This Instant Pot Kahlua Flan has a silky smooth texture and it’s swimming in caramel for the ultimate dessert served anytime of the year, not just for Cinco de Mayo! You may have noticed that I have Mexican food on the brain lately, and I saved the best for last!! In fact, you may want to purchase a second Instant Pot so you have one dedicated to making…..
this insanely decadent Instant Pot Kahlua Flan! Let me pause for a moment to point out that 1) you do not have to include Kahlua in your flan and 2) this flan is incredibly simple to make!!
How do you make Instant Pot Kahlua Flan?
Create the Caramel:
Heat the sugar over medium-high heat in a saucepan until it reaches a dark, golden brown color…..
Do Not Stir!! Swirl the pan occasionally, but do not stir.
Divide the caramel between (6) 6-ounce ramekins…..
Set aside and allow to cool.
Create the Custard:
Heat the milk and cream in a medium saucepan. Stir in the sugar and sea salt and heat until the sugar dissolves…..
Remove from heat and set aside.
Beat the eggs in a small bowl…..
SLOWLY add 1/4 cup of the hot cream mixture to the eggs while whisking to raise the temperature of the eggs. {this is called tempering the eggs}.
Slowly add the the egg mixture into the heated cream mixture, whisking to combine…..
Stir in the Kahlua or flavoring of your choice.
Pour the custard mixture over the caramel in the ramekins…..
Gently tap the ramekins on the counter to remove the air bubbles, or pop them with a toothpick. Tightly cover the ramekins with aluminum foil.
Stacking the Ramekins in the Instant Pot:
Place a trivet at the bottom of the liner of your Instant Pot and pour in 1 cup of water. Set (3) ramekins on the trivet, then place a riser on top of the ramekins…..
Place the remaining ramekins on top of the riser…..
Secure the lid and turn the vent knob to the “Sealing” position.
Press the Manual button and adjust the time to 9 minutes using the + or – buttons…..
When the pot beeps, allow the pressure to release naturally, it will take about 10 minutes.
Carefully remove the ramekins from the pressure cooker and place them on a wire rack to cool…..
Once they have cooled, put the foil back on the ramekins or use plastic wrap to cover them. Place them in the refrigerator to chill for at least 3 hours, but overnight is better.
To unmold the Flan:
Run a thin knife around the inside of the ramekin and carefully invert onto a rimmed serving plate and serve…..
with a spoon…..
but just one spoon, you won’t want to share! 😉
Notes:
- Watch your caramel closely!! It will go from a gorgeous mahogany color to burnt in a blink of an eye!
- You can use any type of heat-proof ramekin to make your Instant Pot Kahlua Flan. I used two different glass custard cups, but ceramic ramekins will work as well.
- The riser/ tall trivet does not stand on the bottom, it is resting on top of the first layer of ramekins to keep the second layer steady and keep them from tipping over.
- Add 1 Tablespoon of pure vanilla extract for an alcohol-free treat.
- Substitute any liqueur to change up the flavor. Baileys, Cointreau, or Amaretto would be excellent choices.
- If you do not want to use foil, you will need to find some kind of silicone cover that you can cover each ramekin with.
Why did you uncover, then recover the ramekins?
I allowed the first batch to cool with the foil on, straight out of the Instant Pot, and they ended up with condensation floating on top of the custard.
For the second batch I decided to remove the foil, allow them to cool, but I was too lazy to pull out the plastic wrap. There was no condensation and the top of the custard remained soft.
How do I make Kahlua Flan if I do not have an Instant Pot?
Ladle the custard mixture into caramel lined ramekins and place into a large roasting pan.
Pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins. Place pan in the oven and bake for 40 minutes. The custards are done when a slender knife blade comes out clean when inserted into the center.
Lift the ramekins out of the roasting pan, and set aside to cool. Chill in the refrigerator for several hours before serving.
Can I make this Instant Pot Kahlua Flan recipe dairy-free?
Yes you can!! Substitute 1 cup full-fat coconut milk {the kind in a can} and 1 cup of CashewMilk or CoconutMilk in a carton. I actually used the CashewMilk in mine for the whole milk, but I am severely allergic to coconut and had to use heavy cream. One of these days I will try substituting Cashew Cream and see what happens. 😉
Tools used to make this recipe: (contains affiliate links)
6 qt Instant Pot – I have two of these and love them!
Additional Sealing Ring – keep one for Just Desserts, then your flan won’t taste like Red Chile Pork Tamales!
Trivet with Handles – in case your Instant Pot did not come with one
8-ounce Round Glass Dishes – do not use the plastic lids in pressure cooker
6-ounce Porcelain Ramekins – I do not own these, yet. 😉
Wire Cooling Rack – super handy to have a couple of these in the pantry.
More Notes:
Some of the caramel will stick to the ramekin, that is normal. Soak in hot, soapy water to remove.
If you have some patience and let your flan chill for 2 days before serving, the caramel will dissolve and you will have more on your plate!
Are you going to give this a try?
Enjoy!!
- 1/2 cup granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1/16th teaspoon sea salt
- 4 large eggs
- 2 Tablespoons Kahlua coffee liqueur
-
Heat the sugar over medium-high heat in a saucepan until it reaches a dark, golden brown color. Do Not Stir!! Swirl the pan occasionally, but do not stir.
-
Divide the caramel between (6) 6-ounce ramekins. Set aside and allow to cool.
-
Heat the milk and cream in a medium saucepan. Stir in the sugar and sea salt and heat until the sugar dissolves. Remove from heat and set aside.
-
Lightly beat the eggs in a small bowl. SLOWLY add 1/4 cup of the hot cream mixture to the eggs while whisking to raise the temperature of the eggs. {this is called tempering the eggs}.
-
Slowly add the the egg mixture into the heated cream mixture, whisking to combine. Stir in the Kahlua or flavoring of your choice.
-
Pour the custard mixture over the caramel in the ramekins. Gently tap the ramekins on the counter to remove the air bubbles, or pop them with a toothpick. Tightly cover the ramekins with aluminum foil.
-
Place a trivet at the bottom of the liner of your Instant Pot and pour in 1 cup of water. Set (3) ramekins on the trivet, then place a riser on top of the ramekins. Place the remaining ramekins on top of the riser.
-
Secure the lid and turn the vent knob to the “Sealing” position. Press the Manual button and adjust the time to 9 minutes using the = and – buttons.
-
When the pot beeps, allow the pressure to release naturally, it will take about 10 minutes.
-
Carefully remove the ramekins from the pressure cooker and place them on a wire rack to cool.
-
Once they have cooled, put the foil back on the ramekins or use plastic wrap to cover them. Place them in the refrigerator to chill for at least 3 hours, but overnight is better.
-
Run a thin knife around the inside of the ramekin and carefully invert onto a rimmed serving plate and serve.
- Watch your caramel closely!! It will go from a gorgeous mahogany color to burnt in a blink of an eye!
- You can use any type of heat-proof ramekin to make your Instant Pot Kahlua Flan. I used two different glass custard cups, but ceramic ramekins will work as well.
- The riser/ tall trivet does not stand on the bottom, it is resting on top of the first layer of ramekins to keep the second layer steady and keep them from tipping over.
- Add 1 Tablespoon of pure vanilla extract for an alcohol-free treat.
- Substitute any liqueur to change up the flavor. Baileys, Cointreau, or Amaretto would be excellent choices.
- If you do not want to use foil, you will need to find some kind of silicone cover that you can cover each ramekin with.
This recipe will be partying at these link parties!
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