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Recipe Type:  Dessert
Servings  4
2  ounce  water  
0.5  teaspoon  Lemon juice   
2  cup  milk  
2.75  cup  sugar, divided  
6    Eggs  
3    Egg Whites  
1  teaspoon  almond extract  


You will need a lidded casserole dish that fits inside the Cooker. Alternately, you may cover with aluminum foil.


To Make the Caramel Syrup:


  1. Combine 2 cups sugar with the water and lemon juice in a heavy-bottomed saucepan on low to medium heat.
  2. Cook until sugar dissolves and mixture begins to simmer. Sugar melts at about 320 degrees Fahrenheit and will turn to a clear liquid at that temperature.
  3. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes. Do not stir. Hold handles of pan and gently tilt off heat to distribute color evenly as sugar caramelizes.
  4. While the caramel is still hot, pour into casserole dish.
  5. Swirl the caramel gently to cover the entire bottom of the dish and ½ inch up the sides.
  6. Allow caramel to harden before pouring flan mixture into dish.


To Make the Flan:


  1. Place the Inner Pot into the Pressure Cooker.
  2. In a bowl, mix the eggs and 3/4 cup sugar. Add egg white, then milk and almond extract.
  3. Pour mixture into the flan dish. Cover.
  4. Place the Wire Rack into the Inner Pot. Add 2 cups of warm water. Put the casserole dish on the Wire Rack.
  5. Secure the Lid on the Pressure Cooker. Lock the Lid and switch the Pressure Release Valve to Closed.
  6. Press the Chicken/Meat button to set for 15 minutes.
  7. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Let the pressure release naturally.  Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid.
  8. Refrigerate 2-3 hours. When the flan has chilled sufficiently, it can be removed easily from its baking dish.