Pressure Cooker Pumpkin Flans Recipes

Steps:

• In a small heavy skillet over medium-low heat, combine 1/3 cup sugar and 1/4 cup water. Cook, stirring occasionally, until sugar begins to melt. Cook without stirring until amber, about 20 minutes. Quickly pour into 6 ungreased 6-oz. ramekins or custard cups, tilting to coat bottoms of dishes. Let stand for 10 minutes., In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, egg white, salt, spices and remaining 2/3 cup sugar until blended but not foamy. Slowly stir in hot milk. Stir in pumpkin and vanilla. Slowly pour into prepared ramekins., Cover each ramekin with foil. Place trivet insert and 1 cup water in pressure cooker. Set ramekins on trivet. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 13 minutes. Quick-release pressure., Centers should just be set (mixture will jiggle) and a thermometer inserted in flan should read at least 160°. Carefully remove ramekins. Cool 10 minutes; refrigerate, covered, at least 4 hours. Carefully run a knife around edges of ramekins to loosen; invert each dish onto a rimmed serving dish. If desired, sprinkle with additional cinnamon. Serve immediately.

Steps:

• 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.

Steps:

• Preheat oven to 325°F. Combine 1 cup sugar and 1/3 cup water in small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber color, occasionally brushing down sides and swirling pan, about 12 minutes. Immediately pour caramel into 7- to 8-cup soufflé dish (7 1/2x3 1/2 inches), tilting and rotating dish to coat bottom and 2 inches up sides thickly. Place dish in 13x9x2-inch metal baking pan.
• Whisk pumpkin, condensed milk, sugar, and spices in large bowl to blend. Whisk in eggs and yolks, then cream and vanilla. Pour custard into prepared dish. Pour enough hot water into baking pan to come 1 1/2 inches up sides of dish.
• Bake flan until deep brown on top and firmly set in center and blade of small sharp knife inserted into center comes out clean, about 2 hours 10 minutes. Remove flan from water; cool 1 hour. Refrigerate uncovered until very cold, at least 6 hours. (Can be made 2 days ahead. Cover and keep refrigerated.)
• Cut around flan to loosen. Place platter on flan dish. Holding platter and flan dish together, invert, allowing flan to settle onto platter. Scrape out any caramel syrup remaining in dish and drizzle over flan. Surround flan with frosted grapes. Cut flan into wedges; serve with grapes.

Steps:

• CUSTARD: Mix the milk and vanilla extract. Using a fork or a whisk, mix 4 whole eggs plus 1 egg yolk with the sugar. Pour the milk and vanilla, milk into the egg mixture. Whisk well, and the mixture will be very watery. Set aside. CARAMEL: In your widest saute pan (I use a saucier pan), add the sugar and turn the flame to high and wait. Do not stir--at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel. As soon as almost all of the sugar has turned to caramel turn off the heat. Carefully pour the caramel into the ring form pan, or into individual ramekins. Fill the caramelized containers, by pouring or using a soup ladle, leaving 1/2-inch space from the top. Cover the forms tightly with aluminum foil. Prepare the pressure cooker by adding one cup of water into the pot. If using a ring mold, cover it with foil and carefully lower it. My trivet has handles, so this makes it much easier. otherwise, make a foil sling. Place the pressure-cooker lid on and lock it in place. Set the pressure to high and for 10 minutes. If using ramekins, cover each one with foil and place on a trivet. Carefully lower into the pressure cooker. Lock the lid on, and set for 6 minutes on high. Once the pressure cooker beeps, allow a natural pressure release of 10 minutes. If you need to cook a second batch of ramekins, be sure to add more water. Allow the flan/creme caramel to cool for one hour. I cover them with plastic, place them on a small baking sheet and refrigerate for at least 3 hours. SERVE: Place each ramekin or the ring mold in a baking dish of very warm water. Allow to sit for 30 to 60 seconds. Use a paring knife to around the rim of each dish. Place a dish on top, and flip over. Enjoy!

Steps:

• Preheat oven to 350 degrees. Melt 1 cup sugar in a pan over medium heat. Stir until it caramelizes, being careful not to burn the sugar. After caramelizing the sugar, quickly throw it in the mold you are using for the flan, and move the mold around so the bottom of the mold will be covered with the caramelized sugar and set aside. It will become hardened.
• Combine the pumpkin pie filling, evaporated milk, condensed milk, eggs, vanilla, and allspice in a blender, and blend until smooth. Pour the mixture into the caramelized pan.
• Place the pan with the caramelized flan into a bigger mold filled with about 1 " of hot water.
• Being very careful not to spill the water, and get burned or have the water get into the flan,.
• Bake in preheated oven for about 50 min or until a knife inserted in the center comes out clean, Refrigerate for at least 3 hours. I usually leave it in the same pan if its just for our family and then serve as needed,.