[Instant Pot] Pumpkin Salted Caramel Flan
Nutrition Information (average values, products can vary) for 1 serving: 170 calories, 4 g fat, 1.5 g saturated fat, 0 g trans fat, 125 mg cholesterol, 140 mg sodium, 29 g carbohydrates, 1 g fiber, 27 g sugars, 4 g protein.
For the Caramel:
- 100 g (1/2 cup) white granulated sugar
- 2 tablespoons water
- 1.5 g (heaping 1/4 teaspoon) salt
For the Custard:
- 130 g (1/2 cup) pureed pumpkin fresh or canned
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground dried ginger
- 50 g (1/4 cup) sugar
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup whole milk
Prepare six 4-ounce ramekins by lightly coating them with butter. Make the caramel by adding the sugar and water to a small saucepan over medium heat. Swirl to combine, but avoid stirring (which can encourage the sugars to crystallize). Watch the syrup boil until it turns to a light amber color, then quickly stir in the salt and immediately spoon the caramel evenly between the ramekins.
Stir together the pumpkin, spices, sugar, eggs and yolks in a small bowl until well combined. Add the vanilla extract and milk and mix gently to keep the mixture smooth with minimal bubbles. Pour the custard mixture evenly between the ramekins, then cover each with a small piece of aluminum foil.
In a pressure cooker, place a low trivet or rack and pour in 1 cup of water. Arrange three ramekins on the rack, then place the other three, spaced evenly, in a second layer on top.
Cover the pressure cooker with the lid, ensuring that the valve is in sealed position. Cook under high pressure for 1 minute (with Instant Pot, press ‘Steam’ mode, and adjust time to 8 minutes).
When the cooking time is complete, wait for 10 minutes before opening the lid for a natural release. Remove the ramekins to a rack and allow them to cool to room temperature before chilling in the refrigerator. To serve, invert the custards onto a small plate, allowing the salted caramel sauce to run over.