- Dad Got This

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.

Equipment

Ingredients

For the custard

For the Caramel Sauce

Instructions

Video

Nutrition