Pressure Cooker Caramel Flan
A silky smooth caramel flan made effortlessly in your pressure cooker — perfectly set in just 4 minutes. This Brazilian-inspired classic delivers a rich, creamy texture crowned with a gorgeous golden caramel sauce that forms all on its own. Minimal effort, maximum wow factor!
🛒 Ingredients
10 servings
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can whole milk (use the empty condensed milk can to measure)
- 3 large eggs, room temperature
- ½ cup (100 g) granulated sugar for the caramel
- 1 tsp pure vanilla extract
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Make the caramel: melt the sugar directly in the flan mold over low heat, swirling gently until it turns a deep golden amber. Tilt to coat the sides evenly, then set aside to cool.
- 2
Combine the condensed milk, whole milk, eggs, and vanilla in a blender. Blend on medium speed for 2–3 minutes until completely smooth and slightly frothy.
- 3
Carefully pour the blended mixture into the caramelized mold. Cover tightly with aluminum foil to prevent steam condensation from dripping in.
- 4
Place a trivet or folded kitchen towel at the bottom of the pressure cooker. Pour in about 1 inch of cold water and place the mold on top.
- 5
Seal the pressure cooker, bring to high pressure over medium heat, then lower the heat and cook for exactly 4 minutes from the first hiss.
- 6
Turn off the heat and allow pressure to release naturally — never force it. Carefully lift out the mold and let it cool at room temperature.
- 7
Refrigerate for at least 4 hours (overnight is even better). Run a knife along the edges and unmold onto a deep plate to catch every drop of caramel.
💡 Chef's Tip
The flan will look pale right out of the pressure cooker — that's perfectly normal. The caramel that pooled at the bottom will cascade over the top the moment you unmold it, giving that irresistible golden finish.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
