You won't think that the pressure cooker is meant only for steaming vegetables, right? I hope I can prove it to you with this delicious coconut flan that we prepare today in a pressure cooker, one of the best I've ever tried! It's a delicate flan, with that coconut flavor that gives it a distinct character without overwhelming the very characteristic taste of egg flan.
The pressure cooker is far from making only vegetables and creams: the pressure cooker lets you cook meats so they turn out tender and amazing in record time, it allows you to make stews with a fabulous blend of flavors, you can steam fish for a very healthy option, you can make delicious sponge cakes (yes, great cakes come out of a steam cooker!) and you can also make delicious flans like the one we bring you today, the coconut flan recipe. Among many other things, of course.
What's good about cooking in the pressure cooker? Put simply, the best thing for me is that it cuts cooking times dramatically (this flan, for example, you make in 35 minutes, whereas made in a traditional bain-marie it would take an hour and a half), and since it's a much faster cooking method and you can steam with it, you preserve the nutrients in the food much better.
I hope you get excited to discover the pressure cooker and make the most of it, starting with this flan recipe we bring today.
Ingredients
- 6 eggs
- 150 gr sugar
- 500 cc coconut milk
- 200 gr sugar to make the caramel
Preparation
- Prepare the caramel by putting the 200gr of sugar in the saucepan or flan mold suitable for direct heat. Light the heat and wait for the sugar to melt. Remember that you can swirl the saucepan from time to time but you must not introduce any utensil or it will crystallize. Once the caramel is golden, move the flan mold to coat the sides (if you made the caramel in a saucepan, pour it into the flan mold quickly, it cools fast). Let it cool.
- In a separate bowl, beat the eggs with the sugar using balloon whisks with round tips (to incorporate less air) and add the coconut milk. Mix well and fill the flan mold.
- Cover the flan mold with aluminum foil as shown in the video.
- Pour 1 L of water into the WMF pressure cooker, place the trivet and the steamer (which in this case serves as a carrier), and on top of it the covered flan mold.
- Close the pressure cooker and set it over high heat; when the valve rises, lower the heat to medium and start counting 35 minutes.
- After that time, turn off the heat, let the valve drop, open the cooker and check: poke the flan with a toothpick to check doneness. It will be done when the tip comes out completely clean.
Remove the flan mold from the cooker and let it cool. Once cooled, you can store it in the same mold in the refrigerator, and unmold just before serving.
Remember that it's important for the flan to be cold when serving — that's how it's delicious!
Comments
Claudia said:
Hola Oscar, leche o bebida de coco, la encontrarás como tal en los supers, de una forma u otra indistintamente. Saludos!
Oscar said:
Hola, por leche de coco entendéis la de cocinar o la bebida de coco? Gracias.