This is so good I need to write it down to remember! Creamy and custardy but isn’t too eggy!
Ingredients:
- Syrup: sugar and water
- Flan: 3 eggs, condensed milk, milk, heavy cream, vanilla extract
Steps:
- In a small pot on low heat add 1/2 cup sugar and 1 and 1/2 tablespoons water. Let this turn into an amber color without mixing. You can swirl the pot. Dump this into a 4 cup heat safe glass bowl you can steam in and coat the bottom that fits in your Instant Pot.
- Stir together 3 eggs (stir because you don’t want to incorporate air) with either 1/2 or 3/4 cup condensed milk. I don’t like mine too sweet so I do a little less than 1/2.
- Add 1 tablespoon vanilla extract, 1 and 1/4 cup milk, and 1/2 cup of cream. Stir gently.
- Put this through a sieve into your coated glass bowl.
- Cover bowl with foil so water doesn’t get into it when you steam your flan.
- Put 2 cups water in an instant pot, put in your little stand wire rack thingy that comes with the IP, place bowl on top. Steam for 23 minutes. Natural release for 10 minutes.
- Let it sit out for an hour before moving to the fridge overnight.
- When you’re ready to eat, take a sharp knife around the sides of the container and invert your bowl onto a plate. Wiggle and jiggle until it pops out!
You can thank me later future Nhung. 😛
**if you don’t have an Instant Pot, you can place your glass bowl in a large pot on a little wire rack or stand and steam it this way. I would steam with the pot covered for 1 hour 15 minutes (insert a toothpick through the center and see if it comes out clean. If it does, you’re good). Make sure your pot doesn’t ever run low on water!