Creme Caramel is really easy to do in a pressure cooker – and fast too! Just 5 minutes of cooking at pressure and it is done. It is smooth as silk and the vanilla is just lovely. Since this is a recipe with few ingredients I think it is important to use a vanilla bean. You just get a much more nuanced and deep vanilla flavour using a bean in stead of an extract.
When I made it I reduced the sugar in the flan part to just 50 g. This greatly reduced the SP, but also made the egginess of the flan much more powerful. Personally I would use the full amount of sugar next time and just suffer the increase in SP. Use your own personal taste as a guide when deciding how much sugar to add in the flan.
When pressure cooking pot-in-pot as we are here there are two things to take into consideration when choosing the cooking vessel to go into your pressure cooker. The vessel has to be oven-proof and it has to fit in the pressure cooker leaving space for steam to circulate around it. I have a stainless steel bowl that fits perfectly in my pressure cooker. You can also use Pyrex, other oven-proof glass bowls or ceramic bowls.
This is a recipe I’ve adapted from Flo Lum
For the weightwatchers: Made with 50 g sugar in the flan it comes to 7 SP per serving.
- 500 ml whole milk
- 1 vanilla bean
- 130 g sugar
- 4 eggs
- 100 g sugar
- 2 tbsp water
With a sharp knife split the vanilla bean lengthwise. Use the back of the knife to gently scrape the vanilla seeds out of the bean. Add Vanilla seeds, the vanilla bean and the milk to a small saucepan.
Heat the milk till just simmering and remove from the heat. Let it cool while you prepare the caramel. I pour my milk into a measuring jug, as I find it easier to pour from than a saucepan.
In another small saucepan add the sugar and water for the caramel. Heat on medium high heat for 5-7 minutes until the caramel is amber in colour. Do not stir the caramel, but gently swirl the saucepan around from time to time. Be very careful not to spill any boiling sugar on you or anyone else and don’t leave the stove while it is cooking. Once the caramel starts taking colour it will go very fast and you don’t want to burn it. when you are happy with the colour immediately remove from the heat and pour into your pot-in-pot vessel.
Gently tilt the bowl with the caramel to coat the bottom and sides. Keep tilting it around till most has set on the sides of the bowl.
In a medium sized mixing bowl add the 4 eggs and 130 g sugar (or 50 g sugar if you chose to reduce it). Whisk this until well combined.
Remove the vanilla bean from the still warm milk and discard it. While whisking pour the warm milk into the egg mixture little by little, so as to ensure you don’t scramble the eggs.
Pour the flan mixture into the caramel coated bowl through a fine mesh sieve.
Cover the bowl tightly with aluminium foil. Prepare a foil sling for your bowl.
Add 500 ml water to the inner pot of your pressure cooker and put in a trivet.
Using the foil sling lower the bowl onto the trivet. Fold down the ends of the foil sling, so they don’t interfere with any safety mechanisms in the lid of your pressure cooker. Lock the lid in place and set the valve to ‘sealing’. Cook the creme caramel for 5 minutes on high pressure and let it natural release for 10 minutes.
When the 10 minute natural release is done release any remaining pressure and open the cooker. Carefully remove the bowl and take off the foil. The creme caramel should be very wobbly, but set in the middle. If a metal or wooden skewer (toothpick?) comes out clean after being inserted into the middle, it is done.
Let the creme caramel cool for 1 hour, before you transfer it to the fridge covered in plastic film. Let it rest and cool completely for at least 3 hours before serving.
When ready to serve run a thin spatula or sharp knife around the edge of the bowl to loosen the flan. Make sure your serving platter has a lip on it, so the caramel doesn’t flow onto the table and go to waste (not to mention make a royal mess). I used a regular dinner plate. Place the plate upside down on top of your bowl and quickly invert bowl and plate together. Lift off the bowl and serve.