Learn how to make silky smooth Instant Pot Flan (Creme Caramel). Fall in love with the divine creamy egg and sweet caramel flavors that delicately melt in your mouth. Wow your crowd with this heavenly Pressure Cooker Flan dessert!

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Tried the Recipe? Rate it here 4.98 from 36 votes

Imagine this…Sweet aromatic caramel,

divine creamy egg flavor,

silky smooth texture,

slowly melts in your mouth. Sweet aromatic caramel,divine creamy egg flavor,silky smooth texture,slowly melts in your mouth. Oh, it feels like heaven! The best thing about it? It’s quite simple and easy to make. With an Instant Pot, you can even cut the cooking time in half! So you can easily make this ahead in a big batch for parties or your dinner guests. 😀 Flan, Crème Caramel, Caramel Custard, Caramel Pudding…no matter what you call it, learn how to make flan. Jacky wins my heart every time he makes this Instant Pot Flan! hehe~ 😀

Tips for Instant Pot Flan (Crème Caramel) This Flan (Creme Caramel) Recipe always turns out amazing in the oven. Since we bought our Instant Pot, we’ve been curious if Instant Pot Flan will match up to our oven flan! So, we’ve converted and tested the recipe using both High Pressure and Low Pressure. I think we ate like 10 flans each within the week. 😛 1. Oven vs. Instant Pot Pressure Cooker Compare to the oven flan, Instant Pot flan turns out to be ridiculously silky smooth every time. I mean I was totally blown away!!! Pressure cooker’s moist cooking environment is perfect for flan. Plus, it cuts short half of the cooking time. From now on, we’ll be making all our flan in Instant Pot. 😀 2. High Pressure or Low Pressure? When we cooked the Instant Pot Flan with low pressure, they don’t set as well as the ones from high pressure. So, high pressure is your friend for pressure cooker flan. 🙂 3. Caramel Syrup We like our caramel to be slightly burnt to yield a deep flavor. The bold flavors from the burnt caramel match really well with the vanilla. It also comes out with a stronger color for better presentation. So, adjust to your personal preference. SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! Wow your crowd with Heavenly Smooth Instant Pot Flan! 🙂

Instant Pot Flan (Crème Caramel) Make this silky smooth Instant Pot Flan (Pressure Cooker Creme Caramel). Fall in love with the divine creamy egg and sweet caramel flavors that delicately melt in your mouth. Wow your crowd with this heavenly dessert! 4.98 from 36 votes Prep Time: 25 minutes Cook Time: 25 minutes Chill: 4 hours Total: 50 minutes Servings: 6 Calories: 288 kcal Author: Amy + Jacky Print Ingredients Caramel Syrup ½ cup (100g) white sugar ½ cup (100g) white sugar

2 tablespoons (30ml) cold water 2 tablespoons (30ml) cold water Flan 1 cup (250ml) 2% milk 1 cup (250ml) 2% milk

1 cup (250ml) heavy cream 1 cup (250ml) heavy cream

¼ cup (50g) sugar ¼ cup (50g) sugar

2 teaspoons (10ml) vanilla extract 2 teaspoons (10ml) vanilla extract

1 pinch sea salt 1 pinch sea salt

3 extra large eggs , lightly beaten 3 extra large eggs , lightly beaten Tools Instant Pot Pressure Cooker

3 inches x 1.5 inch Ramekin Set

Culinary Torch

Fine Mesh Strainer

Trivet or Steamer Rack Don't Miss This! Jump to our Step By Step Photo Guide Instructions Make Caramel Syrup: Heat ½ cup (100g) white sugar and 2 tbsp (30ml) cold water in a saucepan over medium-high heat. Swirl occasionally until dark golden brown (mahogany) in color. Divide the caramel into six 177 ml ramekins. Then, allow the caramel syrup to cool.

Make Milk Mixture: Heat up 1 cup (250ml) 2% milk and 1 cup (250ml) heavy cream in a medium pot. Add ¼ cup (50g) sugar, 2 tsp (10ml) vanilla extract, and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves.

Temper Eggs: Beat 3 extra large eggs lightly in a medium bowl. Slowly bring the eggs' temperature up by pouring warm milk mixture into the eggs little by little. Continue to whisk and pour the remaining milk mixture into the eggs.

Pour Flan Mixture in Ramekins: Pour the mixture in the caramel-filled ramekins through a strainer. Then, tap ramekins against the counter to let the air bubbles rise to the surface. Remove all the bubbles on the surface with a spoon or a blowtorch. Cover each ramekin tightly with aluminum foil.

Pressure Cook Flan: Add 1 cup (1250 ml) of cold water in Instant Pot. Place steamer rack in Instant Pot. Then put the covered ramekins on the rack. With Venting Knob at Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 9 minutes + Natural Release. Open the lid carefully.

Chill in Fridge: Remove ramekins from Instant Pot. Set aside to cool. Refrigerate Instant Pot Flan to firm for at least 4 hours (preferably overnight).

Serve Flan: Run a knife around the ramekins and invert onto a plate. Then, serve cold! ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Video Recipe Notes: Storage: you can store the cooked Instant Pot Flan in the ramekins in the fridge for up to 3 days. *Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 288 kcal (14%) Carbohydrates: 28 g (9%) Protein: 4 g (8%) Fat: 17 g (26%) Saturated Fat: 10 g (63%) Cholesterol: 139 mg (46%) Sodium: 71 mg (3%) Potassium: 115 mg (3%) Sugar: 27 g (30%) Vitamin A: 740 IU (15%) Vitamin C: 0.2 mg Calcium: 85 mg (9%) Iron: 0.4 mg (2%) Tried this recipe? Mention @pressurecookrecipes or tag #AmyJacky!

Step-by-Step Guide: Instant Pot Flan 1 Make Caramel Syrup Heat ½ cup (100g) white sugar and 2 tablespoons (30ml) cold water in a saucepan over medium-high heat. Swirl occasionally until dark golden brown (mahogany) in color. Watch How To Make Caramel Syrup Video: Can’t see the cooking video? Watch it here. Then, divide the caramel syrup into six 177 ml ramekins (as shown in below photo). Then, allow the caramel syrup to cool. 2

Make Milk Mixture Heat up 1 cup (250ml) 2% milk and 1 cup (250ml) heavy cream in a medium pot. Add ¼ cup (50g) sugar, 2 teaspoons (10ml) vanilla extract, and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves.

3 Temper Eggs Beat 3 extra large eggs lightly in a medium bowl. Slowly bring the eggs’ temperature up by pouring warm milk mixture into the eggs a little at a time. Continue to whisk and pour the remaining milk mixture into the eggs.

4 Pour Flan Mixture in Ramekins Pour the flan mixture in the caramel-filled ramekins through a strainer. Then, tap ramekins against the counter to let the air bubbles rise to the surface. Remove all the bubbles on the surface with a spoon or a blowtorch. Cover each ramekin tightly with aluminum foil.

5 Pressure Cook Flan Add 1 cup (250 ml) of cold water in Instant Pot Pressure Cooker. Place steamer rack in the pressure cooker. Then, put the covered ramekins on the rack. With Venting Knob at Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Method: Pressure Cook at High Pressure for 9 minutes + Natural Release Turn Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.

6 Chill Instant Pot Flan in Fridge Remove ramekins from the Instant Pot. Set pressure cooker flan aside to cool. Refrigerate pressure cooker flan to firm for at least 4 hours (preferably overnight).