How to Make Mexican Flan Napolitano

Instructions for Instant Pot Cooking

1. Start by combining the sugar with 2 tablespoons of hot water in a saucepan over medium-high heat, stirring frequently.
2. Continue stirring until the sugar melts and turns into a rich brown color. Once the caramel emits a slightly bitter smell, remove it from the heat.
3. Using oven gloves or something to protect your hands, carefully pour the caramel into an 18 cm (7 inches) mold, covering all sides. Rotate the mold, making sure all surfaces are covered, and set it aside.
4. Crack the eggs into a small bowl to ensure that no shells get into the batter. Mix the eggs and all the other ingredients in a mixer or food processor.
5. Mix until smooth. Use a spoon to remove any foam from the top of the batter (this will result in fewer bubbles in the flan).
6. Add 2 cups of water to the bottom of the Instant Pot. If you don’t have a trivet with handles, create a “sling” by folding a 15-inch (38 cm) piece of aluminum foil twice to form a handle. Slide it under the trivet to use it as a handle for removing the flan.
7. Pour the batter into the mold, leaving about 2.5 cm at the top. Cover with aluminum foil and crimp it along the edge of the mold to prevent steam from entering during cooking.
8. Place the mold in the Instant Pot and set the pot to “Manual” or “High” for 15 minutes. Make sure the valve is set to “Sealing.”
9. When the cooking time is complete, turn off the pot and allow the steam to naturally release for 10 minutes.
10. Remove the flan and let it cool to room temperature. Place it in the refrigerator for a minimum of 3 hours, or preferably overnight.
11. When ready to serve, remove the aluminum foil and run a knife along the edge of the flan to ensure it doesn’t stick.
12. Place a plate on top of the flan. Make sure the plate has a rim to prevent the caramel sauce from dripping over the sides. Flip the mold onto the plate. If you don’t hear the flan releasing onto the plate, give it a gentle shake. Remove the mold. Serve in individual portions drizzled with caramel sauce.

Baking Instructions

1. Preheat the oven to 350 degrees Fahrenheit or 177 degrees Celsius and place a rack in the center.
2. Follow the instructions above until (and including) covering the mold with aluminum foil.
3. Select a larger mold in which the flan will rest and create a water bath by pouring boiling water to about halfway up the height of the mold containing the flan.
4. Bake for 45-60 minutes. The flan should jiggle slightly in the center when done.
5. Remove from the oven and place the flan on a cooling rack.
6. Let the flan come to room temperature. Place it in the refrigerator and let it cool for a minimum of 3 hours, but preferably overnight.
7. When ready to serve, remove the aluminum foil and run a knife along the edge of the flan to ensure it doesn’t stick.
8. Place a plate on top of the flan. Make sure the plate has a rim to prevent the caramel sauce from dripping over the sides. Flip the mold onto the plate. If you don’t hear the flan releasing onto the plate, give it a gentle shake. Remove the mold. Serve in individual portions drizzled with caramel sauce.

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