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Pour 1 cup (240 ml) water into the pot and nestle a steamer rack inside. Blitz the egg yolks, whole eggs, condensed milk, evaporated milk, vanilla and salt in a blender at low speed until very smooth. Or whisk in a mixing bowl. Set aside until needed. Cook the sugar, lemon juice and 2 tablespoons water in a small saucepan on the stovetop over.
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Pour the caramel into a mold (make sure the mold fits inside the pot) In the blender, mix all the ingredients for the flan. Pour over the mold with caramel and cover with aluminum foil. Put 1 ½ cups of water in the pot, then the rack and on top the lined mold. Close and lock the Instant Pot® lid.
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In a blender, combine the eggs, condensed milk, evaporated milk, cream cheese, vanilla, and salt. Blend until very smooth, then let stand for 5 minutes. Using a spoon, skim off and discard any foam on the surface. Pour the mixture into the caramel-lined cake pan and cover withaluminum foil. Pour 2 cups water into the Instant Pot.
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Place trivet inside Instant Pot. Add 2 cups water. Place flanera on trivet. Check the Instant Pot lid to ensure the gasket is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 15 minutes.
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Pour 2 cups water into the Instant Pot. Place the flanera on a long-handled wire rack and lower the rack into the Pot. Secure lid and set pressure release knob to "sealing.". Using the manual setting, set cook time to 15 minutes. When cooking is complete, press cancel and turn pressure-release knob to "venting" to release steam.
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Whisk the eggs and egg yolks in a bowl. Set aside. Heat the milk, cream, vanilla, salt and sugar in a saucepan over medium-low heat for 3-5 minutes, whisking constantly to ensure the milk doesn't scald. Remove from heat. Temper the eggs by pouring a couple of tablespoons into the egg mixture while whisking constantly.
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In a blender, combine the eggs, condensed milk, evaporated milk, cream cheese, vanilla, and salt. Blend until very smooth, then let stand for 5 minutes. Using a spoon, skim off and discard any foam on the surface. Pour the mixture into the caramel-lined cake pan and cover with aluminum foil. Pour 2 cups water into the Instant Pot.
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Adjust the time to 12 minutes. It can take about 10 minutes for the instant pot to come to pressure. When the timer goes off, allow instant pot to release naturally; about 10-12 minutes. Safely remove the trivet and bowl. No need to remove the foil. Let the cooked Flan cool on the counter for about 1 hour.
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Bake the Flan and Serve. Lastly, pour the strained custard into your desired ramekins, flute pan, cake pan, etc. Use a torch to remove all the bubbles on the surface. Then cover tightly with aluminum foil. Add cold water to the Instant Pot followed by a steamer rack. Then place the covered flan into the Instant Pot.
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Divide the caramel into six 177 ml ramekins. Then, allow the caramel syrup to cool. Make Milk Mixture: Heat up 1 cup (250ml) 2% milk and 1 cup (250ml) heavy cream in a medium pot. Add ¼ cup (50g) sugar, 2 tsp (10ml) vanilla extract, and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves.
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Step 1: Take a flat-bottom, heat-safe bowl to cook the sugar. Step 2: Pour the sugar into the bowl and cook for three minutes, precisely. This is the right time for a 1050 watt microwave. Step 3: After three minutes, the mixture will turn to a beautiful gold-brown color—the lighter the color, the sweeter the caramel.
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Add the 3 cups of water to your Instant Pot and, using the trivet, carefully place the covered flan pan in the Instant Pot. Set the Instant Pot to cook on "Manual" or "Pressure Cook" High Pressure for 14 minutes. Once the flan has completed its cooking time, allow for a full Natural Pressure Release.
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Pour 1 cup (240 ml) water into the pot and nestle a steamer rack inside. Blitz the egg yolks, whole eggs, condensed milk, evaporated milk, vanilla and salt in a blender at low speed until very smooth. Or whisk in a mixing bowl. Set aside until needed. Cook the sugar, lemon juice and 2 tablespoons water in a small saucepan on the stovetop over.
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In a large bowl, whisk condensed milk, eggs, egg yolk, and salt until just blended but not foamy. Slowly stir in hot milk, stirring all the time. After that stir in vanilla, rum, and orange zest. Strain the mixture through a fine sieve and after that pour the mixture into the prepared jars.
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1 teaspoon pure vanilla extract. Pour 1 cup of water into the stainless-steel insert of the Instant Pot. Place the baking dish onto a trivet with handles and carefully lower the trivet and the baking dish into the Instant Pot. Close the lid, set the valve to "sealing," and press the manual (pressure cook) button.
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Prepare the Custard Mixture: In a small saucepan over medium-low heat, add the milk, cream, sugar, vanilla, salt, and nutmeg (if using). Stir continuously until the sugar is dissolved (about 5 minutes). Remove from heat. Temper the Eggs: Slowly add the warm milk mixture to the eggs while continuously whisking.
