What does Mexico, Philippines, Vietnam, France, Spain, Brazil, India, Japan, and Costa Rica have in common with every Cuban grandmother?
They all have their own recipe for Flan. Flan is so delicious that just about every country in the world has some variation of it. And though I haven’t tried every one, it’s the Cuban way to declare that ours is hands down the best. That said, each Cuban home has their own recipe for flan and in my experience they boil down to 2 different kinds of flan, a dense and smooth flan with a consistent texture and a creamier flan that has small holes and velvet feel. I love both styles and when I was trying out which recipes to post, it was like choosing which child I liked best. So I decided, why choose? I can post both.
This first recipe is easy to put together because it only has 4 ingredients for the custard. The use of sweetened condensed milk creates a dense but velvety flan. This is actually my husband’s favorite. It holds up really well and only needs 4 hours in the fridge, so you can make it int he morning and have it ready for dessert by dinner.
Instant Pot Easy Cuban Flan (Flan de Leche)
Recipe by Lana Horruitiner Perez adapted from Nitza Villapol’s cookbook Cocina Criollo
- 1/4 cups Water
- 2/3 cups Sugar
- 3 Large Whole Eggs and 2 Large Egg Yolks
- 1 – 14 oz can Sweetened Condensed Milk
- 1 cup Whole Milk
- 1 tsp Vanilla
- 2 cups Water for the Instant Pot
Equipment: Flanera or 6 Inch tall sided Cake Pan-The pan I used to cook the flan in is called a flanera, or a flan pan. Most people have never heard of a flan pan. It is a 6 inch round pan with a top that clips on. If you are an avid Instant Pot user I would recommend buying one online. They are very inexpensive and you can use it for lots of different recipes. (If you don’t have a flan pan, you can use any 6 inch cake pan that has a solid bottom. Do not use a spring form pan.) Here is a link to buy the Flan Pan on Amazon. //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=drlanaperez-20&marketplace=amazon®ion=US&placement=B0018EAXNQ&asins=B0018EAXNQ&linkId=4d2af22346d94be1c290f9eaa537b533&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066C0&bg_color=FFFFFF
**This is an affiliate link. I receive a small commission when you purchase using this link. However, this does not affect my review. I have used this brand and this pan long before I started this website.**
Take the 5 Eggs out of the fridge to take the chill off.
Pour 1/4 cup Water into a medium saucepan. Slowly pour 2/3 cup Sugar into the center of the saucepan, making sure to not get any sugar on the sides of the pan. Using a spatula, gradually stir the sugar just enough to moisten all the sugar.Bring to a boil over medium heat. Once it starts boiling cook without stirring until the mixture becomes a straw color. This can take anywhere from 7 to 13 minutes. At about the midpoint it’s going to look like it’s not working and that the sugar is just getting crusty. It’s ok. It will start to melt and turn brown. The following pictures show you the different stages of the caramel. (If you notice the sugar is melting quicker on one side than the other, turn the pot every so often to even out the heat.)
Once the sugar begins to turn a straw color and the crystals are almost all melted, start to swirl the pot until the sugar crystals are all melted and the caramel is a golden color. Carefully pour the caramel into the Flanera pan. (Do not use a spatula to scrape out any remaining caramel. Whatever doesn’t pour out of the pan, just leave it.)
Swirl the flanera around so the bottom and about 1 inch up the sides is coated with the caramel. Set aside to cool.
In a large measuring jug or bowl, add 3 Eggs, 2 Egg Yolks, 1 can of Sweetened Condensed Milk, 1 cup Milk, and 1 tsp Vanilla. Whisk just enough to incorporate all ingredients together. Set aside.
Add 2 cups of water into the Instant Pot liner.
Pour the flan mixture into the Flanera with the caramel. It is ok if you hear a cracking sound. Place the top on the Flanera and clip in place. If you are using a regular pan, cover tightly with foil.
Place on the trivet and lower into the Instant Pot.
Lock the Instant Pot lid into place and make sure the valve is set to SEALED. Cook on High Pressure for 15 minutes and Natural Pressure Release for 20 mins.
Remove the Flanera from the Instant Pot and place on a wire rack. Remove the top and allow to cool at room temperature for 1 1/2 hours. Put the top back on the Flanera and place in the fridge for at least 4 hours.
To un-mold, just run a knife along the inside. Place a pie plate on top and invert.