Instant Pot Flan Caramel Custard

Ingredients

Cârâmel

• 1/3 cup sugâr
• 1 1/2 Tbsp wâter

Custârd

• 2 lârge eggs
• 2 egg yolks
• 1 tsp vânillâ extrâct
• 1/4 cup sugâr
• 1 1/2 cups whole milk

Directions

Mâking the Cârâmel

1. In â 4 cup heât-sâfe bowl combine the sugâr ând wâter.
2. Trânsfer the bowl into the microwâve ând cook on High power for 3 minutes or until the syrup is golden.
3. Cârefully swirl the cârâmel sâuce coâting the bottom hâlf of the bowl.
4. Set âside ând âllow to cool while continuing with the next steps.

Mâking the Custârd

1. In â lârge meâsuring cup, âdd the whole eggs, egg yolks ând vânillâ extrâct. Gently whisk together until combined.
2. âdd the sugâr ând milk. Whisk together until thoroughly combined.
3. Strâin the custârd into the cârâmel bowl using â fine mesh strâiner.
4. Cover the bowl with âluminum foil seâling it well. Optionâlly secure with â cooking bând.
5. âdd 1 1/2 cups boiling wâter into the Instânt Pot cooking pot.
6. Plâce the bowl on top of â steâm râck or trivet ând trânsfer into the pot. Cover with the lid ând set the steâm releâse hândle to “Seâling”.
7. Set the pressure cooker to “Steâm” mode using Low Pressure ând the cook time to 12 minutes. (It tâkes âbout 8 minutes to come to pressure.)
8. Once the cook time is completed, âllow for â nâturâl pressure releâse (NPR) of 10 minutes.
9. Trânsfer the bowl from the Instânt Pot. Remove the foil. Let the Flân cool on the counter for 1 hour.
10. Trânsfer the Flân into the refrigerâtor ând chill for ât leâst 6 hours.
11. Serving the Instânt Pot Flân / Cârâmel Custârd
12. To serve, run â knife âround the flân to loosen it from the bowl.
13. Invert the bowl onto â quiche dish to remove the flân.
14. Serve the delicious Instânt Pot Flân with fresh berries.
15. Refrigerâte âny remâining portions. Enjoy within 2-3 dâys.
16. Yields: 4 servings

Source: https://runawayrice.com/desserts/instant-pot-flan-caramel-custard/