Leche Flan
One of the classic all time favorite dessert in the Philippines is the leche flan. I had a hard time estimating the right ingredients and timing to attain a velvety smooth texture that melts in the mouth. With Instapot or any pressure cooker, I never go wrong plus it cuts the cooking time significantly. I’m getting a lot of praises everytime I bring to a potluck get together.
Leche Flan
Milk and egg velvety pudding
Ingredients
- 5 large Eggs
- 1 can Evaporated Milk
- 1 can Condense Milk
- 1 tsp Lemon Zest or vanilla
- 1/2 tsp Salt
Caramel
- 1/2 cup white sugar
Instructions
- Make the caramel by heating white sugar in a pan until melted and smooth. I don't mix but I keep on turning the sauce pan until the it turns to liquid and smooth.
- Immediately pour into the cake pan and distribute evenly in the bottom by turning the pan to spread the liquid. Do this quickly the caramel will immediately harden.
- Add 2 cups water in the Instapot liner and start to boil using Saute or Pressure cooker. Do not cover. This will be the water bath of the cake.
- Mix all remaining ingredients in a blender until well blended. Don't overmix.
- Pour the batter into the cake pan through a sieve to make it smooth.
- Cover with aluminum foil and using a trivet, lower the pan into the Instapot liner.
- Set the Instapot to Pressure Cook for 10 minutes and start. Do NPR.
- Refrigerate for at least 4 hours and serve.
