https://www.copymethat.com/r/cicnELYch/creme-caramel-or-caramel-flan-pressure-c/
3073991
QuWcNEa
cicnELYch
2024-06-02 15:11:22
Crème caramel (or Caramel Flan), Pressure Cooker Style
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Servings: Yield: 6.00 servings Prep time: 15 minutes Cook time: 25 minutes
Servings: Yield: 6.00 servings
Prep time: 15 minutes
Cook time: 25 minutes
Ingredients
- subheading: For the caramel:
- 1 cup (200g) sugar
- For the creme: 2 cups (500ml) whole milk
- 5 eggs, 4 whole plus one yolk
- 1 Tbsp. Pure Vanilla Extract
- ⅔ cup sugar (125gr)
Steps
- Prepare all of your ramekins or pan (For my pressure cooker, I used a 7 ⅛” ringmold (Fat Daddio) that I bought on Amazon. Otherwise, ramekins work well, but you might have to cook them in two batches since you can’t fit six on one trivet. NOTE: A trivet is important to have, because you want the pan or ramekins to not touch the bottom of the pot.
- subheading: To make the custard:
- Mix the milk and vanilla extract.
- Using a fork or a whisk in 4 whole eggs plus one yolk with the sugar. Pour the milk and vanilla, milk into the egg mixture. Whisk well, and the mixture will be very watery. Set aside.
- subheading: To make the caramel:
- In your widest sautee pan (I use a saucier pan), add the sugar and turn the flame to high and wait. DO NOT STIR - at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel.
- As soon as almost all of the sugar has turned to caramel turn off the heat.
- Carefully pour the caramel into the ring form pan, or into individual ramekins.
- Fill the caramelized containers, by pouring or using a soup ladle, leaving ½” (1 cm) space from the top. Cover the forms tightly with aluminum foil.
- Prepare the pressure cooker by adding one cup of water into the pot.
- If using a ring mold, cover it with foil and carefully lower it (My trivet has handles, so this makes it much easier. otherwise, make a foil sling.)
- Place the PC lid on and lock it in place. Set the pressure to HIGH and for 10 minutes.
- If using ramekins, cover each one with foil and place on a trivet. Carefully lower into the pressure cooker. Lock the lid on, and set for 6 minutes on HIGH.
- Once the pressure cooker beeps, allow a natural pressure release of ten minutes.
- If you need to cook a second batch of ramekins, be sure to add more water.
- Allow the flan/creme caramel to cool for one hour. I cover them with plastic, place them on a small baking sheet and refrigerate for at least 3 hours.
- subheading: To serve:
- Place each ramekin (or the ring mold) in a baking dish of very warm water. Allow to sit for 30 to 60 seconds. Use a paring knife to around the rim of each dish. Place a dish on top, and flip over.
- Enjoy!