{"id":2493,"date":"2013-09-11T06:30:36","date_gmt":"2013-09-11T12:30:36","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=2493"},"modified":"2019-01-01T18:26:06","modified_gmt":"2019-01-02T01:26:06","slug":"quick-and-easy-hazelnut-flan-in-the-pressure-cooker","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/quick-and-easy-hazelnut-flan-in-the-pressure-cooker\/","title":{"rendered":"Quick and Easy Hazelnut Flan in the Pressure Cooker"},"content":{"rendered":"

\"Quick<\/p>\n

Jenni, Pastry Chef On-line<\/a>\u00a0, said when I posted a pressure cooker flan recipe she’d buy a pressure cooker. How could I resist the challenge. Cheesecakes, bread puddings and custards like flan, are all especially well suited to the moist cooking environment in the pressure cooker.<\/p>\n

I looked through Jenni’s recipe index and found a hazelnut flan recipe that she called\u00a0Ridiculously Good Hazelnut Flan<\/a>. I simplified it a bit and changed it in to a pressure cooker recipe that cooks in a fraction of the time but is still silky smooth and ridiculously good.<\/p>\n

Making\u00a0Quick and Easy Hazelnut Flan in an Instant Pot<\/h2>\n
An Instant Pot is one of the most popular brands of electric pressure cookers. They are easy to use and your Instant Pot can help you create this Quick and Easy Hazelnut Flan!<\/div>\n

<\/p>\n

\"collage<\/p>\n

I tried several methods of melting the sugar to make the caramel sauce but in the end the one that worked best for me was the one Jenni posted<\/a>. (This may mean that my sugar crystallized twice due to my inability to not stir sugar while it’s melting.)<\/p>\n

Jacques P\u00e9pin<\/a>\u00a0recommends discarding the caramel used to make the flan, and topping it with a new, thicker caramel sauce. He made a thick caramel-cognac sauce but I stuck with a traditional caramel without the alcohol.<\/p>\n

\"Pressure<\/p>\n

I made my flan in individual custard cups and the cook time is reduced from about an hour to 6 minutes. You’ll need to wait at least 4 hours for the flan to chill in the fridge before you serve it. Although, since I was recipe testing I couldn’t wait, and I did eat one while it was hot. It was delicious. Although it was much better later that night chilled and topped with whipped cream and chopped hazelnuts.<\/p>\n

Jenni- I’ll look forward to what you’re cooking up in your new pressure cooker!<\/p>\n