Flan de Leche

Flan de Leche (Milk Flan)

After 20 years since my first two failed attempts due to bad recipes, I am proud to say I have nailed making a flan de leche. I remember the first two intitial recipes involving a double boiler method along with a bundt pan. I distinctly remember inverting the flans only for a bunch of slop to come spreading out all over the place. My take was to never try making a flan again, it just wasn’t for me. My mom on the other hand is the master at making flan. Recently, my boss and I were talking about flans at a work gathering and she said she was surprised that I could cook anything but couldn’t make a flan. That was all the motivation I needed to research some proper recipes and marry them together to make this flan. If you are reading this, thank you Amy! Enjoy!

Ingredients

• ½ cup granulated white sugar
• 5 large eggs
• 1 14-oz can condensed milk
• 1 cup whole milk
• 1 tablespoon vanilla

Prepare

1. Put the sugar in a 1 1/2-quart stainless steel flanera and place it over medium low heat. Without stirring, cook until all the sugar has melted. You may swirl the entire mold to direct the melted sugar to spots where it is still not melted. The moment all the sugar is melted, remove the mold from the heat and very carefully rotate it so that the caramel coats the bottom and the sides. It will get thicker as it cools. If your mold is not flame or direct-heat proof, you can make the caramel in a small sauce pan and then pour it into your mold to coat it. Set aside.
2. In a large bowl, mix the remaining ingredients and whisk until well combined.
3. Using a strainer, pour the mixture into the mold with the caramel. You will hear crackling sounds, that is normal.
4. Cover the mold and place it in an InstantPot using the InstantPot sling Carefully, add enough water to come about halfway up the mold.
5. Close the pressure cooker, set it to manual pressure cooking for 15 minutes on the high pressure setting, this will yield a total of 30 minutes of cooking time, which is what needed.
6. Let your pressure cooker release the pressure according to the manufacturer’s instructions. Once fully depressurized, remove the mold from the pressure cooker and let it cool completely on the counter. You can also let it cool in the water bath if you have no way to remove it without burning your hands.
7. Once cooled, take a small/thin spatula and work your way around the flan/mold to ensure it is not stuck to the sides of the pan. Invert the flan onto a serving dish with a lip to catch the liquid caramel. Eat at room temperate or cold from the refrigerator. Store in the refrigerator.