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    Never Fail Flan


    Source of Recipe


    unknown

    List of Ingredients




    1/2 cup + 1/3 c. sugar
    1/8 teaspoon ground cloves
    5 large egg yolks
    14 ounces sweetened condensed milk
    2 large eggs
    12 ounces evaporated milk
    1 cup whole milk
    2 teaspoons pure vanilla extract
    2 cups water

    Recipe



    Have on hand a 6 1/2 cup ring mold that will easily fit inside a pressure cooker. Cook 1/2 cup sugar and the clove over medium-low heat in a small heavy skillet until completely melted and a rich golden color. Immediately pour into ring. Holding the mold with a pot holder, tip it so the caramel spreads out into a thin layer over the entire bottom surface. Set aside.

    Whisk the eggs, egg yolks and remaining 1/3 cup sugar until smooth and light. Add the remaining ingredients except for the water and mix well. Pour into ring mold. Cover tightly with aluminum foil so no water can get inside. Put 2 cups water in bottom of pressure cooker. Place the ring mold inside the steamer basket and add to pressure cooker. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and cook for 20 minutes.

    Release pressure and remove foil. Let cool to room temperature. Flan is usually served chilled, but it can be served as soon as it comes to room temperature, if desired. It can also be refrigerated up to three days. To serve, loosen from the sides of the mold with a knife and invert flan onto serving plate. Spoon remaining caramel sauce from the bottom of the pan over the flan.

 

 

 

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