Instant Pot Maple Flan

The one thing most flan recipes have in common? Processed, condensed milk and lots of sugar. With just a few wholesome ingredients and the helping hand of my beloved Instant Pot, this Maple Flan is a breeze to make. Best of all, it's not cloyingly sweet and has the perfect creamy texture!

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.

Course Dessert

Cuisine American, Mexican

Prep Time 35 minutes

Cook Time 1 hour 15 minutes

Chill 8 hours

Total Time 9 hours 50 minutes

Servings 8 servings

Calories 321 kcal

Author Valeria Weaver

Ingredients

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

Instructions

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.
Enjoy!

Recipe Notes

*You will need either an electric pressure cooker with a slow cook function, a stovetop pressure cooker, or a crockpot.

Nutrition Facts

Instant Pot Maple Flan

Amount Per Serving

Calories 321 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 13g81%

Cholesterol 225mg75%

Sodium 213mg9%

Potassium 194mg6%

Carbohydrates 24g8%

Sugar 21g23%

Protein 6g12%

Vitamin A 949IU19%

Vitamin C 1mg1%

Calcium 134mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.