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Pressure-Cooker Flan in a Jar

Spoil yourself or the people you love with these delightful portable custards—a cute and fun take on the Mexican dessert classic. Tuck a jar into your lunchbox for a sweet treat. —Megumi Garcia, Madison, Wisconsin
  • Total Time
    Prep: 25 min. + cooling Cook: 10 min. + releasing
  • Makes
    6 servings


  • 1/2 cup sugar
  • 1 tablespoon 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 hot water. Quickly pour into 6 hot 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.
  • Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Place jars on trivet, offset-stacking as needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes.
  • Let pressure release naturally for 10 minutes; quick-release any remaining pressure. 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.

Test Kitchen tips
  • You can use rum extract in place of the dark rum.
  • Nutrition Facts
    1/3 cup: 223 calories, 10g fat (8g saturated fat), 100mg cholesterol, 306mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 5g protein.

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    Average Rating:
    • Joey
      Mar 14, 2020

      To Megumi Garcia - To begin with Flan is a Spanish dessert with few changes as to sweetness in Latin America or the Philippines so please think about it for it's not a Mexican dessert

    • Mary Jean
      Nov 9, 2019

      I've made this twice now and it's just so fun and quick and delicious! Real flan- please believe me I know I lived in Spain for several years

    • ddthurman
      Jul 17, 2019

      What kind of 4 ounce jar do you use???

    • maryannet
      Jun 25, 2019

      I had time to make this recipe. Melting sugar takes constant watching. I used 15 minutes high pressure, 10 minutes natural release then quick release in my multi cooker. Custard was set when I took the lid off. Try this recipe when you have time.