Monday, September 15, 2014

Cream Caramel / Flan (Pressure Cooker)

Today Jai and I celebrated our 14 years of marriage. To sweeten an already sweet day I prepared
Cream Caramel / Flan in the pressure cooker. This method is faster than the oven method. Taste-wise I think both versions taste the same.

1 1/2 cups sugar
2 tablespoons water
1/2 lemon, juiced
2 cups heavy cream/Half &Half/Whole milk
1 vanilla bean, split and scraped
5 eggs
Pinch salt
To make the caramel: have ready a 2-quart round flan mold . Combine 1 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside.

Microwave the cream to room temperature.In a large bowl, cream together the whole eggs with the remaining 1/2 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Add egg mixture to cream ; Add vanilla. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold cover with an aluminum foil. Place in pressure cooker which has 2 inches of water in bottom. 
Cook for 20 minutes after the placing the whistle/weight after steam starts to escape.  If you are cooking the flan in individual cups or ramekins pressure cooking time can be reduced to 7 to 8 minutes.Let the pressure release by itself do not force release and open the cooker.

 Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight.

When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

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