Pressure cooker flan

This recipe is the product of a lot of experimentation. I found some recipes for flan to make in the pressure cooker and they were not what I wanted. First of all, I live in Spain and speak Spanish at home, so for me a flan is a flan and everything else is pudding or custard. Second of all, I know what a real flan is supposed to taste like because of “first of all.” I certainly do not protest against this free, open, global world that reinterprets things and reshapes them. I just want a good old flan the way I think it’s supposed to be, as do most of the people who live in my neighborhood. I want the kind you can get in Spain at a cafeteria. I also want it to be convenient to make at home. Making flan the slow way with a hot water bath is a bit tedious.

Photo Aug 17, 22 10 09

Making flan in the pressure cooker takes about 40 minutes total, from start to finish, or an hour if you’re multitasking in the kitchen or are especially slow at doing things. It’s totally not rocket science.

For equipment you need: a pressure cooker and a steaming rack that can support ramekins. Also, six 3-inch ramekins will also be necessary. Here’s the recipe:


3 eggs, medium or large are fine

1 cup whole milk

1 cup heavy cream

1/2 cup white sugar

zest of one lemon (or half a lemon if you don’t want too much lemon flavor)

1 tsp vanilla

liquid caramel (get the store-bought kind in a squeeze bottle unless you want this to take an hour and 40 minutes)


Squeeze a layer of caramel in the bottom of the ramekins, enough to coat the bottom. In a large bowl, beat the eggs. Gradually whisk in the sugar, milk, cream, and vanilla. Over the mixture, grate the lemon zest and whisk that in. Ladle mixture into six ramekins that have the bottoms covered with caramel. Cover each ramekin tightly with aluminum foil. Add two cups of water to the pressure cooker. Insert rack. Place as many ramekins on the rack that will fit into the pressure cooker. Cover the pressure cooker with its lid and cook on high pressure for 9 minutes. When finished, allow the pressure to reduce on its own until no more pressure remains in the cooker. Repeat for remaining ramekins. Allow the flans to cool completely. When cool, cover with plastic wrap and refrigerate for at least two hours before serving. To serve: with a knife, separate the edges of the flan from the wall of the ramekin all the way around; cover with a saucer and turn upside-down; if necessary, give the flan a few whacks and it should plop onto the plate.

Note: It is especially convenient to do this in an electric pressure cooker because it times itself, beeps when it’s finished, etc. However, if you have a traditional one to use on the stove, you can still do this, you just have to use a timer.


12 thoughts on “Pressure cooker flan

  1. nothingbutknit2 August 17, 2017 / 11:58 pm

    That looks very tasty:)
    I have been watching the news from Spain. I hope you and yours are safe.

    Liked by 1 person

    • tonymarkp August 18, 2017 / 12:04 am

      I live a looong way away from Barcelona and all my friends in Barcelona are fine, what a relief — a reason to be grateful! Thank you so much!

      Liked by 1 person

  2. MrsCraft August 18, 2017 / 12:35 am

    It looks lovely, here we make flans using pastry as the base and sides with a fruit filling, rather like a tart. I don’t have a pressure cooker but I do have the pan part of my mum’s. I use it for pickling and preserving!

    Liked by 1 person

    • tonymarkp August 18, 2017 / 12:44 am

      Thank you! We have something similar to those here, too, but nowhere nearly as delicious as the ones you’re talking about. In Spanish we call them “tartaletas” and the pastry base is usually a sweet puff pastry. I have eaten many of those that you mention while visiting England and I miss them, along with clotted cream, which is the sweet condiment of the gods. “Flan” as a borrowed word in English has so many interpretations, many of them delicious! Now I’m thinking about pasties, which have nothing to do with the dessert flans you’re describing but are like a savory pastry. When I was in Cambridge I bought one almost every day for lunch. I was young, so I didn’t gain a pound.

      Liked by 1 person

  3. quietwatercraft August 18, 2017 / 10:58 am

    I’ve never seen a flan like this, I thought they were just the pastry type Mrs Craft mentioned! But this kind looks yummy too, what a shame I don’t have a pressure cooker.

    Liked by 1 person

    • tonymarkp August 18, 2017 / 12:07 pm

      You can make them the slow way in a hot water bath!


  4. brennacrocheter August 18, 2017 / 2:25 pm

    Real flan is so good, I will be saving this recipe to make when I get a pressure cooker ๐Ÿ˜Š.

    Liked by 1 person

  5. handmade habit August 18, 2017 / 4:42 pm

    All I can say is WOW. As a flan-lover, I never knew you could prepare it in a pressure cooker! Thank you for sharing this.

    Liked by 1 person

    • tonymarkp August 18, 2017 / 4:48 pm

      I hope you make some flan soon! It’s better this way than turning on the oven, that’s for sure, especially in summer.

      Liked by 1 person

  6. Yolanda Chavez Sherman August 21, 2017 / 6:15 pm

    My sis-in-law and good friend is our resident flan maker. She’s Cuban and she perfected a flan that her dad would like, something that tasted like the flan he had in Cuba. It’s delicious. I don’t normally like flan but that’s probably because it’s like custard or pudding when I get it. I would probably love yours too. ๐Ÿ™‚

    Liked by 1 person

  7. Tami August 23, 2017 / 2:52 pm

    I haven’t had flan in years!! I seem to remember that it was very trendy back in the late 80’s or early 90’s. I don’t have a pressure cooker but I do have a lot of time so I may give flan making a try. Yours looks delicious!! ๐Ÿ˜€

    Liked by 1 person

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