IP Leche Flan

BarbWill

Instant Pot addict! Love to cook! Widowed and live in Sacramento, CA area!

7 egg yolks

1 egg

2 cups evaporated milk

1 tsp. lemon zest

1 cup sugar

Extra ¼ to ½ cup of sugar to caramelize before adding the rest of the mixture

1. Place all ingredients in a bowl and use a hand or stand mixer to mix the custard together. To ensure the smoothness of the custard, you should strain the mixture while before pouring it into the baking dish or mold.

2. Place extra sugar in a small pan and heat it over medium heat until the sugar melts and browns.

3. Pour melted sugar into your baking pan or mold so it coats the bottom.

4. Add custard mixture to your baking pan or mold on top of the caramelized sugar.

5. Cover the baking pan or mold with foil and place it into Instant Pot.

6. Cook on High for 9 minutes and let it naturally release.

7. Remove from Instant Pot and let cool on the counter. You can also refrigerate the leche flan after it reaches room temperature if you’re making this ahead of time.

8. When you are ready to serve, run a knife around the edge of the pan to loosen the flan. Place a serving plate on top of the pan and invert it quickly. Be careful not to spill! When properly executed, the flan will be golden brown on top and yellowish on the bottom.

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