Pressure Cooker Bánh Flan (Vietnamese Caramel Custard)

1. 1

   Heat the milk in a saucepan over medium heat. Add 2/3 cup sugar and stir until dissolved, about 3 minutes. Do not let the milk boil; turn off the heat if needed.

2. 2

   Whisk the eggs and egg yolk by hand; do not overmix. Slowly pour them into the warm milk-sugar mixture and stir constantly over low heat for 1 1/2 minutes.

3. 3

   Strain the mixture through a fine mesh strainer into a bowl to remove any solids. Add the vanilla extract to the bowl and mix until well combined. Set aside.

4. 4

   Add 1 cup sugar to a wide skillet over medium heat. Stir occasionally with a wooden spoon until the sugar melts evenly and turns a golden caramel color, about 5 minutes. Remove from heat immediately and pour into a pressure cooker-safe cake pan, coating the bottom with the liquid sugar. Pour in the custard. Cover tightly with aluminum foil.

5. 5

   Set a trivet in the bottom of a multi-functional pressure cooker (such as an Instant Pot) and add 1 cup water. Place the cake pan on the trivet and close and lock the lid. Seal the valve and select high pressure per the manufacturer's instructions; set the timer for 9 minutes. Allow 10 to 15 minutes for the pressure to build.

6. 6

   Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes, then turn the valve to Venting to release any remaining pressure. Unlock and remove the lid. Take out the trivet and the pan.

7. 7

   Let cool for 1 hour, then chill for at least 3 to 4 hours, or overnight. Carefully slide a knife around the edges and hold the bottom securely as you invert onto a large serving dish; the caramel should flow over the flan and onto the plate.

• Calories 500.22 kcal High
• Protein 17.63 g Good Source
• Carbs 88.24 g Moderate
• Total Fat 8.34 g Moderate
• Saturated Fat 3.3 g Moderate
• Trans Fat 0.03 g High
• Cholesterol 317.53 mg High
• Sodium 210.37 mg Moderate
• Fiber 0.52 g Low Source
• Sugar 81.34 g High
• Added Sugar 0.0 g Low Source
• Calcium 268.58 mg Good Source
• Iron 1.8 mg Moderate
• Potassium 477.85 mg Moderate
• Vitamin A 180.37 mcg_rae Good Source
• Vitamin C 0.34 mg Low Source
• Vitamin D 4.22 mcg Good Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛