There has to be as many flan recipes out there as people who cook them. So many variations!
But the one thing a lot of them have in common is the use of processed, condensed milk and excessive amounts of sugar.
With just a few wholesome ingredients and the helping hand of my beloved Instant Pot, this Instant Pot Maple Flan is a breeze to make. It sets beautifully and doesn't develop that unsightly skin — thanks to the gentle steaming.
It's not cloyingly sweet, and the texture is light and fluffy.
I sweeten my flan with maple syrup, which adds a lovely flavor. I don't cook the maple syrup very long, so it doesn't become dark brown. Also, I find that the taste is pretty much the same whether I burn the syrup or just let it thicken.
Instant Pot Maple Flan
With just a few wholesome ingredients and the helping hand of my beloved Instant Pot, this Instant Pot Maple Flan is a breeze to make. It sets beautifully and has a light and fluffy texture.Serves 8.
- Place trivet in pressure cooker or crockpot.*
- Add 3 1/2 cups water into cooker.
- If using an electric pressure cooker, set to Saute function so water will heat up.
- With a stovetop cooker, put on burner over medium heat.
- If using a crockpot, turn on high.
- Place a 7.25-inch souffle dish inside pressure cooker on trivet.
- Cover pressure cooker or crockpot with lid to prevent evaporation.
- In a small saucepan, bring 1/2 cup maple syrup to simmer.
- Cook over medium heat until syrup starts to smell slightly burnt (8 to 10 minutes).
- Pour syrup into souffle dish. It should cover the entire bottom.
- Whisk and eggs and egg yolks with remaining 1/4 cup of maple syrup.
- Combine milk, cream, salt, and vanilla in a medium saucepan.
- Heat slightly until it just starts to steam.
- While whisking constantly, very slowly pour warm milk/cream mixture into egg mixture.
- Strain through a fine mesh strainer into souffle dish, on top of maple syrup already inside.
- Cover pressure cooker or crockpot with lid. If using a pressure cooker, leave the sealing valve open so it can vent.
- If using an electric cooker, select "Slow Cook" setting and adjust to high temperature.
- With a stovetop cooker, set over burner on medium-low heat.
- If using a crockpot, set to low.
- Let steam for 1 hour and 15 minutes, or until center of custard jiggles slightly when shaken and internal temperature is 180 degrees Fahrenheit.
- If using an electric cooker or crockpot, turn off.
- If using a stovetop cooker, remove from heat.
- Remove lid.
- Transfer inner pot of pressure cooker or crockpot to a wire rack, with the souffle dish still inside, and allow to cool for 1 hour.
- Carefully lift out souffle dish.
- Cover and refrigerate until completely cold.
- To unmold, run a knife or a wooden stick around edges of the dish.
- Invert serving platter on top of the souffle dish, then turn the dish and the platter over.
*You will need either an electric pressure cooker with a slow cook function, a stovetop pressure cooker, or a crockpot.
Have you ever made Instant Pot flan before? What about flan sweetened with maple syrup… ever had that?
This post was featured in 22 Real Food Instant Pot Desserts.
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