Instant Pot Flan de Huevo (Creme Caramel)
Delicious, authentic Spanish Flan de Nuevo, the Spanish version of Creme Caramel
Equipment
- 1 Instant Pot
- Mini Pudding basin(s), one per egg (i.e. per person), mine are from Sainsbury’s**
- 1 Trivet
- Foil
- Rubber band(s), not strictly necessary, you can tighten the foil by hand but they are handy
Ingredients
- 1 large egg per person
- 85 ml whole milk per large egg room temperature (I put mine in the microwave for 10 seconds), I have also used semi skimmed milk successfully
- 1 tablespoon 15 g golden caster sugar per large egg Reduce to about 1.5 teaspoons if using medium eggs, I use the same amount of milk
- Caramel* see method below to make it or buy my favourite caramel bottle and make your life easier
- 500 ml water from the cold tap
Instructions
- Make the caramel or (like me) open the jar of caramel and coat the basin (bottom and a bit of the walls) in caramel. See the method in the notes section if you want to make the caramel yourself.
- Beat the egg(s) with a fork in a deep plate or bowl for a few seconds until all yellow
- Add the sugar while you keep beating, try to dissolve as much as possible, you can stir to feel for the sugar for this purpose, but don’t worry if you can still feel some sugar, I did and it was fine.
- Then mix in the room temperature milk.
- Pour the mixture slowly into the mini pudding basin(s), over the caramel. You can sieve the mixture to avoid bubbles and you can also let it rest for a bit but bear in mind that bubbles are a proud feature of the homemade Spanish Flan de Huevo. You really want to fill the basin(s) all the way to the top so that, when you turn the flan / creme caramel over later, it doesn’t have too much of a fall and there’s less chance of it falling apart.
- Cover the basin(s) with foil and secure with a rubber band
- Pour 500 ml water (cold straight from the tap) in the inner pot. Trivet in place. Mini basin(s) on top of the trivet. Lid on. Steam release handle pointing to Sealing (unless you have a self-sealing lid).
- Press Manual / Pressure Cook, use the – and + buttons to programme 5 minutes, at the end wait 6 minutes. Leave Keep Warm on so that the Instant Pot can tell you how long it’s been since it finished the pressure cooking cycle as per the photo below and then release the rest of the steam (if any) and remove the pudding basin.
- Now, for the really hard part, let it cool down on the counter and then let it be in the fridge for a good few hours, preferably overnight. It really needs this time to set properly.
- Turn onto a plate when you’re ready to eat and dig in!
Notes
* Caramel
I buy the Vahiné brand of Caramel. It makes my life so much easier!
If you want to make the caramel yourself:
5 tablespoons of sugar, 10 drops of lemon juice and a tablespoon of water on a low heat, stir stir stir and let the sugar dissolve, it will start getting the caramel colour until it’s amber, this is the moment to remove it from the heat (do not overcook it and try not to burn yourself as it will hurt!) and use it to coat the bottom and a bit of the sides of the pudding basin.
*Terminology
Natural Pressure Release (also called natural release or NPR) means letting the float valve pop back down of its own accord, so basically you don’t need to do anything at the end and can keep your feet up. If it takes over 15 minutes, you're ok to release the rest of the steam (by turning the steam release handle to Venting) that may be left in order to unlock and open the lid.
Quick Pressure Release (also called quick release or QPR) means venting the steam as soon as the pressure cooking process finishes, i.e. moving the steam release handle from Sealing to Venting.
Sometimes you'll see me talk of a combination of NPR followed by a QPR. For example a recipe may have a 4 minute NPR followed by a QPR. You wait for 4 minutes at the end of the pressure cooking time and then do a QPR by moving the steam release handle from Sealing to Venting.
Tried this recipe?Mention @feistytapas or tag #feistytapas!
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