You gotta learn how to make this silky smooth pressure cooker flan. Fall in love with the divine creamy egg and sweet caramel flavors that delicately melt in your mouth. Wow your crowd with this easy dessert!
Crème caramel, flan, caramel custard, caramel pudding…no matter what you call it, you have to learn how to make flan. Jacky wins my heart every time he makes this pressure cooker flan. Why?
Sweet aromatic caramel,
divine creamy egg flavor,
silky smooth texture,
slowly melts in your mouth.
Oh, it feels like heaven!
The best thing about it? It’s actually quite simple and easy to make. With a pressure cooker, you can even cut the cooking time in half! So you can easily make this ahead in a big batch for parties or your dinner guests. 😀
Tools for Pressure Cooker Flan (Crème Caramel) Recipe:
- Ramekin Set – we also use this set for many other recipes in the oven such as our Easy Green Tea Coconut Creme Brulee – another killer dessert.
- Steamer rack – We normally use the trivet that came with our Instant Pot Pressure Cooker. If you don’t have one, this budget option is quite popular among pressure cooker users.
- Optional: Culinary Torch – this is a decent basic torch we’ve been using for caramelizing our creme brulees. You can also use this for melting cheese, glazing meats, or roasting peppers.
- Butane Fuel – remember to get butane fuel for your culinary torch. 😉
Pressure Cooker Flan (Crème Caramel) Recipe Tips
This flan recipe always turns out amazing in the oven. Since we bought our pressure cooker, we’ve been curious if pressure cooker flan will match up to our oven flans. So, we’ve converted and tested the recipe using both high pressure and low pressure. I think we ate like 10 flans each within the week. LOL.
1. Oven vs. Pressure Cooker: Compare to the oven flan, pressure cooker flan turns out to be ridiculously silky smooth every time. I mean I was totally blown away!!! Pressure cooker’s moist cooking environment is perfect for flan. Plus, it cuts short half of the cooking time. From now on, we’ll be making all our flans with the pressure cooker.
2. High Pressure or Low Pressure? When we cooked the flans with low pressure, they don’t set as well as the ones from high pressure. So, high pressure is your friend for flan. 🙂
3. Caramel: We like our caramel to be slightly burnt to yield a deep flavor. The bold flavors from the burnt caramel matches really well with the vanilla. It also comes out with a stronger color for better presentation. So, adjust to your personal preference.
Watch How To Make Caramel Video:
Can’t see the cooking video? Watch it here.
Now it’s YOUR turn to cook some Easy Smooth Pressure Cooker Flan (Crème Caramel) and time to wow your crowd!!
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Recipe type: Dessert
Serving: 6 Individual Flans
- ½ cup (100 g) white sugar
- 2 tablespoons (30 ml) water
- 1 cup (250 ml) 2% milk
- 1 cup (250 ml) heavy cream
- ¼ cup (50 g) sugar
- 2 teaspoons (10 ml) vanilla extract
- 1 pinch of sea salt
- 3 extra large eggs, lightly beaten
- Heat the sugar and water in a saucepan over medium high heat and swirl occasionally until dark golden brown (mahogany) in color. Divide the caramel into six 177 ml ramekins. Then, allow the caramel to cool.
- Heat up the milk and heavy cream in a medium pot. Add the sugar, vanilla extract, and sea salt to the hot milk and stir until the sugar has fully dissolved.
- Beat the eggs lightly in a medium bowl. Slowly bring up the temperature of the eggs by pouring a little warm milk mixture into the eggs at a time. Continue to whisk and pour the remaining milk mixture into the eggs. Then, pour the mixture into the caramel-filled ramekins through a strainer. Then, remove all the bubbles on the surface using a spoon or a blowtorch. Cover each ramekin tightly with aluminum foil.
- Add ½ cup (125 ml) of water in pressure cooker. Place steam rack in the pressure cooker. Then, put the covered ramekins on the rack.
- Cook at high pressure for 9 minutes with an Electric Pressure Cooker, then natural release.
- Open the lid. Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (preferably overnight).
- Run a knife around the ramekins and invert onto a plate. Then, serve cold!
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