caramel pudding

This Instant Pot Flan / Caramel Custard / Banh Flan recipe is a cinch to make with the help of everyone's favorite electric pressure cooker. If you haven't had Flan / Caramel Custard / Banh Flan before, you're in for a decadent treat. This chilled dessert is a silky and sweet custard made with just a few simple ingredients: eggs, milk and sugar. Whip up the Instant Pot Flan in minutes, easily pressure cook it and then chill in the fridge until it's time to serve. This Instant Pot Flan recipe is simple, delicious and has a huge wow factor. Make some today to enjoy!

Instant Pot Flan / Caramel Custard / Banh Flan

sugar

water

eggs

tsp vanilla extract

milk

In a 4 cup heat-safe bowl combine the sugar and water.

Transfer the bowl into the microwave and cook on High power for 3 minutes or until the syrup is golden.

Carefully swirl the caramel sauce coating the bottom half of the bowl.

Set aside and allow to cool while continuing with the next steps.

Making the Caramel

In a large measuring cup, add the whole eggs, egg yolks and vanilla extract. Gently whisk together until combined.

Add the sugar and milk. Whisk together until thoroughly combined.

Strain the custard into the caramel bowl using a fine mesh strainer.

Cover the bowl with aluminum foil sealing it well. Optionally secure with a cooking band.

Add 1 1/2 cups boiling water into the Instant Pot cooking pot.

Place the bowl on top of a steam rack or trivet and transfer into the pot. Cover the pot with the lid and set the steam release handle to "Sealing".

Set the pressure cooker to "Steam" mode using Low Pressure and the cook time to 12 minutes. (It takes about 8 minutes to come to pressure.)

Once the cook time is completed, allow for a natural pressure release (NPR) of 10 minutes.

Transfer the bowl from the Instant Pot. Remove the foil. Let the Flan cool on the counter for 1 hour.

Transfer the Flan into the refrigerator and chill for at least 6 hours.

Making the Custard

To serve, run a knife around the flan to loosen it from the bowl.

Invert the bowl onto a quiche dish&nbsp;to remove the flan.

Serve the delicious Instant Pot Flan with fresh berries.

Refrigerate any remaining portions. Enjoy within 2-3 days.

Serving the Instant Pot Flan / Caramel Custard

https://www.youtube.com/watch?v=A0i8ujiOYwU

Sharing an easy recipe for Flan / Caramel Custard made in the Instant Pot pressure cooker. This silky chilled dessert is so easy to make and so scrumptious. Give this recipe a try!

Written recipe: http://runawayrice.com/desserts/instant-pot-flan-caramel-custard

Tools used in this video:

Pyrex Simply Store 4-Cup Round Glass Bowl https://amzn.to/2Iy8oSu

Pyrex Glass Measuring Cup 4 Cup ( 32 oz ) Glass https://amzn.to/2k9AzfK

Instant Pot DUO80 8 Qt 7-in-1 Multi- Use Programmable Pressure Cooker https://amzn.to/2rTcfmS

Instant Pot Silicone Steam Rack https://amzn.to/2IsJKGW

HIC Round Quiche, Fine White Porcelain, 10 x 1.5-Inches https://amzn.to/2IsoIbi

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Ingredients:

Caramel:
1/3 cup sugar
1 1/2 Tbsp water

Custard:
2 large eggs
2 egg yolks
1 tsp vanilla extract
1/4 cup sugar
1 1/2 cups whole milk

Yields: 4 servings

Nguyên liệu:

Nước đường caramel:
65 g đường
1 1/2 m. canh nước

Custard:
2 trứng lớn
2 lòng đỏ
1 m. cà phê tinh dầu vani
50 g đường
365 ml sửa tươi 

Được: 4 phần ăn


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Easy Lemon Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
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Instant Pot Flan / Caramel Custard (Banh Flan) - Easy Pressure Cooker Recipe!

Custard pudding is an easy and delicious Japanese dessert to make that doesn't require any special oriental ingredients!

Purin

vanilla essence

Place the sugar and water (for the caramel sauce) in a small saucepan over medium heat until the sugar has dissolved.

Keep cooking over medium heat till the sugar and water mixture turns into a beautiful amber colour.

Turn the heat off and pour the sauce into 4 pudding molds.

Caramel Sauce

Place milk in a jug and microwave for a 1 a minute and a half to heat the milk up.

Add the egg, sugar and vanilla essence into a mixing bowl and whisk all together.

Add warm milk into the egg mixture gradually and stir to combine them all together.

Strain the custard base using a sieve or strainer.

Divide and pour the custard mixture into the 4 pudding molds (on top of the caramel sauce).

Place the molds in a shallow flying pan and add about 750-1000ml water over high heat.

Bring it to boil then turn the heat down to low, wrap the pan lid in a dry towel and put the lid on and leave it for simmer for 3-5 minutes. *1

Turn the heat off and leave it for 15 minutes( do not open the lid).

Take the molds out of the frying pan and allow them cool down.

Refrigerate the molds for at least 1 hour.

Serve it on a plate.

Custard base

https://content.jwplatform.com/videos/BA26DRSj.mp4

How to make Japanese purin bain marie with a frying pan

This banana and date pudding is elevated by the ultimate combination of hazelnut and butterscotch.

Banana and date pudding with hazelnut butterscotch recipe

tsp bicarb soda

bananas

(260 grams) self-raising flour

unsalted butter, melted, cooled

dark brown sugar

(250 milliliters) buttermilk

eggs, lightly beaten

Thickened cream, to serve

unsalted butter, chopped

(180 milliliters) pure (thin) cream

tbs Frangelico

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981848096001&=domain=del

5348771529001-5981848096001

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