Flan | Lan Tu | Copy Me That

Flan

8 large eggs, 7 tablespoons of sugar, 1 to 2 teaspoons of pure vanilla, 3 cups of whole milk, 1 cup of half & half.

Step 1: making caramel

Melt 1.5 cup of sugar over low heat until golden colored. Pour 2 to 3 tablespoons of water and simmer until completely liquidified and golden to your preference. Carefully pour liquid caramel inside stainless steel mold that fit inside your IP. Coat bottom & sides well. For my 8 quarts, I use one that has a diameter of 6 to 7 inches.

Step 2: making flan mixture

Whisk gently 8 whole eggs, sugar, vanilla, milk and half & half until all eggs are blended inside a pot. Do not overbeat. Put this pot over medium heat stirring constantly until temperature becomes as hot as DRINKABLE hot cocoa (definitely not burning or boiling). Pour this mixture through strainer into caramelized pot/mold. Cover mold TIGHTLY with plastic food cover (Saran plastic wrap). Make it airtight. Then, cover aluminum wrapping over the plastic wrapping.

Step 3: cooking the flan

Put flan mold inside IP, onto trivet. Pour hot/boiling water inside to 1 inch above top of trivet. High Pressure cook for 12 minutes. Let Normal Pressure Release for 10 minutes. Then, Quick Release. Open IP lid. Carefully remove aluminum wrapping. Using a knife, carefully make a small hole to plastic wrapping to release hot air so the plastic doesn’t get sucked down onto flan surface.

Let cool completely. Refrigerate until cold. Run knife around side. Flip onto a plate. Enjoy.

2 TIPS FOR SMOOTH FLAN:

1) heat flan mixture until hot-cocoa-drinkable warm, not burning or boiling.

2) pour boiling water inside IP before starting HP cook.

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