at HIGH pressure

• ¾ cup sugar
• 3 large eggs
• 1 (12-ounce) can evaporated milk
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 to 3 cups water

Method

1. Place the sugar in a small saucepan over medium heat
2. Cook until the sugar melts, stirring occasionally with a wooden spoon or a silicone spatula
3. Watch it carefully
4. When the sugar turns golden brown, pour it into a 1½-quart (6-cup) pan or flanera
5. Holding the mold with potholders, carefully swirl the hot caramel to cover the bottom of the mold
6. Tilt the mold and carefully coat the sides with caramel, too, bringing the caramel one-half or two-thirds of the way up the side
7. Set the mold aside to cool
8. In a medium bowl, beat the eggs with an electric mixer or a whisk
9. Beat in the evaporated milk and condensed milk
10. Stir in the extracts
11. Pour the milk mixture through a wire fine-mesh strainer into the caramel-coated flan mold
12. This step will keep your flan smooth
13. Cover the flan mold tightly-with the lid of the flanera or with a triple layer of foil, tied on tightly with string
14. Place a trivet and steamer rack inside a 5- to 7-quart or larger pressure cooker
15. Pour 2 or 3 cups of water into the pressure cooker-2 cups if you are using a flat steamer rack, 3 cups if your steamer sits up off the base or if your pressure cooker is larger than 7 quarts
16. Fold each piece lengthwise toward the center, and fold the sides in again to create two long foil straps
17. Arrange the strips crosswise on top of the steamer
18. Place the covered flan mold in the pressure cooker on top of the strips, making sure the ends of all four extend over the top of the mold
19. Close and lock the lid
20. Set the burner heat to high
21. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
22. Set a timer to cook for 15 minutes
23. Remove the pot from the heat
24. Open the cooker with the Quick Release method
25. Be careful of the steam as you remove the lid
26. Let cool for 5 minutes or so, then carefully remove the flan mold from the pot, keeping it as level as you can and using the foil sling
27. Uncover the mold
28. Your flan should look set around the edge but may be a bit jiggly in the center
29. Refrigerate the flan
30. When it has cooled, you may cover it
31. Refrigerate 8 hours or overnight for the best taste
32. To serve the flan, find a serving plate with a lip that will contain the caramel
33. Uncover the flan and run a table knife around the edge
34. Place the plate on top of the mold and carefully flip it
35. You will hear the flan slip out of the mold and onto the plate
36. Cut the flan into thin wedges to serve, spooning some of the caramel over the top of each slice

Full List of Almond Recipes
Full List of Flan Recipes