Featured Pinch Tips Video
- eggs (3 whole and 2 egg yolks)
- small can cre'me de coco
- 1 can(s)
- 13 oz can evaporated milk
- 1 can(s)
- sweet condensed milk
- 1 1/2 Tbsp
- 6-7 Tbsp
1In the pan that you will be cooking the Flan in, caramelize 6-7 TBS of sugar. Let it come to a boil for just a second. Coat the sides of the pan you are going to use. Set aside. Mix all above ingredients except the sugar together in mixing bowl. Pour into the pan of caramelized sugar.
2Cover pan tightly with foil, turning foil under the edge of pan. Set pan in pressure cooker so that it has enough water to come up to middle of pan. After the pressure builds,cook for 20 minutes. Turn off burner until pressure goes down. Remove pan from pressure cooker and set in refrigerator to cool.(Usually overnight) When cool, run knife around the edge of pan to free flan from sticking. Flip pan over and let sit so as much of the caramelized sugar drips out of the pan.
3You can also cook the Flan in the oven. Place pan of Flan in another pan, fill with water halfway up the pan of Flan. 350 degrees and cook approximately 1 Hr plus. When ready remove from pan and let cool before putting in refrigerator. Cool over night.