Egg flan in a quick cooker

Among the easiest and most satisfying dessert recipes, egg flan has always been my weakness. Its simplicity in preparation and its delicious flavor make it one of my favorite sweets. And now, I have the pleasure of sharing with you a simplified version of this classic, thanks to the efficiency and speed that the pressure cooker offers us.

This egg flan, with its perfect combination of simplicity and charm , transforms into a true delight when prepared using the magic of the slow cooker. This recipe not only preserves the traditional essence of this dessert, but also allows us to enjoy its exquisite flavor in a more agile and uncomplicated way.

I invite you to follow each step of this recipe for egg flan in a quick cooker and discover how ease is combined with exceptional flavor in a single dessert.

And when it comes to serving the flan? I love it as is, to enjoy 100% that flavor of milk, egg and sugar that makes it my perfect dessert, but I leave you below some ideas to accompany it.

Ingredients

• 6 eggs L
• 170 g sugar (for the flan)
• 800 ml whole milk
• 150 g sugar (for the caramel)*

Preparation

1. Pour the eggs, milk and 170 g of sugar into a large container. Beat gently, avoiding creating air, until you achieve a homogeneous mixture without lumps (you can use the ball-tip whisks).

2. In a separate saucepan, make the caramel with the remaining 150 g of sugar. Pour into a stainless or ceramic mold (a mold designed for making flan, like this one or the round-bottom one from WMF ) or individual flan pans (non-stick, ceramic or stainless steel), also distributing the caramel along the walls. Let cool until solid.

3. When the caramel is firm, pour the mixture from point 1. Cover the mold with aluminum foil (if you use a flan pan with a lid, it will not be necessary).

4. Now, follow this order: pour 1.5 liters of water into the WMF Premium pressure cooker , place the separator bridge and the steaming basket. Inside the basket, place the mold and cover it with aluminum foil.

5. Cover and close the pot, place the handle selector in position 2 and set it over medium-high heat until the pressure indicator shows its second ring. At this point, reduce the heat to minimum and cook for only 20 more minutes.

6. Once the 20 minutes have passed, turn off the heat and let the pot rest, covered and without heat, for another 40 minutes.

7. Open the pot and carefully remove the mold with the flan. Put it in the refrigerator to cool for at least 6 hours before serving.

Ideas for serving flan

1. Whipped Cream: Accompany the flan with a generous portion of whipped cream or whipped cream to add softness and a dairy touch.

2. Toasted Nuts: Sprinkle walnut pieces, toasted hazelnuts, or flaked almonds over the flan to add crunchy flavor and texture.

3. Additional Caramel: Add extra liquid caramel to the flan to enhance its characteristic sweetness.

4. Fresh Fruits: Slices of strawberries, mango pieces, kiwi or berries around the flan for a refreshing contrast.

5. Fruit Sauces: Serve a quick fruit sauce such as raspberries, peaches or passion fruit over the flan for a tangy and vibrant touch.

6. Ice Cream: A scoop of your favorite ice cream, whether vanilla, caramel or fruit, for a combination of textures and flavors.

7. Chocolate Syrup: Decorate the plate with a zigzag of chocolate syrup for chocolate lovers.

8. Fruit Coulis: A thick coulis of fruits such as mango, raspberries or pineapple next to the flan for a tropical touch.

9. Cookies or Biscuits: Accompany the flan with some Maria-type cookies, spongy or crunchy biscuits to add a variety of textures.

10. Decoration with Mint: Some fresh mint leaves as a decoration to give a touch of freshness.

Additional notes

• This is the classic egg flan recipe. Variations can be made such as adding cocoa soluble in milk, or using vanilla sugar in point 1. The rest of the steps and ingredients of the recipe would be the same.
• *If you are practical, instead of making the caramel you can also use jarred caramel, and distribute it over the bottom of the bowl.
• You can put the mixture in a large bowl (1L or 1.5L), or you can put it in individual flan bowls if you want to make individual desserts. In the Flaneras and ramekins section you will find a wide variety of options.