The Ultimate Silky Instant Pot Banh Flan
A silky, creamy Vietnamese custard dessert made effortlessly in the pressure cooker with a rich amber caramel topping.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Total Time: 5 hours
- Yield: 3 servings 1x
- Category: Dessert
- Method: Instant Pot
- Cuisine: Vietnamese
Ingredients
2 cups whole milk
1 2/3 cups white sugar, divided
4 large eggs
1 large egg yolk
1 teaspoon pure vanilla extract
1 cup water (for Instant Pot base)
Instructions
1. Melt 1 cup sugar in a skillet until golden caramel; pour into a pressure cooker-safe pan.
2. Warm milk and 2/3 cup sugar in a saucepan until dissolved; do not boil.
3. Whisk eggs and yolk gently by hand; slowly stir in warm milk and vanilla.
4. Strain the mixture through a fine-mesh sieve into the caramel-lined pan.
5. Cover the pan tightly with aluminum foil.
6. Place on a trivet in the Instant Pot with 1 cup water.
7. Seal and cook on High Pressure for 9 minutes.
8. Allow 10 minutes for natural pressure release.
9. Cool at room temperature then refrigerate for at least 4 hours.
10. Invert onto a plate and serve.
Notes
Always use room temperature eggs to prevent curdling.
The fine-mesh sieve is the secret to a smooth texture.
Ensure the foil is very tight to keep steam out of the custard.
Nutrition
- Serving Size: 1 ramekin
- Calories: 628
- Sugar: 118g
- Sodium: 145mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 120g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 280mg