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, this Instant Pot Maple Flan is a breeze to make. It sets beautifully and has a light and fluffy texture.
- 3/4 cup maple syrup divided
- 3 organic or pastured eggs large
- 4 organic or pastured egg yolks large
- 1 1/2 cup raw and/or whole milk
- 1 1/2 cup heavy cream not ultra-pasteurized
- 1/2 teaspoon sea salt
- 1 tablespoon vanilla extract
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.
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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thanks for the recipe! 2 questions: With Instant pot pressure cooker, should Saute setting remain on for the entire prep time? Also, does the dish require any covering once inside the pressure cooker (wax paper/foil, etc.) to prevent excessive moisture on the surface?
I made it according to the instructions, which does not specify covering, and it came out really watery. It tasted great, even though the texture was not the best. I’m going to try covering it next time to see if this solves the problem.
Am I supposed to coat the inside of soufflé pan with something to make it not stick?
Wondering the same thing as the other two questions. Plus, I only have a 6 inch soufflé dish. Will I need to make adjustments.