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Instant Pot Vietnamese Flan Recipe

   
 

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     Instant Pot Vietnamese Flan

Category   Desserts - Breads
Sub Category   None
Servings   8
Preptime   1 hr

Ingredients
CARAMEL
2Tb water
1/2c white sugar
FLAN
3 large eggs, brought to room temperature
1c 2 percent milk
1c heavy cream
1/4c white sugar
2ts vanilla extract
 
Pinch of sea salt

Instructions
Add water and sugar into a saucepan. Stir to dissolve some of the sugar. Then heat saucepan on the highest heat setting with lid on. DO NOT STIR OR DISRUPT or liquid will crystallize. When the liquid starts to boil, take off lid. Keep an eye on the liquid until it turns close to a dark golden brown mahogany color. Again, do not disrupt. Immediately take off heat and swirl the saucepan. Immediately divide the caramel into eight (3 in to 4 in diameter) ramekins. The caramel will harden as it cools.
Beat the eggs lightly in a medium bowl. Heat milk and heavy cream in a medium pot on medium heat. Once the milk starts to boil, take off heat immediately. Add sugar, vanilla extract and sea salt to milk until sugar has dissolved.
Temper eggs by slowly pouring milk into the eggs little by little. Continue to whisk and pour remaining milk into the eggs. Pour the egg mixture through a strainer into another bowl. Remove all bubbles on surface with a spoon. Ladle egg mixture into ramekin, filling it near the top. Again, remove any bubbles by tapping the ramekin and scooping out bubbles with a spoon. Cover each ramekin tightly with foil.
Add 2 cups of water into pressure cooker. Then place the steam rack in the cooker. Place covered ramekins on the rack. Cook on High Pressure for 9 minutes, then allow for natural release. Remove ramekins from cooker, take off foil and allow to cool. Then refrigerate for at least 3-4 hours. Run knife around ramekin and invert on plate. Caramel will liquefy again.


Originally Submitted
1/25/2018





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