Spoil yourself or the people you love with these delightful portable custards. Here's a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunch box for a sweet treat. —Megumi Garcia, Madison, Wisconsin
VERIFIED BY Taste of Home Test Kitchen
- 1/2 cup sugar
- 1 tablespoon plus 1 cup hot water
- 1 cup coconut milk or whole milk
- 1/3 cup whole milk
- 1/3 cup sweetened condensed milk
- 2 large eggs plus 1 large egg yolk, lightly beaten
- Dash salt
- 1 teaspoon vanilla extract
- 1 teaspoon dark rum, optional
- In a small heavy saucepan, spread sugar; cook, without stirring, over medium-low heat until it begins to melt. Gently drag melted sugar to center of pan so sugar melts evenly. Cook, stirring constantly, until melted sugar turns a deep amber color, about 2 minutes. Immediately remove from heat and carefully stir in 1 tablespoon hot water. Quickly pour into hot sterilized 4-ounce jars.
- In a small saucepan, heat coconut milk and whole milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk condensed milk, eggs, egg yolk and salt until blended but not foamy. Slowly stir in hot milk; stir in vanilla and, if desired, rum. Strain through a fine sieve. Pour egg mixture into prepared jars. Center lids on jars; screw on bands until fingertip tight.
- Add remaining hot water to 6-qt. electric pressure cooker, and place trivet insert in the bottom. Place jars on trivet, offset-stacking as needed. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 8 minutes.
- When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. Cool jars 30 minutes at room temperature. Refrigerate until cold, about 1 hour. Run a knife around sides of jars; invert flans onto dessert plates. Yield: 6 servings.
Originally published as Pressure Cooker Flan in a Jar in One Pot Instant Pot Winter 2017