PRESSURE-COOKER PUMPKIN FLANS
This silky, smooth dessert captures the essence and elegance of fall. I came up with the recipe myself, aiming to make something both luscious and light. -Charles Insler, Cincinnati, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and 1/4 cup water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes., In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg white, salt, spices and remaining 2/3 cup sugar until blended but not foamy. Slowly stir in hot milk. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins., Cover each ramekin with foil. Place trivet insert and 1 cup water in pressure cooker. Set ramekins on trivet. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 13 minutes. Quick-release pressure., Centers should just be set (mixture will jiggle) and a thermometer inserted in flan should read at least 160°. Carefully remove ramekins. Cool 10 minutes; refrigerate, covered, at least 4 hours. Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. If desired, sprinkle with additional cinnamon. Serve immediately.
Nutrition Facts : Calories 235 calories, Fat 3g fat (1g saturated fat), Cholesterol 96mg cholesterol, Sodium 219mg sodium, Carbohydrate 45g carbohydrate (42g sugars, Fiber 1g fiber), Protein 9g protein.
SLOW-COOKER FLAN IN A JAR
Spoil yourself or the people you love with these delightful portable custards. They're a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 2h25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in 1 tablespoon hot water. Quickly ladle hot mixture into 6 hot 4-ounce jars., In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight., Add remaining hot water to a 6-qt. slow cooker; place jars in slow cooker. Cook, covered, on high 2 hours or until centers are set. Cool 10 minutes on a wire rack. Remove jars to a 13x9-in. baking pan filled halfway with ice water; cool 10 minutes. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates.
Nutrition Facts : Calories 224 calories, Fat 10g fat (8g saturated fat), Cholesterol 100mg cholesterol, Sodium 87mg sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 0 fiber), Protein 5g protein.
PRESSURE-COOKER CARAMEL FLAN RECIPE - (4/5)
Provided by Foodiewife
Number Of Ingredients 7
Steps:
- CUSTARD: Mix the milk and vanilla extract. Using a fork or a whisk, mix 4 whole eggs plus 1 egg yolk with the sugar. Pour the milk and vanilla, milk into the egg mixture. Whisk well, and the mixture will be very watery. Set aside. CARAMEL: In your widest saute pan (I use a saucier pan), add the sugar and turn the flame to high and wait. Do not stir--at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel. As soon as almost all of the sugar has turned to caramel turn off the heat. Carefully pour the caramel into the ring form pan, or into individual ramekins. Fill the caramelized containers, by pouring or using a soup ladle, leaving 1/2-inch space from the top. Cover the forms tightly with aluminum foil. Prepare the pressure cooker by adding one cup of water into the pot. If using a ring mold, cover it with foil and carefully lower it. My trivet has handles, so this makes it much easier. otherwise, make a foil sling. Place the pressure-cooker lid on and lock it in place. Set the pressure to high and for 10 minutes. If using ramekins, cover each one with foil and place on a trivet. Carefully lower into the pressure cooker. Lock the lid on, and set for 6 minutes on high. Once the pressure cooker beeps, allow a natural pressure release of 10 minutes. If you need to cook a second batch of ramekins, be sure to add more water. Allow the flan/creme caramel to cool for one hour. I cover them with plastic, place them on a small baking sheet and refrigerate for at least 3 hours. SERVE: Place each ramekin or the ring mold in a baking dish of very warm water. Allow to sit for 30 to 60 seconds. Use a paring knife to around the rim of each dish. Place a dish on top, and flip over. Enjoy!
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PRESSURE COOKER (INSTANT POT) HAZELNUT FLAN
From pressurecookingtoday.com
5/5 (1)Category DessertServings 1Estimated Reading Time 4 mins
- Caramel In a medium sauce pan over medium, add 3/4 cup sugar and 1/4 cup water. Bring to a boil. Cover the pan and let boil 2 minutes to wash any sugar crystals off the sides of the pan.
- Remove the lid and continue cooking until the mixture is amber. Don’t stir, but swirl the pan gently to keep the mixture moving (don’t let it get too dark or it will burn.). Carefully pour into 8 (6 oz.) ungreased custard cups, tilting to coat bottom completely. Set aside.
- In a saucepan over medium heat, heat the milk until it begins to bubble. Gradually add hot milk to eggs to temper the eggs. Whisk in cream, vanilla and Hazelnut syrup. Strain into a large measuring bowl with pour spout or pitcher.
INSTANT POT FLAN (CRèME CARAMEL) | TESTED BY AMY + JACKY
From pressurecookrecipes.com
Ratings 62Calories 288 per servingCategory Dessert
- 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.
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