Creme Caramel Recipe in Mealthy Multipot | Easy Flan

Creme Caramel is a dessert which is a smooth, creamy, rich and sweet custard glazed with caramel topping. This is the Spanish dessert which has different names like creme caramel, flan, milk custard, etc.

This is one of the simple and easy desserts which can be prepared with an electric pot, oven, or in a steamer. This creme caramel can be prepared in just 3 easy steps. First, we have to prepare the caramel and transfer it in the ramekin. Next, prepare the custard and pour it on the top of the caramel. And the final step is to steam or bake the custard. This creme caramel consists of only a few ingredients and yet tastes awesome. Now let us see how to prepare this recipe.

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Creme Caramel Recipe in Mealthy Multipot | Easy Flan

Print Recipe

Silky smooth creme caramel.

• CuisineInternational

Servings	Prep Time
2 Ramekin	5 min

Cook Time

25 min

Servings Prep Time 2 Ramekin 5 min

Cook Time 25 min

Creme Caramel Recipe in Mealthy Multipot | Easy Flan Print Recipe Silky smooth creme caramel. CuisineInternational Servings Prep Time 2 Ramekin 5 min Cook Time 25 min Servings Prep Time 2 Ramekin 5 min Cook Time 25 min

Ingredients

To Caramelize

• 1/4 cup Sugar
• 1 tbsp Cold Water

For Custard

• 2 Eggs
• 3/4 cup Milk full fat
• 1/4 cup Sugar
• 1/2 tsp Vanilla extract

Servings: Ramekin

Instructions

1. Heat a pan and add sugar, water. Mix well until the sugar dissolves completely. Heat the dissolved sugar on a medium-low flame around 10 mins to caramelize.
2. When it reaches a nice golden brown color remove and pour it into the 2 ramekins equally.
3. Immediately swirl the ramekin well to coat the base evenly or else it will harden. Let it set until we prepare the custard.
4. In a bowl add egg, milk, sugar, vanilla extract and whisk well until the sugar dissolves completely.
5. Strain the prepared custard equally into the ramekins to get the smooth texture. Close the ramekins with aluminum foil.
6. In the Mealthy inner pot add a cup of water. Place a trivet. Above the trivet, place the prepared 2 ramekins.
7. Close the lid. Seal the VENT to SEALING position. Select the PRESSURE COOK mode HIGH for 10 mins. Once done let the Pressure Release Naturally(NPR).
8. Once the valve drops, open the lid. Remove the ramekins and place them out. Let it cool completely. Then keep it in the refrigerator at least for 3-4 hrs.
9. Once chilled take it out from the refrigerator. Run the knife along the side of the ramekin carefully. Place a plate over the ramekin and carefully turn it upside down. Creme caramel is ready.

Recipe Notes

• Do not caramelize sugar too dark as it may give a bitter taste.
• To get the smooth texture of the custard, once mixed, strain it in the ramekin.
• You can either use a Mealthy pot or any electric pressure cooker to prepare this.
• You can even steam it in a steamer for 30 mins.
• You can even bake it in an oven at 180 degrees C for 45 to 50 mins.
• Refrigerate the creme caramel at least for 2-3 hrs before serving.

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Delicious, smooth, melt in the mouth creme caramel is ready to relish.

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