A quicker way to cook this Filipino creamy smooth custard (flan) with caramel syrup is in an instant pot.
Cuisine Asian, Filipino
Prep Time 15minutes
Cook Time 14minutes
Total Time 29minutes
1(12 fl. oz)can evaporated milk
¾(14 oz)can condensed milk (if you prefer sweeter add the whole can)
1teaspoonlime extract(extract from leaves or zest)
In 3 llanera (pans), evenly spread 4 tablespoons of sugar on each pan. Place on stove at low temperate. Once it starts melting and caramelize, tilt pan from side to side to spread caramel and dissolve the remaining sugar. Depending on your preference, remove from heat once your desired caramel color is achieved. Some people prefer burnt caramel, so it’s your call at this point. Leave pans on the counter to cool and harden. Set aside.
Add lime zest or leaves with 2 teaspoons water in a mortar. Pound until juice is extracted. Set aside.
In a big bowl, place egg yolks. If yolk has white solid stuff attached to it, remove with a spoon. Gently break the yolk with a spatula or an egg beater and stir yolk in one direction until smooth.
Add milk, condensed milk and lime extract. Gently stir in one direction until well blended and smooth.
Once caramel in pans harden, slowly pour egg yolk mixture in each pan avoiding air bubbles. To be exact, it is 1 ¼ cups egg yolk mixture on each pan.
Cover each pan with aluminum foil.
Use the trivet that came with your instant pot. I have a 6 quart instant pot and I can only fit 1 pan.
Add 1 ½ cups water in inner pot. Place pan on trivet and lower it in the inner pot.
Place the condensation collector behind the cooker before you start cooking.
Press “PRESSURE COOK”. Set to HIGH PRESSURE and set time to 14 minutes. Note: If you are familiar with your instant pot, you can skip to #17.
After a few minutes, the FLOAT VALVE will pop-up, an indication that the instant pot is pressurize and the countdown begins.
Once cooking time is done, "PRESSURE COOK" program will no longer be lit. The display will show the elasped time. Example: L000
Wait when the FLOAT VALVE goes down refered to as Natural Pressure Release before opening the lid. Note: You can also do a quick pressure release but be very careful when doing this. Refer to the manual for detailed instructions.
Turn the steam release handle to "VENTING".
Open lid. Make sure your leche flan is covered with foil. When you open the lid, water droplets will fall inside the pot.
Remove flan and leave it at the counter to cool. Place it in the fridge for 8 hours or better yet overnight.
When ready to transfer to serving platter, use a knife and slowly move the knife around between the flan and pan.
Place serving platter on top of pan and flip quickly.
Slowly remove pan. Let all the caramel syrup drop in the platter.
Serve and enjoy!
While cooling caramelize sugar in pan, you might hear some cracking noise. It is normal and nothing to worry about.
Use a sieve, if you like to strain the mixture before pouring in pan. If I’m only making 1 dozen egg yolks, I don’t strain it anymore. I slowly stir the mixture to prevent air bubbles. If I’m making 2 or more dozen egg yolks, I use my blender and strain the mixture to get rid of solids and air bubbles.