Flan, with its soft texture and sweet, delicate flavor, is a dessert that always pleases everyone. But did you know that you can prepare a spectacular homemade flan in just 10 minutes?

If possible! In this article, I will share with you a magical recipe that will allow you to enjoy an ultra-creamy flan without having to use the oven.

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We are going to use a pressure cooker to speed up the process and achieve a dream flan. So get ready to surprise your loved ones with this delicious dessert following grandma’s tradition.

Ingredients

• 1 cup sugar (to make the caramel)
• 5 eggs
• 395 ml condensed milk
• 200 ml of milk cream
• 1 can of condensed milk

Preparation

For the caramel:

1. We start by making the caramel. In a pressure cooker-safe mold, add a cup of sugar. Then, heat the mold on the stove over medium heat. As the sugar melts and turns a golden color, rotate and move the mold so that the candy is evenly distributed.
2. Once the caramel is a dark golden color and covers the entire bottom of the mold, remove the mold from the heat and rotate it so that the caramel also covers the sides. Use caution, as hot caramel can cause burns. Let the caramel cool and harden in the mold while you continue preparing.

For the flan:

3. In a bowl, beat the eggs until well mixed.
4. Add the condensed milk, heavy cream and milk (using the same measure as the condensed milk). Mix everything until you obtain a homogeneous and smooth mixture. If you prefer, you can make this in a blender, as shown in the video below.
5. Carefully pour the custard mixture over the caramel in the mold. To avoid air bubbles forming in the flan, pour the mixture onto the back of a spoon.
6. Cover the pan securely with aluminum foil to prevent water from entering during the pressure cooker cooking process.
7. Add some water to the bottom of the pressure cooker (about 2 to 3 cm deep) and place the mold in the pot.
8. Close the pressure cooker and place it on the stove over medium heat. When the pot begins to emit steam, count 10 minutes of cooking and remove it from the heat

9. Carefully release pressure from the cooker following safety instructions. Open the pot when it is safe to do so.
10. Remove the flan mold from the pressure cooker and let it cool to room temperature. Then, refrigerate for at least 3 hours or overnight so the flan reaches its perfect consistency.
11. Once completely cool, run a knife around the edge of the flan to loosen it. Turn the mold over onto a large plate, and the flan should come away with the liquid caramel covering its surface.

Cooking in the oven:

If you don’t have a pressure cooker, you can use the oven to make this delicious flan:

1. Place the mold in a tray with approximately 2 to 3 cm of water, so that it cooks in a bain-marie.
2. Cover the mold very well with aluminum foil and bake it in a preheated oven at about 190 degrees for approximately 50 minutes. This flan is super creamy, smooth and perfectly balanced in sweetness.
3. Baking time may vary slightly depending on the temperature of each oven. To check if it is ready, you can prick it with a toothpick. If it comes out too moist, let it cook a little longer.