Mama Mely’s Leche Flan (Philippine Egg Custard) - (IP)

KentNJoy92

Philippine Dessert for Instant Pot (IP)

1 cup sugar

5 to 6 egg yolks ... I use the whites to make an angel food cake at the same time too ;)

1 tsp vanilla

Pinch salt

1 tsp lemon juice

1 can (14 oz) sweetened condensed milk

1 can (12 oz) evaporated milk

In a small pan on medium heat (cook top), allow the sugar to caramelize stirring gently until golden brown. Pour into the bottom of an oven safe glass dish (that easily fits your Instant Pot). Set aside.

In a large mixing bowl, gently mix the egg yolks, vanilla, salt and lemon juice. Add sweetened condensed milk and evaporated milk, stir til combined.

Pour egg mixture into the caramelized glass dish.

Now to the Instant Pot (IP).

Place 1-½ cups water in the pan. Position the trivet inside the pan for the glass dish with the custard mixture to sit on top on. So the glass dish is not touching the water. Cover the glass dish with foil (to prevent moisture from dripping into the custard). Close the IP lid with the steam release handle on “sealing”. Turn IP on and push “Manual” adjust time for 12 min. Once the timer finished cooking, leave it sit NRP (natural release pressure) for another 10 min, on “Keep Warm”, or til the float valve drops.

Enjoy straight up while hot or let it cool. Either way is great, just enjoy!

***Thanks to my Mama for this tried and true wonderful family recipe. I discovered how well it cooks in the Instant Pot (IP). It has worked well in regular steamers in flan pans too. Now my kids are learning to master both ways.***

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