Spanish Flan

Flan is a common dessert in Spain. Some even credit the Spanish for preserving the sweet version of this recipe from the Romans. This is an easy instant pot version that I make in my 8qt. Instant Pot and have loved each time I have made it!

Ingredients:
1/2 c. sugar
2 T. water
3 large eggs
2 c. half and half
1 t. vanilla
pinch of salt
1/4 c. sugar

Set out 6 custard cups (Make sure all 6 fit into your instant pot. I use a trivet at the bottom and then another trivet, set upside down on top of the bottom cups, to make a two stories of custard cups.). In a medium sauce pan, stir the 1/2 c. sugar and 2 T. water over med. high heat until it starts to brown. The darker the caramel gets, the more bitter the flavor. I prefer mine pretty dark, my family likes theirs very light. Pour the caramel evenly into the custard cups. Rinse the sauce pan to reuse in the next step.

In a mixing bowl, beat 3 eggs with a whisk. Set aside. In the sauce pan, mix the 2 c. half and half, 1/4 c. sugar, 1 tsp. vanilla, and a pinch of salt. Stir over med. heat until the sugar dissolves. Pour the mixture into the eggs while whisking constantly. Pour very slowly at first to temper the eggs. You can pour faster towards the end. Cover each cup tightly with foil. Put 1.5 c. of water in your Instant Pot and then add your covered custard cups. Cook on high for 9 minutes and do a full natural release. When the pressure is down, remove the lid and press cancel. When the custard cups are cool enough to touch, move them to the fridge to chill for a minimum of 4 hours. Serve by running a knife around the edge of the custard to release it from the cup and then inverting it onto a plate.