Instant Pot Flan (Crème Caramel)

Instant Pot Flan | Instant Pot Creme Caramel | Pressure Cooker Flan | Pressure Cooker Creme Caramel | Instapot Flan | Instant Pot Caramel Custard | Instant Pot Caramel Pudding | Instant Pot Dessert | Dessert Recipes

Learn how to make silky smooth Instant Pot Flan (Creme Caramel). Fall in love with the divine creamy egg and sweet caramel flavors that delicately melt in your mouth. Wow your crowd with this heavenly Pressure Cooker Flan dessert!

Jump to: Recipe | Step by Step Cooking Guide | Tips

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4.94 from 15 votes

Imagine this…

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 quite simple and easy to make. With an Instant Pot, 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. 😀

Flan, Crème Caramel, Caramel Custard, Caramel Pudding…no matter what you call it, learn how to make flan. Jacky wins my heart every time he makes this Instant Pot Flan! hehe~ 😀

Instant Pot Flan | Instant Pot Creme Caramel | Pressure Cooker Flan | Pressure Cooker Creme Caramel | Instapot Flan | Instant Pot Caramel Custard | Instant Pot Caramel Pudding | Instant Pot Dessert | Dessert Recipes

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Tips for Instant Pot Flan (Crème Caramel)


This Flan (Creme Caramel) Recipe always turns out amazing in the oven. Since we bought our Instant Pot, we’ve been curious if Instant Pot Flan will match up to our oven flan!

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. 😛

1. Oven vs. Instant Pot Pressure Cooker

Compare to the oven flan, Instant Pot 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 flan in Instant Pot. 😀

2. High Pressure or Low Pressure?

When we cooked the Instant Pot Flan with low pressure, they don’t set as well as the ones from high pressure. So, high pressure is your friend for pressure cooker flan. 🙂

3. Caramel Syrup

We like our caramel to be slightly burnt to yield a deep flavor. The bold flavors from the burnt caramel match really well with the vanilla. It also comes out with a stronger color for better presentation. So, adjust to your personal preference.

Wow your crowd with Heavenly Smooth Instant Pot Flan! 🙂

Instant Pot Flan | Instant Pot Creme Caramel | Pressure Cooker Flan | Pressure Cooker Creme Caramel | Instapot Flan | Instant Pot Caramel Custard | Instant Pot Caramel Pudding | Instant Pot Dessert | Dessert Recipes

Instant Pot Flan | Instant Pot Creme Caramel | Pressure Cooker Flan | Pressure Cooker Creme Caramel | Instapot Flan | Instant Pot Caramel Custard | Instant Pot Caramel Pudding | Instant Pot Dessert | Dessert Recipes

Instant Pot Flan (Crème Caramel)

Make this silky smooth Instant Pot Flan (Pressure Cooker Creme Caramel). Fall in love with the divine creamy egg and sweet caramel flavors that delicately melt in your mouth. Wow your crowd with this heavenly dessert!
4.94 from 15 votes
Print Rate This Recipe
Prep Time: 25 minutes
Cook Time: 25 minutes
Chill: 4 hours
Total: 50 minutes
Servings: 6
Calories: 288kcal
Author: Amy + Jacky

Ingredients

Caramel Syrup

  • ½ cup (100g) white sugar
  • 2 tablespoons (30ml) cold water

Flan

  • 1 cup (250ml) 2% milk
  • 1 cup (250ml) heavy cream
  • ¼ cup (50g) sugar
  • 2 teaspoons (10ml) vanilla extract
  • 1 pinch sea salt
  • 3 extra large eggs , lightly beaten

Instructions

  • Make Caramel Syrup: Heat ½ cup (100g) white sugar and 2 tbsp (30ml) cold water in a saucepan over medium-high heat. Swirl occasionally until dark golden brown (mahogany) in color. Swirl occasionally until dark golden brown (mahogany) in color. Divide the caramel into six 177 ml ramekins. Then, allow the caramel syrup to cool.
  • Make Milk Mixture: Heat up 1 cup (250ml) 2% milk and 1 cup (250ml) heavy cream in a medium pot. Add ¼ cup (50g) sugar, 2 tsp (10ml) vanilla extract, and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves.
  • Temper Eggs: Beat 3 extra large eggs lightly in a medium bowl. Slowly bring the eggs' temperature up by pouring warm milk mixture into the eggs little by little. Continue to whisk and pour the remaining milk mixture into the eggs.
  • Pour Flan Mixture in Ramekins: Pour the mixture in 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.
  • Pressure Cook Flan: Add ½ cup (125 ml) of cold water in Instant Pot. Place steamer rack in Instant Pot. Then put the covered ramekins on the rack. With Venting Knob at Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 9 minutes + Natural Release. Release remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.
  • Chill in Fridge: Remove ramekins from Instant Pot. Set aside to cool. Refrigerate Instant Pot Flan to firm for at least 4 hours (preferably overnight).
  • Serve Instant Pot Flan: Run a knife around the ramekins and invert onto a plate. Then, serve cold!
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Video

Recipe Notes:

Storage: you can store the cooked Instant Pot Flan in the ramekins in the fridge for up to 3 days.
*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 288kcal | Carbohydrates: 28g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 139mg | Sodium: 71mg | Potassium: 115mg | Sugar: 27g | Vitamin A: 14.8% | Vitamin C: 0.3% | Calcium: 8.5% | Iron: 2.1%
Course: Dessert
Cuisine: Asian, Mexican, World
Keyword: instant pot caramel custard, instant pot caramel pudding, instant pot creme caramel, instant pot dessert, instant pot flan, pressure cooker creme caramel, pressure cooker dessert, pressure cooker flan
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Instant Pot Flan Cooking Guide

1

Make Caramel Syrup


Heat ½ cup (100g) white sugar and 2 tablespoons (30ml) cold water in a saucepan over medium-high heat. Swirl occasionally until dark golden brown (mahogany) in color.

Watch How To Make Caramel Syrup Video:

Can’t see the cooking video? Watch it here.

Then, divide the caramel syrup into six 177 ml ramekins (as shown in below photo).

Instant Pot Flan | Instant Pot Creme Caramel: how to make caramel syrup for flan

Then, allow the caramel syrup to cool.

2

Make Milk Mixture


Heat up 1 cup (250ml) 2% milk and 1 cup (250ml) heavy cream in a medium pot.

Add ¼ cup (50g) sugar, 2 teaspoons (10ml) vanilla extract, and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves.

3

Temper Eggs


Beat 3 extra large eggs lightly in a medium bowl.

Slowly bring the eggs’ temperature up by pouring warm milk mixture into the eggs a little at a time.

Continue to whisk and pour the remaining milk mixture into the eggs.

4

Pour Flan Mixture in Ramekins


Pour the flan mixture in the caramel-filled ramekins through a strainer.

Then, remove all the bubbles on the surface with a spoon or a blowtorch.

Cover each ramekin tightly with aluminum foil.

5

Pressure Cook Flan


Add ½ cup (125 ml) of cold water in Instant Pot Pressure Cooker.

Place steamer rack in the pressure cooker.

Then, put the covered ramekins on the rack.

With Venting Knob at Venting Position, close the lid, then turn Venting Knob to Sealing Position.

Pressure cook at

  • Pressure Cooking Method: High Pressure for 9 minutes, then Natural Release

Release remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.

6

Chill Instant Pot Flan in Fridge


Remove ramekins from the Instant Pot. Set pressure cooker flan aside to cool.

Instant Pot Flan | Instant Pot Creme Caramel Recipe: chill pressure cooker flan

Refrigerate pressure cooker flan to firm for at least 4 hours (preferably overnight).

7

Serve Instant Pot Flan (Crème Caramel)


Run a knife around the ramekins and invert onto a plate. Then, serve silky smooth & divine Instant Pot Flan cold!

Instant Pot Flan | Instant Pot Creme Caramel | Pressure Cooker Flan | Pressure Cooker Creme Caramel | Instapot Flan | Instant Pot Caramel Custard | Instant Pot Caramel Pudding | Instant Pot Dessert | Dessert Recipes

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Learn how to make silky smooth pressure cooker flan. Fall in love with divine creamy flavors that delicately melt in your mouth. Easy, impressive dessert!
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
  1. Could I use more egg yolks instead of the heavy cream? I was thinking may be 2 egg yolks would be enough. Would try making this this weekend. Our family likes flan:)

    1. Hi Tina,

      thank you for your question 🙂

      Haven’t tried using egg yolks to substitute the heavy cream. The texture will be different and it will most likely be less smooth.

      Please take care & have fun cooking
      Jacky

  2. I’ve now made this 5-6 times since Xmas, always to RAVE reviews. Have even used nonfat mike rather than 2% and it set up fine. LOVE that this recipe doesn’t used sweetened condensed milk like so many others. My Instant pot saves time and hassles putting ramekin dishes into water in a large container in the oven. THANKS!

  3. I have an 8 qt IP. When cooking anything else they say to use minimum 2 cups of water not 1 cup as in 6 qt IP. For this recipe, do I use 1 cup instead of 1/2 cup? And do you know if that is correct about using a minimum of 2 cups of water not just 1 cup in other recipes?

    1. Hi Christine,

      Thank you for your question 🙂

      Yes, 1 cup of water will work better.

      It will really depend on the recipe, but usually 1 cup of water will be enough.

      Please take care & have fun cooking
      Jacky

  4. This question applies equally to flan and creme brulee. I’ve not tried your flan recipe yet, but it is one of my favorite desserts since working for a time in Spain. When I make creme brulee, I get very good results but the custard seems a little thin to my taste. I was wondering if adding an extra egg might thicken the creme a bit. If so, how would I adjust cooking time in an Instant Pot, if at all.

    Thank you, both, for an excellent site.

    1. Hi rhh,

      Hope you had a wonderful New Year 🙂
      Thank you for your kind words & question. Adding one more egg will thicken the creme a bit.

      Happy New Year & please take care
      Jacky

  5. I followed this recipe to a tee…but my flan didn’t set in the center. I used a glass Pyrex…should I have increased the HP time? Thank you!!!

    1. Hi Tran,

      Hope you had a wonderful New Year 🙂
      Thank you for your question. Increasing the cooking time will work as pyrex glass containers are quite thick so it can stop the heat from transferring properly.

      Happy New Year & please take care
      Jacky

  6. Hi! I would love to try this recipe. But I don’t have any small rameskins. I do have one pint ball jars or mason jars, will that work too? Thanks!

    1. Hi Fiona,

      thank you for your question 🙂

      A more flat container such as cake pan or cheesecake pan will work better.

      Depending on the container, it will take roughly 17 – 20 minutes.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  7. Like several others, it took several tries to make the caramel without having it crystalize. But my caramel got hard as soon as I poured it in my ramekins so I couldn’t swirl it around to cover the bottom. What did I do wrong?

    1. Hi Carol,

      Thank you for your question 🙂

      You can try warming up the containers a little first as the caramel will harden if it hits a cold surface.

      Please take care & have fun cooking
      Jacky

  8. Hi Amy & Jacky! I have never left a comment, but I should say I love your recipes!

    I am dying to make this recipe but all I have that might be suitable are some large silicone cupcake liners. Since they are thinner than ramekins, should I adjust anything?

    Thanks so much for all your work!

    1. Hi Anna,

      thank you for your question 🙂

      How thick are the cupcake liners? If they are not too thick, I would recommend reduce the pressure cooking time by a minute.

      Take care & have fun cooking
      Jacky

  9. Love your site? If I have small Pampered Chef bowls instead of ramekins will this change the cook time for the flan at all?

    1. Hi Kris,

      thank you for your kind words and question 🙂
      It will probably take 1 – 3 minutes longer int he Pampered chef bowls.

      Take care!
      Jacky

  10. This was somewhat of a success, it came out silky and smooth, the darker caramel added nice flavor but needed way more sugar. I’m generally a fan of less sweet desserts, but 1/4 cup is barely enough. Search around and compare recipes, the minimum amount is 1/2 cup – Julia’s Child’s recipe, which is a cult classic, is 2/3 cup.

    So my advice is to AT LEAST double the sugar.

  11. I want to turn this recipe into a Rum Flan – any suggestions as to changing the proportions of the ingredients? This is for a worthy cause – a benefit auction for a volunteer health worker trip to Guatemala, if that helps!!!

    1. Hi Lisa,

      thank you for all you do in this world.

      I believe a few extra tablespoons (2 – 3) of rum should work.

      Take care & have fun cooking
      Jacky

  12. I am so sad! I have tried carmelizing the sugar a dozen times now. For some reason, my sugar never reaches the caramel color stage. Instead, it clumps up, turns really white and gets’s hard. It almost looks like rock candy. I’ve tried low heat, medium heat and medium high heat. I’ve tried 2 different pans and 2 different spoons. I followed your video and I’ve looked at others that are the same. Do you have any idea what’s wrong? Could it be my sugar? I’m just using regular white sugar. Help!

    1. Hi, just in case you haven’t figured out the problem yet….
      So, the same thing happened to me. Then at the third batch I realized what the issue was, I didn’t wait long enough. First mix up the sugar and water and just leave it alone, let it bubble away. When it gets that hard sugar looking texture, keep an eye on it but still don’t stir it. With the spoon gently look under that semi-hard sugar layer and after a while you’ll see a slightly color changed liquid forming under. When there’s some more liquid and it’s starting to very noticably change color, that’s when you should start stirring a bit and break up the sugar, it will melt nicely and the entire thing is gonna turn into an amber liquid. Then you just cook it stirring until it darkens enough.

    2. Make sure you are using cane sugar such as C&H brand. If you are using an off brand, it is probably beet sugar and will do what you described. Get pure cane sugar so you get carmel. Beet sugar will not work. Good luck.

    3. Hi there,
      I’m a pastry chef and there is my tip for caramel, Put few drop of vinegar in your sugar to make your caramel it avoid the rock and also don’t stir it.
      Have fun

  13. Just found your site while googling pressure cooker flan recipes. So happy to have found your extensive IP resource since I’m new to it.
    Quick question on the 1/2 cup of water in the pot: is it to make a bain marie or is that for the steam? I’m interested in trying the two-tier method with the 6 ramekins and am concerned that the second tier will not be immersed in water and therefore cook differently.
    Oh, and any thoughts on the relative virtue of using a traditional stoneware flan dish (i.e. Maxwell and Williams microstoven 5-Inch fluted flan pan) versus a springform cake pan like the MCIRCO 7″ non-stick cheesecake pan, when making one flan for guests? Cooking time would surely be different, but would there be any change in texture and therefore flavor? Thanks in advance. Looking forward to exploring your other tips and recipes.

    1. Hi Megan,

      thank you for your kind words and question 🙂

      It is for the steam so two-tier will be fine.

      The texture will be the same, but as you have said, the cooking time will be different.

      Happy New Year to you and your family!
      Jacky

  14. Love this recipe, but hoping you can help. I have tried 3 time and every time about half set and half don’t. I first stacked all 6 ramekins in cooked manual 9 minutes and natural release, 2 set. 2nd try I did 3 at a time 2nd batch set okay, first batch 1 set. 3rd attempted I added another minute cooking time and did 3 at a time, the first 3, 2 set but the second 3 didn’t set at all.
    Any idea what I’m missing, and why when in the cooker at the same time 1 wouldn’t set while the others do. Any help appreciated.

    1. Hi Chelsea,

      Thank you for your kind words and question 🙂

      Two possibilities I can think of:

      1) The ramekins you are using may conduct heat slower. It could be due to the thickness or the material. Increase the cooking time by 3 minutes and see if it will set up better.

      2) The inconsistency could be the result of pushing down on the lid. Please read this article here.

      Hope these help 🙂

      Happy New Year to you and your family
      Jacky

    2. Thanks for your reply. I will try adding time, I use anchor ramekins so I’m confident in their quality. I have been guilty of messing with the lid every once in a while (Maybe im pushing on it a bit or some thing), so I will try and step away from the cooker next time. But again love the flavor and simplicity of this recipe.
      Thank you

  15. Hi Amy & Jacky! Thanks for the awesome flan recipe. I’ve made it twice in the last week for company and everyone loved it. I am using a 3 qt mini Instant Pot so I put the flan in a 6”x3” glass dish, which is the perfect size for the recipe. The question I have is about the caramel layer. When the flan is cooked and cooled and I invert it onto the serving dish, there is a pretty thick layer of hard caramel left in the bottom of the glass baking dish. It takes soaking in extra hot water to dissolve it. Is this normal? If not, what am I doing wrong? Thanks!

    1. Hi Pam,

      thank you so much for your kind words and question 🙂

      It is normal to have some caramel stuck to the ramekins.

      Happy New Year to you and your family!
      Jacky

  16. Help – the fat seperated and the flan had a top layer of “butter”. I was so excited to try this recipe that I forgot to cover the ramekins with foil. I also underestimated the cook/cooling time of the caramel so the custard sat for a good 30 min. (I stirred it before pouring into the ramekins). Which two mistakes caused the top “butter” layer?

  17. Mine had bubbles in it ? so sad. Do you think the altitude I’m at could effect it? I’m at 8600 feet? I followed the directions exactly so I’m not sure what happened. Maybe I will try it again on medium pressure?

    1. Hi Tessa,

      thank you for your question. Please don’t be sad 🙂 !

      Most likely too much air was introduced into the egg mixture when mixing.

      You can tap the ramekin against your counter to remove some of the air bubbles next time!

      Happy New Year & have a wonderful week
      Jacky

  18. I am trying to decide if maybe making one big flan would be easier for my family. How thick are the flans you made? If I put it in a 7 inch dish, would that mean I need to cook it longer? I don´t have a pie plate, but I wondered if just a corningware round dish that I bake with in the oven would work or if it would be harmed in the instant pot? It is one of the white ones and actually resembles a giant ramekin 🙂 I just don´t want to mess up a dish or a flan, but wondering if I could make that work? Thanks!!

    1. Hi Laura,

      thank you for your question 🙂

      Generally, if the dish is oven safe, it will also work in the Instant Pot. Make sure it has no small cracks and it will be good to go.

      I would increase the cooking time by 5 minutes.

      Take care & have fun cooking
      Jacky

  19. Just tried this flan tonight. The custard is so smooth and delicious. Not overly sweet, and the smoky flavor of the caramel offsets the sugar.

    I used two 7 inch molds instead of the ramekins and added 5 minutes to the cook time. It came out perfectly! Great recipe!

    1. Hey Allison what kind of 7 inch molds did you use? I was thinking of making this in my springform and was this recipe enough for two 7 inch molds? Thanks.

  20. I made this yesterday using whole milk and it came out great! The sweetness was perfect and the texture was so silky. Your recipes are foolproof – I’ve loved everything I’ve made so far from your site and look forward to making more recipes.

    1. Hi Anita,

      So happy to hear from you again 🙂

      Thank you so much for your kind words and we are looking forward to hearing what you think of the other recipes!

      Take care & have fun cooking
      Jacky

  21. Yes, our Easter luncheon went very well, and the flan was the perfect finish. I’ll be watching for more dessert recipes!

    Andrea

  22. It was a huge success! It was the silkiest flan I have ever had. I liked that it wasn’t overly rich or too sweet. I will ba making that one again!

    1. Thank you Andrea!!

      Thank you so much for your kind words 🙂

      Glad to hear it was a success! I assume the Easter luncheon went well yesterday?

      Take care & have fun cooking
      Jacky

  23. I am making the Flan for our Easter dessert tomorrow. I had a heck of a time getting the caramel part down. I tried two times, following your video, to make the caramel, and each time the sugar recrystalized on me, and no matter how much I continued to cook it, it wouldn’t re-dissolve.

    So I Googled “how to carmalize sugar” to see if there was something I wasn’t getting. I found a Wiki How page (http://www.wikihow.com/Caramelize-Sugar) that was extremely useful. I followed the Method 1, adding a tiny bit (less than 1/8 of a teaspoon of lemon juice) to the sugar mixture after it had dissolved. I didn’t stir, once the mixture came to a boil, as directed by the instructions, lowered the heat to medium, and just swirled the mixture every so often. Bingo! beautiful dark golden caramel! The lemon juice did its magic in keeping the sugar from recrystalizing.

    I will let you know after our luncheon tomorrow how the flan went over…I expect they will be a big hit!

    Thanks!
    Andrea

    1. Hi Andrea,

      thank you so much for the tips on preventing the sugar from crystallizing!

      Looking forward to hearing what you think of the Flan!!

      Happy Easter & have fun cooking
      Jacky

  24. Hello, is there any way I could use sweetened condensed milk in this recipe instead of sugar and heavy cream. If so, how please?
    TIA

    1. Hi Dallas Mom,

      Thank you for your question!

      You can replace the sugar and heavy cream with 1cup (250ml) sweetened condensed milk 🙂

      Take care & have fun cooking
      Jacky

    1. Hi Lynda,

      thank you for your kind words and question 🙂

      For this recipe, it will work exactly the same for stovetop pressure cooker!

      Take care & have fun cooking
      Jacky

    1. Hi Kelly,

      thank you for your question 🙂

      It will work in a pie pan! If the flan will be thicker, try increasing the time by 5 -6 minutes.

      Take care & have fun cooking
      Jacky

  25. Hi! Love your site!! 🙂 How would you adapt this for a 8QT IP? If I doubled the recipe, should I increase the water in the pot to 1C?

    1. Hi Lynn,

      thank you for your kind words 🙂

      Yes, you can increase the water in the pot to 1 cup

      It may only take 8 minutes to fully cook them with the increased water!

      Happy New Year & Have Fun Cooking!
      Jacky

  26. Love your site!
    I have a question.. In step 3, how much water do I need to add to the pot? 1 ½ cup or 125 ml (which is ½ cup)?
    Thank you.

  27. How do you control high pressure vs low pressure on the Insta Pot? I am unable to find a way to set/change the pressure.

    Thank you!

    1. Hi Valeria,

      Thank you for your question.
      If you have the LUX60, it comes with a single High Pressure mode.
      If you have the DUO60, you can click on the pressure button to adjust from high pressure to low pressure after clicking on the manual button or any preset program buttons.

      Happy New Year & Have fun cooking!
      Jacky

  28. I’m about to try your recipe, but I’m procrastinating because I’m a bit intimidated. Do you recall how long it took for the pressure naturally release?

  29. So I finally made this today. The recipe was super easy and at first I thought the cook time might have been too long. However, the texture was good. I did not find it sweet enough and I definitely would leave the water out of the caramel. I think it detracts from the flavor. I may try it again with more sugar and no water and see if it is more like the actual flans I have eaten previous;y. This was kind of like a creme brulee, with a flan syrup. Still good, but not what I was expecting.

    1. Hi Lacey,
      thank you for your feedback 🙂

      Not sure what happened, but the texture shouldn’t be like creme brulee.
      Perhaps it was a little undercooked.

      Hopefully the texture will be bang on next time!!! 🙂

      Have fun cooking!
      Jacky

    2. The texture was not like creme brulee, it was the flavor. It was definitely not undercooked, but thanks for the suggestion.

    3. Hi Lacey,

      Ahh I just re-read it again. Not sure why I thought you meant the texture! Yes, the flavor will be kind of similar to creme brulee if the caramel was not flavorful enough.
      In my opinion, the closer the caramel to burning (without burning) the better the flavor.

      Thank you for pointing that out. I will have to do a side by side test to see if the water will affect the caramel flavor soon.

      Have fun cooking!
      Jacky

  30. You actually don’t need to add water to the sugar firmthe caramel. I don’t think I have ever done that. And you are correct that the darker caramel really adds to the flavor. I love it that way.

    1. Hi Lacey,

      thank you for your comment 🙂
      You are right. No water is needed to form a caramel.
      I just found it a little easier with a splash of water.

      Have fun cooking!
      Jacky

  31. How did you place the ramekins inside the pressure cooker? Did you just lay what you could on top of the steamer rack or did you stack the ramekins on top of each other?

  32. I tried the recipe and it was so good! I wanted to ask what you would do just if I wanted to make one big flan (6-7″) instead of small ramekins?

    1. Hi Annie,
      thank you for trying our recipe and comment 🙂
      It will mostly depend on the thickness of the flan. If the thickness is roughly the same, then the cooking time will remain the same (or + 1 min just to be safe) 🙂

      Have fun cooking!
      Jacky

  33. I am SO glad I found your site! I new to the IP world, and your recipes and videos are making it SO much easier to learn and do new recipes!! I have posted your meatloaf recipe on the Instant Pot Community FaceBook page, and several on Pinterest! Yours is the best site that I have come across for IP users! Thank you so very much for your wonderful, delicious recipes and your clear, helpful videos.

    1. Hi Marysue,
      Thank you so much for your encouraging comment. You have just made our day 🙂
      Have fun cooking and thank you for sharing our recipes on social media!!

      Jacky

    1. Hi Pam, thank you for your question 🙂
      I just look at some pictures on google and notice the 3oz ramekin is not that tall. I would reduce the cooking time by a minute to test it out.

      Have fun cooking 🙂
      Jacky

  34. The ramekins in the ramekin set that you recommend are 6-ounces each, but in the directions you call for a 1/2-cup size. Should I increase the recipe a bit if I use the 6-ounce ramekins so that they won’t look too skimpy?

    I am fairly new to your site and I like what I see. I have an expanding list of recipes that I want to try. Your enthusiasm is contagious!

    1. Hi Rita, thank you for visiting and your kind words 🙂
      With the same recipe, we were able to fill up the four 6 ounces ramekins to roughly 90% full. Then with the leftover were able to fill the other two 6 ounces ramekins to about 65% – 70% full.

      Thank you for pointing that out. Let me correct that 🙂

      – Amy

    2. Thank you Amy. Your answer is very helpful. I’ve been using the squat 8-ounce Mason jars for flans and custards and don’t fill them to the rim, so I should get maybe 5 portions from your recipe.

      When I was doing the flans in the oven, I used to use a large ring mold and served the flan on a platter, and put colorful berries in the center It made for a nice presentation and the fruit picked up a little of the excess caramel sauce.

    3. Hi Rita, thank you for your comment.

      the 8-ounce mason jars looks so cute!!! Thank you for showing them to me 🙂
      Ya, ring mold is so useful! We use it a lot on our plating as well!

      – Amy

    1. Hi Loreta, thank you for your question.
      you should be able to substitute the 2% milk with whole milk without any changes. The whole milk will make it extra rich 🙂

    2. Loreta, I have never made flan in the IP, but I use a can of coconut milk in place of one of the milks and it is delicious.

    1. Hi Frances, Thank you for the question. This Crème Caramel is one of our older recipes and we didn’t record a video for it 🙁

      Hopefully we will remake this again in the future as I love the taste of it! 🙂

    1. Hi Teresa, thank you for your question. 🙂
      Yes, this dish can be made using one large bowl. If your bowl is very tall and deep, increase the cooking time by 2 minutes. If it is a shallow bowl, the cooking time can stay the same.
      Hope you will like this recipe. Enjoy!

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