This is my second recipe for Cuban Flan. Yes, it’s a dish so good I had to post 2 different recipes. If you have had other versions of creme caramel, this might be closer to what you are used too. A lot of wiggle like Jello and a creamy and soft texture. I will say if you have never made flan before, my Instant Pot Easy Cuban Flan is much easier and a good first time recipe.

Instant Pot Cuban Flan (Flan de Leche)

Recipe by Lana Horruitiner Perez adapted from Nitza Villapol’s cookbook Cocina Criollo

• 2 cups Whole Milk
• Peel of 1 Lemon (make sure the peels are large pieces so they can be removed easily from the mixture)
• 1 Cinnamon Stick
• 2 cups Water for Instant Pot
• 1/4 tsp Salt
• 1/4 cups Water
• 2/3 cups Sugar
• 3 Large Eggs
• 3 Egg Yolks
• 3/4 cups Sugar
• 1 tsp Vanilla

Equipment: Flanera or 6 Inch tall sided Cake Pan-The pan I used to cook the flan in is called a flanera, or a flan pan. Most people have never heard of a flan pan. It is a 6 inch round pan with a top that clips on. If you are an avid Instant Pot user I would recommend buying one online. They are very inexpensive and you can use it for lots of different recipes. (If you don’t have a flan pan, you can use any 6 inch cake pan that has a solid bottom. Do not use a spring form pan.) Here is a link to buy the Flan Pan on Amazon. //ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=drlanaperez-20&marketplace=amazon&region=US&placement=B0018EAXNQ&asins=B0018EAXNQ&linkId=4d2af22346d94be1c290f9eaa537b533&show_border=false&link_opens_in_new_window=false&price_color=333333&title_color=0066C0&bg_color=FFFFFF

**This is an affiliate link. I receive a small commission when you purchase using this link. However, this does not affect my review. I have used this brand and this pan long before I started this website.**

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Add 2 cups Milk, Lemon Peel, 1 Cinnamon Stick, and 1/4 tsp Salt to the Instant Pot.

Press SAUTE and bring the Milk mixture to a simmer. When it just begins simmer, turn off the Instant Pot and pour the heated Milk mixture into a bowl. Set aside and allow to cool. Clean out the Instant Pot and make sure there is no scalding milk on the bottom. Add 2 cups of Water to the clean Instant Pot liner and place back into the Instant Pot.

Pour 1/4 cup Water into a medium saucepan. Slowly pour 2/3 cup Sugar into the center of the saucepan, making sure to not get any sugar on the sides of the pan. Using a spatula, gradually stir the sugar just enough to moisten all the sugar.Bring to a boil over medium heat. Once it starts boiling cook without stirring until the mixture becomes a straw color. This can take anywhere from 7 to 13 minutes. At about the midpoint it’s going to look like it’s not working and that the sugar is just getting crusty. It’s ok. It will start to melt and turn brown. The following pictures show you the different stages of the caramel. (If you notice the sugar is melting quicker on one side than the other, turn the pot every so often to even out the heat.)

Once the sugar begins to turn a straw color and the crystals are almost all melted, start to swirl the pot until the sugar crystals are all melted and the caramel is a golden color. Carefully pour the caramel into the Flanera pan. (Do not use a spatula to scrape out any remaining caramel. Whatever doesn’t pour out of the pan, just leave it.) 

Swirl the flanera around so the bottom and about 1 inch up the sides is coated with the caramel. Set aside to cool. 

In a large measuring jug or bowl, add the 3 Whole Eggs, 3 Egg Yolks, 3/4 cups Sugar, and 1 tsp Vanilla. Whisk just until incorporated.

Add the cooled Milk mixture and lightly whisk together until incorporated.  (Make sure to remove the Cinnamon Stick and Lemon Peel before pouring into the egg mixture.)

Pour the entire mixture into the Flanera right on top of the cooled caramel. Pour through a strainer to get a smooth flan and then cover with the lid and clip into place. (If you are using a regular cake pan, cover tightly with foil.)

Place on the trivet and lower into the Instant Pot.

Lock the Instant Pot lid into place and make sure the valve is set to SEALED. Cook on High Pressure for 20 mins and Natural Pressure Release completely which may take about 20 mins.

Remove the Flanera from the Instant Pot and place on a wire rack. Remove the top and allow to cool at room temperature for 2 hours. Put the top back on the Flanera and place in the fridge overnight. (Again if you are using a cake pan, cover with cling wrap.)

To un-mold, just run a knife along the inside. Place a pie plate or serving plate with a lip, on top and invert.

Buen Provecho!