Flan de Huevo en Olla Exprés
(flahn de WEH-vo)
El Domingo y La Sobremesa
If you grew up in a Spanish household, you know the rattle and hiss of the olla exprés on the stove. Forget those dense, cloying pucks made with canned condensed milk. The genuine article—the flan your abuela whipped up to finish a Sunday meal—relies on nothing but whole milk, eggs, sugar, and a hit of lemon peel. It's an unpretentious, incredibly silky custard, gently steamed in a pressurized environment until barely set. We're using an electric pressure cooker here; it’s the exact same mechanics, demanding the exact same respect.
Before you start
Prepare the equipment.
You will need a 7-inch round metal cake pan or traditional flanera that fits inside your electric pressure cooker, along with a trivet that has handles for easy lifting.
Ingredients
- granulated white sugar1 cup
- cold water2 tbsp
- fresh lemon juice1/2 tsp
- whole milk2 cup
- fresh lemon peel1 wide strip
- large eggs4 large
- cold water1 1/2 cup
Method
- 01
Infuse the milk.
In a small saucepan, gently warm the milk and lemon peel over medium-low heat until steaming, then remove from heat, cover, and steep for 10 minutes before discarding the peel.
- 02
Start the caramel.
In another small saucepan, combine half a cup of the sugar, the 2 tablespoons of cold water, and the lemon juice over medium heat.
- 03
Swirl, do not stir.
Watch the pan closely, swirling occasionally. Once the sugar melts into a deep mahogany amber, immediately remove from heat, pour it into your 7-inch metal pan, and swirl to coat the bottom.
- 04
Blend the custard.
In a large bowl, whisk the eggs and the remaining half cup of sugar until completely smooth, then slowly stream in the warm, infused milk while whisking continuously.
- 05
Strain and seal.
Pour the custard mixture through a fine-mesh strainer directly into the caramel-lined pan, then cover the pan tightly with aluminum foil to ensure no pressurized steam gets in.
- 06
Cook under pressure.
Pour the 1 1/2 cups of cold water into your pressure cooker insert, place a trivet inside, and lower the sealed pan onto the trivet. Cook on High Pressure for 10 minutes.
- 07
Let it rest.
When the cooking cycle finishes, do absolutely nothing. Allow the pot to naturally release its pressure for at least 15 minutes so the residual heat can gently and evenly set the eggs.
- 08
Chill and unmold.
Carefully remove the pan, let it cool to room temperature, and chill in the fridge for at least 6 hours. To serve, run a thin knife around the edge, place a rimmed plate over the top, and swiftly invert.
Notes
Respect the natural release.
Venting the pressure cooker immediately will cause the liquid inside to boil, resulting in a rubbery flan riddled with bubbles. That slow drop in pressure and temperature is what yields a perfectly silky curd.
The lemon juice is non-negotiable.
A few drops of acid in the caramel prevent the sugar from crystallizing in the pan, ensuring a smooth, fluid sauce when you unmold.
From Cook Spanish in America.