Flan, a delicious custard dessert, has a rich history in Spain. Its origins can be traced back to ancient Rome, where it was known as “tyropatinam.” When the Romans conquered the Iberian Peninsula (present-day Spain) around 200 BC, they brought their culinary influences, including this sweet dish. Over the centuries, the recipe evolved, incorporating local ingredients and techniques.
During the period of Muslim rule in Spain (8th to 15th century), the dish further transformed. Arab influences introduced the use of eggs and sugar, giving the flan its custard-like consistency and sweetness. This version of flan gained popularity across the region.
After the Christian reconquest of Spain, the dish continued to spread and became an integral part of Spanish cuisine. It was further influenced by the introduction of caramelized sugar (caramel) in the 19th century, which added a unique flavor and appearance to the dessert.
Today, flan remains a beloved dessert in Spain, often served in homes and restaurants alike. Its smooth texture, creamy taste, and caramel topping make it a delightful and iconic sweet treat enjoyed by people of all ages. Flan has also found its way into many other Latin American countries, where it is equally cherished as a traditional dessert with regional variations.
Making flan in an Instant Pot is a convenient and straightforward process. Here’s a simple recipe to guide you through the steps:
Ingredients:
– 1 cup granulated sugar
– 5 large eggs
– 1 can (14 oz) sweetened condensed milk
– 1 can (12 oz) evaporated milk
– 1 teaspoon vanilla extract
– 1 cup water (for the Instant Pot)
Equipment:
– 6 or 7-inch round baking pan or flan mold
– Aluminum foil
– Instant Pot
Instructions:
1. Prepare the Caramel:
– Place the granulated sugar in a small saucepan over medium heat.
– Allow the sugar to melt and caramelize, stirring occasionally to ensure even melting. Be careful not to burn the sugar.
– Once the sugar has turned into a golden-brown caramel, quickly pour it into the bottom of the round baking pan or flan mold. Tilt the pan to spread the caramel evenly on the bottom. Set it aside to cool and harden.
2. Prepare the Flan Mixture:
– In a mixing bowl, whisk together the eggs until well beaten.
– Add the sweetened condensed milk, evaporated milk, and vanilla extract. Continue whisking until all the ingredients are well combined.
3. Pour the Flan Mixture into the Mold:
– Carefully pour the flan mixture into the baking pan or flan mold on top of the cooled caramel.
4. Cover and Seal:
– Cover the flan with aluminum foil. Make sure it’s tightly sealed to prevent water from entering during the cooking process.
5. Prepare the Instant Pot:
– Add 1 cup of water to the Instant Pot insert.
– Place the trivet inside the Instant Pot to elevate the flan mold above the water.
6. Cook the Flan:
– Carefully place the covered flan mold on top of the trivet inside the Instant Pot.
7. Set the Cooking Time:
– Close the Instant Pot lid and set the valve to the sealing position.
– Select the “Pressure Cook” or “Manual” setting and adjust the cooking time to 20 minutes at high pressure.
8. Natural Pressure Release:
– Once the cooking time is complete, allow the Instant Pot to release the pressure naturally. This usually takes around 10 to 15 minutes.
9. Remove and Chill:
– Open the Instant Pot and carefully take out the flan mold.
– Let the flan cool to room temperature, then refrigerate it for at least 4 hours or preferably overnight.
10. Serve the Flan:
– To serve, run a knife around the edge of the flan to loosen it from the mold.
– Place a serving dish upside down on top of the flan mold and quickly invert it to release the flan onto the dish, with the caramel now on top.
Your delicious homemade flan is now ready to be enjoyed! Keep any leftovers refrigerated for up to a few days.
