📝 About This Recipe
This exquisite flan is a masterpiece of texture, combining a velvety, melt-in-your-mouth custard with a sophisticated burnt-sugar caramel sauce. While traditionally baked in a water bath for hours, the Instant Pot uses gentle pressure to create a perfectly consistent, bubble-free finish in a fraction of the time. It is a timeless Latin American and European staple that balances the richness of egg yolks with the bright, aromatic notes of high-quality vanilla.
🥗 Ingredients
The Golden Caramel Sauce
- 1/2 cup Granulated white sugar (extra fine works best)
- 2 tablespoons Water
- 1/4 teaspoon Lemon juice (prevents crystallization)
The Custard Base
- 1 1/2 cups Whole milk (do not use low-fat)
- 14 ounces Sweetened condensed milk (one standard can)
- 3 pieces Large eggs (at room temperature)
- 2 pieces Large egg yolks (adds extra richness)
- 4 ounces Cream cheese (softened; adds stability and silkiness)
- 2 teaspoons Vanilla bean paste (or high-quality extract)
- 1/4 teaspoon Fine sea salt
Pressure Cooking Essentials
- 1 1/2 cups Water (for the bottom of the pot)
👨🍳 Instructions
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1
In a small heavy-bottomed saucepan, combine the sugar, 2 tablespoons of water, and lemon juice. Stir over medium heat until the sugar dissolves.
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2
Increase the heat to medium-high and stop stirring. Swirl the pan occasionally until the syrup turns a deep amber color (about 5-7 minutes). Watch closely as it can burn in seconds.
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3
Immediately pour the hot caramel into a 7-inch round cake pan or a specialized flan mold (flanera). Tilt the pan to coat the bottom evenly and let it harden for 10 minutes.
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4
In a large blender, combine the softened cream cheese, sweetened condensed milk, whole milk, eggs, egg yolks, vanilla, and salt.
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5
Pulse the blender on low speed until just combined. Avoid high speeds to prevent incorporating too much air, which creates unsightly bubbles in the flan.
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6
Pour the custard mixture through a fine-mesh sieve into the caramel-lined pan. This ensures the smoothest possible texture by removing any stray egg chalazae.
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7
Cover the pan tightly with aluminum foil to prevent steam from dripping onto the surface of the custard.
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8
Pour 1.5 cups of water into the Instant Pot inner pot and place a steam rack (trivet) inside.
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9
Carefully lower the covered pan onto the trivet. Secure the Instant Pot lid and set the valve to the 'Sealing' position.
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10
Select 'Manual' or 'Pressure Cook' on High Pressure for 15 minutes.
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11
Once the timer beeps, allow the pressure to release naturally (NPR) for at least 15 minutes before opening the valve.
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12
Remove the pan from the pot and take off the foil. The center should still have a slight jiggle; it will firm up as it cools.
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13
Let the flan cool to room temperature on a wire rack, then refrigerate for at least 6 hours, or ideally overnight.
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14
To unmold, run a thin knife or offset spatula around the edge of the pan. Place a large rimmed plate over the pan and flip quickly. The caramel will flow down the sides.
💡 Chef's Tips
Use room temperature eggs and milk to ensure the cream cheese blends smoothly without lumps. Straining the custard through a fine-mesh sieve is the secret to a professional, glass-like finish. Do not skip the natural pressure release; a quick release can cause the custard to boil and create a honeycomb texture. If your caramel hardens too much in the pan before you add the custard, don't worry—the pressure cooker will melt it back down. For a traditional 'Flan de Queso' flavor, ensure the cream cheese is fully softened before blending.
🍽️ Serving Suggestions
Serve with a dollop of unsweetened whipped cream to balance the sweetness of the caramel. Pair with a glass of chilled Tawny Port or a nutty Amontillado Sherry. Garnish with fresh berries like raspberries or blackberries for a tart contrast. A sprig of fresh mint and a light dusting of orange zest adds a beautiful aromatic lift. Serve alongside a strong cup of Cuban espresso or dark roast coffee.