What does Mexico, Philippines, Vietnam, France, Spain, Brazil, India, Japan, and Costa Rica have in common with every Cuban grandmother?
They all have their own recipe for Flan. Flan is so delicious that just about every country in the world has some variation of it. And though I haven’t tried every one, it’s the Cuban way to declare that ours is hands down the best. That said, each Cuban home has their own recipe for flan and in my experience they boil down to 2 different kinds of flan, a dense and smooth flan with a consistent texture and a creamier flan that has small holes and velvet feel. I love both styles and when I was trying out which recipes to post, it was like choosing which child I liked best. So I decided, why choose? I can post both.
This first recipe is easy to put together because it only has 4 ingredients for the custard. The use of sweetened condensed milk creates a dense but velvety flan. This is actually my husband’s favorite. It holds up really well and only needs 4 hours in the fridge, so you can make it int he morning and have it ready for dessert by dinner.
Instant Pot Easy Cuban Flan (Flan de Leche)
Recipe by Lana Horruitiner Perez adapted from Nitza Villapol’s cookbook Cocina Criollo
- 1/4 cups Water
- 2/3 cups Sugar
- 3 Large Whole Eggs and 2 Large Egg Yolks
- 1 – 14 oz can Sweetened Condensed Milk
- 1 cup Whole Milk
- 1 tsp Vanilla
- 2 cups Water for the Instant Pot
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®ion=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.**
Take the 5 Eggs out of the fridge to take the chill off.
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 3 Eggs, 2 Egg Yolks, 1 can of Sweetened Condensed Milk, 1 cup Milk, and 1 tsp Vanilla. Whisk just enough to incorporate all ingredients together. Set aside.
Add 2 cups of water into the Instant Pot liner.
Pour the flan mixture into the Flanera with the caramel. It is ok if you hear a cracking sound. Place the top on the Flanera and clip in place. If you are using a regular 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 15 minutes and Natural Pressure Release for 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 1 1/2 hours. Put the top back on the Flanera and place in the fridge for at least 4 hours.
To un-mold, just run a knife along the inside. Place a pie plate on top and invert. 
Lana Under Pressure 
Glad I found this recipe. Love the flavor.
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Thank you so much for letting me know and I’m so glad you like it. It’s one of my favorites. ❤
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Like this recipe, i’m making again.
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I have a pan that looks similar to your flanera, but it’s 8″ across. Could I use it anyway, even though the flan would be shorter (and obviously wider)?
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I don’t think an 8″ Pan will fit in a 6 qt insta pot. If you have an 8 court it might fit. Because it will be shorter you could try cooking it a few minutes less because it won’t be as dense. Don’t forget to cover with foil. Good luck. ❤😊
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The pan fits, and in fact is designed as a pot-in-pot pan for the IP. So perhaps I mismeasured? In any case, I’m going to try the recipe. My son is coming home from Miami this week and this Lebanese mama is trying her hand at croquetas and flan so my boy’s tummy will feel happy!
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That sounds like the perfect pan then. You had me at croquetas! I’ve never made them from scratch before but they are one of my favorite things. What a lucky son!
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Well, I never did get around to making the croquetas, but I made the flan and it came out very well! I didn’t let my caramel get quite as dark as perhaps I should have, but I was worried it was starting to burn. But it’s still gorgeous, and I can’t wait to slice into it after dinner. Thank you for this recipe!
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I wad thinking about you when I drive to Union City and bought croquetas the other day, lol. So much better when someone else makes then for me.😁
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I made this last night and it was very tasty. However, I will say if you are at high altitudes, it takes longer. The sugar took close to 20 minutes and next time, I’ll cook the flan for 20 minutes (it was not close to being done at 15).
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You addres absolutely right, altitude affects pressure cooker times quite a bit. I wish I knew some table to figure out what the change in times would be. I’m glad you mentioned it though, I will add that note to my blog. ❤
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Would it be possible to use 1% or 2% milk or does it have to be whole milk?
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Hmmm, great question. I have never made it with anything but whole milk. 2% might be ok, but I think anything less might not set.
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I used skim and it’s still great! I also went an extra 5 minutes but I do that with everything in my Lux.
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Oh that’s great to know! Thanks for sharing.
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Im making this for the first time today! This German girl loves flan. I even bought myself a flanera!
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That’s awesome! Let me know what you think. Flaneras are great for the IP. My fracture is the cheesecake flan and the bread pudding.
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I make my flan in a pan that fits a 6 qt. (I posted pic in IP group on FB). The latches on that pan which came from Cuba in 1960 don’t really work anymore. I have a bigger one with a lid that is tight. My regular recipe is 4 eggs, 2 cups milk. 20 min high full NPR. I was thinking that I could make it in the bigger pan in my 8 qt. and use 6 eggs and 3 cups milk. Do you think I need to up the cooking time? The newer pan is also fluted but taller and wider. TIA
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I saw your beautiful picture. It looked wonderful! I think you would be better off just using your mom’s flanera and covering it with foil. If you do add more eggs and milk and make it in the bigger pan, you would definitely need to add time. It’s not so much the size of the pan but the density and thickness of the food you are cooking. I am not sure how much time to add, maybe an extra 5 minutes? But if you try it and open the lid and see it needs more time, you can always just place the IP lid back on and pressure cook for more time. Good luck!
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Thank you so much. The old one is pretty beat up and getting harder to clean. I may just make the recipe in the newer pan using the original amount. It will be flatter but should still be pretty. I need to see the difference in volume with water. My recipe fills the old one to the very top.
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Can u please make a YouTube video of this? Thank u so much
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Can you please make a YouTube video of this? Thanks!
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Hi. It’s on my list, but you can watch the flan de queso video which is similar.
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I watch it so many times but I still want to see this version.. actually making this flan now but when I took it out.. center was still liquid so I put it back for another 5 mins.. waiting for npr now… wish me luck.
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Omg the flan is perfect! Now I have an IP flan recipe full proof! Thank you sooo much!
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Yay! I’m so glad you love it! That’s awesome. Happy holidays and buen provecho!
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Can you please make a YouTube video of this? Thanks!
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In 1960 when the first Cubans came to Miami my cuban neighbor Rosa shared her recipe and gave me the coffee can to make it in. 1 can cond. Milk, 1 can evaporated milk, 4/5 eggs, pinch of salt, vanilla, mixed in a blender and cooked in a pressure cooker. That can rusted out many years ago, coffee no longer comes in a can, the pressurecooker has been replaced, but the flan is still delicious. Obtained flanerias at a local International market here in Naples Fl and cook 2 at a time in the IP, 6 qt., as one is never enough. Thanks Lana for the recipe, there are so many ways to make flan and all good.
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Yes there are many ways to make a flan and each one is delicious. Your recipe sounds great!
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Hi! When you cook 2 at a time, do you increase the water or cooking time? Also do you just stack them on top of each other. 2 at a time is genius and I would love to give it a try.
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Hi. I have never done 2 but you don’t have to increase water. I would increase the time a bit and just know, if you open it and it’s not as set as you think it should be, you can always put it back in and add time.
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I tried your recipe today. After 1 1/2 hours, the middle of the flan was not cooked yet. I put it in for another 15 minutes and 20 mins natural release. Still looks uncooked in the middle. What happened? Thank you.
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Did you cook it on High Pressure? That said the middle of flan is going to be very jiggly and look underdone. It will set in the fridge overnight. It shouldn’t be complete liquid but it will look undercooked. Check it tomorrow after 24 hours in the fridge.
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I did everything as stated but my 1st attempt after opening the flan from the cooking was it was liquid. I still waited 1.5 hrs but still liquid. So redid 15 minutes in pot-just a little bit more cooked. Refrig over night and still liquid. Finally put in oven in pan of water and cooked 30 min., refrig and was set. What should I adjust the cook time in instant pot so would be cooked?
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Hmmm, I have no idea. No one has ever had that issue. If out was completely liquid then maybe it didn’t come to high pressure? I say this because with all the egg it would have at least set some.
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Another reason could have been altitude. Highest altitudes need longer cook times.
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I made your recipe and I love it. Thank you. I would like to make a pumpkin flan. Can I just add 1 can of pumpkin to this recipe.
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Awe thank you and I am so glad you like it. I’ve never made pumpkin flan. If you add a can to the recipe it would be way too much to fit in the pan and I think it would affect the cook time. I’ll have to do some research. Maybe sub some of the cream cheese for pumpkin?
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