Ingredients
Equipment
Method
- In a medium mixing bowl, lightly beat the eggs
- Add sugar, vanilla, salt and milk, whip lightly, mix very well
- Strain into a 4 cup measuring cup (Easier to put into ramekins)
- Pour mixture into lightly buttered ramekins, leaving about 1/2 inch of head space
- Place the trivet in the bottom of your Instant Pot, and pour 1 cup of water into the bottom.
- Cover each ramekin in foil, and place them onto the trivet. (One may need to stack them depending on size of ramekin and instapot)
- Using the manual button, set the pot for 8 minutes, set the vent knob to sealing.
- When the timer goes off, manually release the pressure and remove ramekins from pot. (use tongs, they will be very hot!)
- Uncover and allow to cool for at least 15 minutes
- Move to the refrigerator for at least two hours
Nutrition
Notes
This is a basic recipe.
One can use heavy cream and go for a cream brulee, you can add additional spices and flavorings such as cinnamon and lemon for a Catalan flair.
One can add a caramel sauce to the ramekins, before filling an have a "back to the flan" experiance.