Pressure Cooker Dulce de Leche Flan

Ingredients

• 1/2 cup granulated sugar, for caramel
• 2 tbsp water
• 4 eggs
• 1 can condensed milk (14 oz)
• 1 can evaporated milk (12 oz)
• 1 tsp vanilla extract
• pinch salt
• 1 1/2 cup water, for the pressure cooker

Steps

1. 1

   Make caramel: heat sugar and 2 tbsp water in a saucepan over medium heat, swirling (not stirring), until amber. Immediately pour into a 7-inch round pan and swirl to coat the bottom.

2. 2

   Whisk eggs, sweetened condensed milk, evaporated milk, vanilla, and salt until smooth. Strain through a fine mesh sieve.

3. 3

   Pour custard mixture over the caramel. Cover pan tightly with foil.

4. 4

   Pour 1.5 cups water into the pressure cooker and place the trivet inside. Set the flan pan on the trivet.

5. 5

   Lock lid and cook on high pressure for 12 minutes. Natural release for 10 minutes.

6. 6

   Remove flan, let cool completely, then refrigerate at least 4 hours. To serve, run a knife around the edge and invert onto a plate — the caramel becomes a gorgeous sauce.