One of Dad's favorite desserts in the world is Filipino Leche Flan. It is the most requested dessert at all our family get-togethers. Dad begged his "Lila", who's flan is the best, to give him her recipe and she did!
Dad quickly went about converting it to work in the Instant Pot, because that is what Dad does. Dad's Instant Pot Leche Flan is a really simple recipe that makes a creamy and decadent dessert.
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The caramel sauce is the boss!
One of the best parts of Leche Flan is the caramel sauce. All you need to do to make it is to put a pan over medium-low to medium heat and pour in 1 cup of white sugar.
Resist the temptation to stir it because your utensil will become a hardened sugar-coated mess. You can swirl the pan to help things along.
This process takes about 12 minutes. You are aiming for a nice amber color. Be careful not to burn it as it will add a bitter taste to the final product. This is the color you are looking for.
Place your 6-inch cake pan on top of your trivet. If you don't do this the pan will be very hot and hard to lift to put on the trivet.
Pour the sugar into the pan making sure it coats the entire bottom of the pan. Set the pan aside to cool while you work on making the custard.
Dad's not yolking around!
To make the custard for the Instant Pot Leche Flan you need to 8 egg yolks. The easiest way to do this is to use an empty water bottle. Crack the egg into a bowl.
Squeeze the water bottle and then hover it over the yolk. Release the pressure on the bottle and the yolk will get sucked up into the bottle.
Now you need to add all of the ingredients for the flan into a bowl so you can blend them. Dad likes to use a stick or hand blender but you can use a regular blender if you don't have one.
All of this blending has caused us to have some bubbles. You don't want bubbles as they will affect the texture of the flan.
To get rid of the bubbles we will strain the mixture through a fine-mesh strainer or even cheesecloth. Strain it directly into the pan with the melted sugar.
The Instant Pot part
The next thing you need to do is to cover the pan with aluminum foil. This will help protect the flan from the moisture that will be dripping from the lid of the instant pot.
It also helps in the steaming process to set the flan. Once your pan is covered place it in the instant pot along with 1 cup of water. If you have the larger 8qt instant pot use 2 cups of water.
Cook on the manual or high-pressure setting for 25 minutes. Once that 25 minutes is done do a quick release and remove the flan from the instant pot.
I know you will be tempted to eat it as soon as possible but you really want it to chill in the fridge for at least overnight, 24-hours is even better. It just tastes better when it has longer to chill.
After it has been refrigerated overnight you can go ahead and prepare it to serve.
Flip your lech flan
Take the foil cover off and then run a knife around the edge of the pan to help the flan release.
Get a serving dish or container with a lip that is large enough to hold the flan. You want something with a lip so it can hold in all the caramel sauce.
Place your plate upside down on top of the cake pan. Then grab the cake pan and plate together and flip them over. Remove the pan and then pour any additional caramel sauce on top of the flan. Service immediately and enjoy it.
Equipment
- Instant Pot or Electric Pressure Cooker
- 6 inch aluminum cake pan
- Blender or stick blender
- Bowl
- Fine mesh strainer
- Pan
- Empty water bottle
- Can Opener
- Aluminum Foil
- Trivet with Handles
Ingredients
For the custard
- 8 Egg yolks
- 1 Can Evaporated milk 12 ounces
- 1 Can Sweetened condensed milk 14 ounces
- 1 teaspoon Vanilla extract
For the Caramel Sauce
- 1 Cup White Sugar
Instructions
- Put a pan over medium-low to medium heat. Add in the sugar and let it melt and liquify. It takes around 12 minutes for this to happen, give or take. Do not stir as your utensil will become coated with hardened sugar You can swirl the pan to promote even melting.
- Set your 6 inch cake pan on top of the trivet. Pour the melted sugar into a 6-inch aluminum cake pan and set it aside to cool while you make the custard.
- Separate 8 egg yolks from the whites. The easiest way to do this is to crack the egg into a bowl and use an empty water bottle to "suck" up the egg yolk. Put the yolks into a medium bowl.
- Add in the evaporated milk, sweetened condensed milk, and vanilla. extract. Blend using a hand blender or add all of the ingredients to a blender and blend until smooth.
- Pour the custard through a fine-mesh strainer into the cake pan with the sugar.
- Cover the cake pan with aluminum foil to protect it from the condensation coming off the lid.
- Pour 1 cup of water (2 if you have an 8qt). Using the handles on the trivet place the cake pan into the instant pot. Close the lid and set the toggle to sealing. Cook on manual (or high pressure depending on your instant pot model) for 25 minutes.
- When the cooking time is done do a quick release by turning the toggle to venting. When the pressure is released open the lid and remove the pan.
- Cool in the refrigerator overnight before serving.
- Remove the pan from the refrigerator and then remove the foil. Use a plate or container larger than the pan that has a lip to contain the caramel sauce. Run a knife around the edge of the pan to help the flan release. Place the plate on top of the pan and then hold the pan and plate together and flip it over. Pull the pan up and pour any remaining caramel sauce over the flan.
- Serve immediately and make sure you scoop up some of the caramel sauce when you get your flan.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Looking for more Filipino Instant Pot Recipes?
Give Dad's Instant Pot Pancit Bihon recipe a try!
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Go check out Dad's youtube channel for all kinds of great cooking videos and food-related content.
