Egg Flan in Pressure Cooker

Among the easiest and most rewarding dessert recipes, the egg flan has always been my weakness. Its simplicity in preparation and its delicious taste 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 offered by the pressure cooker.

This egg flan, with its perfect combination of simplicity and charm, becomes a true delight when prepared using the magic of the pressure cooker. This recipe not only preserves the traditional essence of this dessert, but also allows us to enjoy its exquisite flavor more quickly and without complications.

I invite you to follow each step of this egg flan in the pressure cooker recipe and discover how ease combines with exceptional flavor in a single dessert.

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

Ingredients

• 6 large eggs
• 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 bowl. Whisk gently, avoiding introducing air, until you achieve a homogeneous, lump-free mixture (you can use balloon whisks).

2. In a separate saucepan, make the caramel with the remaining 150 g of sugar. Pour it into a stainless steel or ceramic mold (a mold intended for making flan, like this one or the WMF rounded-bottom one) or individual flan molds (nonstick, ceramic or stainless steel), distributing the caramel also along the sides. Let cool until it solidifies.

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

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

5. Close the cooker and set the handle selector to position 2 and heat over medium-high until the pressure indicator shows its second ring. At that moment, 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 closed cooker rest without heat for 40 more minutes.

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

Serving ideas for the flan

1. Whipped Cream: Serve the flan with a generous portion of whipped cream to add creaminess and a milky touch.

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

3. Extra Caramel: Add an extra drizzle of liquid caramel over the flan to enhance its characteristic sweetness.

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

5. Fruit Sauces: Serve a quick fruit sauce such as raspberry, peach or passion fruit over the flan for a tangy, 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 fruit coulis like mango, raspberry or pineapple alongside the flan for a tropical note.

9. Cookies or Sponge Cakes: Accompany the flan with María-type cookies, sponge cakes or crunchy biscuits to add variety of textures.

10. Mint Garnish: A few fresh mint leaves as a garnish to give a fresh touch.

Additional notes

• This is the classic egg flan recipe. Variations can be made such as adding soluble cocoa to the milk, or using vanilla sugar in step 1. The rest of the steps and ingredients of the recipe would be the same.
• *If you prefer convenience, instead of making the caramel you can also use jarred caramel and spread it on 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 molds if you want to make single-serve desserts. In the Flan molds and ramekins section you will find a wide variety of options.