Step 1

In a large bowl, mix the eggs, cream, condensed milk, vanilla, and a pinch of salt until well combined. Set aside.

Step 2

Place the sugar and water into the inner pot. Select Sauté and cook the sugar until it turns to a deep golden caramel. Watch this as it can burn quickly.

Step 3

Divide the caramel between the 6 ramekins, then pour the custard mix over the caramel. Cover the ramekins tightly in tin foil.

Step 4

Give the inner pot a quick rinse to remove the caramel, then place the trivet into the inner pot with 250 ml water. Place the ramekins on top of the trivet and secure the id.

Step 5

Select Pressure Cook and set the time to 9 Minutes. Once the cooking program has finished, allow the pressure to release naturally for 15 Minutes then remove the lid.

Step 6

The custards should be just set, with a slight wobble. (If your flans are not set, set to Pressure Cook again, and set the time for 1 Minute.

Step 7

Place the flans in the fridge to set for at least 4 Hours.

Step 8

When ready to serve run a knife gently around the ramekins to release the flans and turn them out onto a plate. Watch the golden caramel pool on the plates, and serve immediately.