Flan/Creme Caramel Custard In Instant Pot

Prep Time: 15min
Refrigerate Time: 4hrs
Cook Time: 10min
Total Time: 4hrs 25min
Yield: 2-3 Servings

Ingredients

For Flan

3/4 Cup Whole Milk
1/8 Cup or 2 Tblspn Sugar
1 egg
1/2 Tspn Vanilla Essence
1 Cup Water

For Caramel Syrup

3/4 Tblspn Water
1/8 Cup or 2 Tblspn Sugar

Directions

• For caramel syrup; add 3/4 tablespoon of water & 2 tablespoons of sugar to a pan. 

• Place the pan on a medium flame & stir occasionally for 3-5 minutes or until you reach dark golden brown colour (make sure not to burn the sugar). Turn off the flame.

• Immediately pour 1-2 tablespoons of caramel syrup into each stainless steel bowl or two 8oz ramekins & swirl the steel bowl to evenly coat the bottom. Keep aside to set for 8-10 minutes. 

• For flan; in a mixing bowl add egg & whisk until it reaches smooth consistency.

• Add sugar, vanilla essence, whole milk & whisk until everything is combined well. 

• Pour egg mixture into each bowl over the caramelized sugar (make sure not to fill the entire bowl with the egg mixture, just fill upto 3/4th of the bowl).

• Cover each bowl tightly with an aluminum foil.

• Add a cup of water in instant pot & place a stand or trivet in the pot.

• Arrange the steel bowls on the stand.

• Properly close the instant pot lid & turn the valve from VENTING to SEALING position.
• Press PRESSURE COOK mode (HIGH Pressure) on instant pot & set timer to 10 minutes. 

• Once its done; allow the pressure to release naturally (approximately 10 minutes) & press CANCEL button. 

• Carefully turn the valve to VENTING position. 
• Open the lid & carefully remove the steel bowls from the instant pot. Let them cool at room temperature & refrigerate for 4 hours.

• After 4 hours, run a knife around the edges to loosen the flan & invert the bowl onto a plate.

• Serve flan warm or cold.