Step 1

Grease a round cake pan with vegetable oil. Pour 1 cup (240 ml) water into the pot and nestle a steamer rack inside.

Step 2

Blitz the egg yolks, whole eggs, condensed milk, evaporated milk, vanilla and salt in a blender at low speed until very smooth. Or whisk in a mixing bowl. Set aside until needed.

Step 3

Cook the sugar, lemon juice and 2 tablespoons water in a small saucepan on the stovetop over medium-low heat, stirring occasionally with a silicone spatula. Once the sugar begins to dissolve, about 5 minutes, stir constantly until it turns into a clear syrup. Stop stirring and raise the heat to medium. Swirl the saucepan every few minutes, until the caramel is dark golden brown, 8 to 10 minutes. Very carefully pour the caramel into the prepared cake pan. Wearing heatproof mitts, quickly tilt the pan to evenly coat the bottom and up the sides a bit. Place on the steamer rack in the pot.

Step 4

Skim any foam off the surface of the custard and pour through a fine-mesh sieve into the caramel-lined cake pan. Cover tightly with foil.

Step 5

Lock the lid. Select PRESSURE COOK/MANUAL and set to LOW PRESSURE for 10 minutes. Make sure the steam release valve is sealed. Once pressurized (7 to 10 minutes), the cook cycle will start.

Step 6

When the timer beeps, let the pressure release naturally for 10 minutes. Then quick release any remaining pressure. When the float valve drops, press CANCEL and open the lid.

Step 7

Wearing heatproof mitts, remove the flan and set it on a hot pad. The center of the flan will still be a little jiggly.

Step 8

Let it cool for 30 minutes. Refrigerate for at least 6 hours before unmolding and serving.

Step 9

To unmold, run a butter knife along the edges of the cake pan. Place a plate over the pan and flip it over quickly. Place the plate on a flat surface and let the flan loosen itself from the pan.

Step 10

Cut into 8 wedges and serve with whipped cream and/or fresh fruit.