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Simple yet elegant, this Instant Pot Flan is rich and decadent with a creamy custard base and a smooth caramel topping. You only need 6 ingredients and it’s ready in half the time as flan baked in the oven!
You might think flan is a complicated recipe to make, but it’s actually pretty easy. And, when you make it in the pressure cooker, you save time too!
We usually make savory meals in our pressure cooker, like these Instant Pot lamb chops, but it’s a great option for desserts too. This Instant Pot blueberry cobbler is a another go-to for us!
Once you make flan in the Instant Pot, you’ll never go back to the oven version (although you SHOULD try this sous vide flan if sous vide is your thing). It bakes up evenly in just 12 minutes on high pressure, and with a little chill time, it sets up perfectly!
Enjoy a slice or two on its own, or top it with whipped cream and berries!
Jump to:
What is flan?
Flan (also called creme caramel) is a popular Latin dessert that’s rich, creamy and sweet. It consists of a custard base and a soft caramel topping. It’s baked in the oven using a water bath to generate steam, which helps it bake evenly with a smooth and creamy texture.
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Why this recipe works
- You don’t need to turn on your oven to make dessert! This is especially important on hot summer days.
- Since flans require steam from a water bath when baked in the oven, the Instant Pot is perfect for making it as the pressure cooking builds up steam.
- The Instant Pot saves time! Traditional flan can take up to an hour or more to bake in the oven. This recipe takes just 12 minutes on high pressure (with time for pressure to build and release).
- This flan recipe is ultra smooth and creamy, with the perfect amount of sweetness and not too eggy either!
Ingredients
The full list of ingredients and quantities used can be found in the recipe card at the bottom of this post.
You’ll need 4 eggs for this recipe - 2 whole eggs and 2 egg yolks. (Don’t throw out the egg whites. Use them to make these mini lemon meringue tarts)!
Flan is heavy on the dairy, so you’ll need 1 cup of whole milk and ½ cup heavy cream. For the creamiest custard base, I don’t recommend using a lower fat milk or half and half.
Granulated sugar is called for in the custard base and for the caramel topping. In fact, the caramel topping is just sugar cooked down until it is a liquid brown color.
Lastly, you’ll need salt and vanilla, which are both flavor enhancers. Be sure to use real vanilla for the best flavor instead of artificial vanilla.
Step by step instructions
To make the caramel, heat the ⅓ cup of sugar over low heat, stirring regularly until it starts to melt.
Cook until it thins and becomes a very light brown color, then pour in the bottom of a 6" non-stick cake pan. Set aside.
Whisk the eggs and egg yolks in a bowl. Set aside.
Heat the milk, cream, vanilla, salt and sugar in a saucepan over medium-low heat for 3-5 minutes, whisking constantly to ensure the milk doesn't scald. Remove from heat.
Temper the eggs by pouring a couple of tablespoons into the egg mixture while whisking constantly.
Continue to add more of the hot liquid to the egg mixture while whisking constantly until it has been fully combined.
Pour the custard mixture over the caramel in the cake pan and cover with aluminum foil.
Place 1 cup of water in the bottom of the Instant Pot.
Place the cake pan on the trivet and slowly lower into the Instant Pot.
Cook at high pressure for 12 minutes, then let the pressure release naturally for 10 minutes. Release any remaining pressure.
Remove the foil and cool for 1 hour at room temperature. Place in the fridge and chill at least 6 hours before serving.
Expert tips
- When melting the sugar to make the caramel, stir it frequently so it doesn’t burn.
- Make sure you temper the eggs! This will ensure the eggs don’t cook or curdle as they’re combined with the hot milk mixture to make the custard.
- Be sure to let the pressure naturally release for 10 minutes. The flan will continue cooking during this time.
- Don’t leave the flan in the Instant Pot after the pressure has been released. It will overcook.
- While the cooking time is just 12 minutes on high in the Instant Pot, you’ll also need to factor in time for pressure to build and release.
- Chilling is key to ensuring the flan sets up and releases from the pan without breaking apart.
- To help the flan release from the pan, run a knife around the edges to loosen the sides.
- When removing the flan from the pan, be sure to invert it on a serving plate so the soft caramel is on top.
Common questions
Both are custard based desserts, but there are a few differences in ingredients and preparation. The main difference is how they are topped. While flan has a soft caramel topping, creme brûlée has a sugar topping that is broiled or torched so it’s hard and crispy. (If you’re looking for creme brûlée, check out this sous vide creme brûlée or creme brûlée with lemon).
You’ll need to use a round cake pan that fits your Instant Pot. I use a 6 quart Instant Pot, which fits a 6" round cake pan. For the best results, you’ll also want your pan to be non-stick so the flan releases easily. You can use a springform pan, just be careful as the custard mixture is runny and could leak out.
Absolutely! Chilling the flan ensures it firms up and easily releases from the cake pan. If it’s warm when you try to do this, it may break apart. Refrigeration is also key because flan is best served cold.
While you can freeze flan, I don’t recommend it. Once thawed, flan just doesn’t have the same texture.
You can serve flan on its own, or you can top it with whipped cream and fresh fruit or fruit curds (like this blueberry curd or lemon curd).
Storage instructions
Flan should be chilled in the fridge for at least 6 hours before serving. Store any leftovers in an airtight container in the fridge for up to 3 days.
More Instant Pot recipes
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Recipe
Instant Pot Flan
Ingredients
- 2 whole eggs
- 2 egg yolks
- 2 teaspoons vanilla extract
- ¼ cup sugar
- 1 cup whole milk
- ⅛ teaspoon salt
- ½ cup heavy cream
Caramel:
- ⅓ cup sugar
Instructions
- To make the caramel, heat the ⅓ cup of sugar over low heat, stirring regularly until it starts to melt.
- Cook until it thins and becomes a very light brown color, then pour in the bottom of a 6" non-stick cake pan. Set aside.
- Whisk the eggs and egg yolks in a bowl. Set aside.
- Heat the milk, cream, vanilla, salt and sugar in a saucepan over medium-low heat for 3-5 minutes, whisking constantly to ensure the milk doesn't scald. Remove from heat.
- Temper the eggs by pouring a couple of tablespoons into the egg mixture while whisking constantly.
- Continue to add more of the hot liquid to the egg mixture while whisking constantly until it has been fulling combined.
- Pour the custard mixture over the caramel in the cake pan and cover with aluminum foil.
- Place 1 cup of water in the bottom of the Instant Pot.
- Place the cake pan on the trivet and slowly lower into the Instant Pot.
- Cook at high pressure for 12 minutes, then let the pressure release naturally for 10 minutes. Release any remaining pressure.
- Remove the foil and cool for 1 hour at room temperature. Place in the fridge and chill at least 6 hours before serving.
Expert Tips:
- When melting the sugar to make the caramel, stir it frequently so it doesn’t burn.
- Make sure you temper the eggs! This will ensure the eggs don’t cook or curdle as they’re combined with the hot milk mixture to make the custard.
- Be sure to let the pressure naturally release for 10 minutes. The flan will continue cooking during this time.
- Don’t leave the flan in the Instant Pot after the pressure has been released. It will overcook.
- While the cooking time is just 12 minutes on high in the Instant Pot, you’ll also need to factor in time for pressure to build and release.
- Chilling is key to ensuring the flan sets up and releases from the pan without breaking apart.
- To help the flan release from the pan, run a knife around the edges to loosen the sides.
- When removing the flan from the pan, be sure to invert it on a serving plate so the soft caramel is on top.
Nutrition
heather
OMG this came out so amazing! I wasn't sure it was going to work, but it was really good.
Danielle
So glad you liked it!