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Serves 6-8 | Prep Time 20 min | Cook Time

Why I Love This Recipe

Recipe provided by Nicole H.

Ingredients You'll Need

1 cup of sugar
1 can of evaporated milk
2 cans of condensed milk
2 teaspoons of vanilla
1 pinch of salt (1/4 teaspoon)
5 eggs

What you will need:
Pressure cooker
Wooden spoon
Aluminum foil
Rubber band
Small skillet
Aluminum mug for stove-top (1.24 Quart)


Carmel: In small saucepan add cup of sugar and turn the burner on high heat.

Stir continuously with a wooden spoon.

Bring to a boil and reduce heat to medium until sugar liquefies and caramel is golden (careful not to burn it)!

Immediately pour caramel into aluminum mold mug, tilting mug to cover walls, leaving an inch from edge of the mug without caramel.

Flan: Add rest of ingredients into blender, mixing for 1 minute.

Pour mixture into aluminum mug and cover mug with aluminum foil, securing with rubber band around it (to avoid getting water in mixture).

In your pressure cooker, add water halfway.

Place mug inside pressure cooker & cover.

Set the temperature high and cook for 20 minutes

Let the pressure release before opening it.

Remove mug from the pressure cooker, uncover the mug, and inspect to see if the mass of the custard is firm.

Put the mug in the refrigerator for at least 8 hours.

. Before serving, turn the custard into a deep tray.

Keep in refrigerator until serving.

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