traditional cuban caramel flan

Ingredients:

1 cup sugar
1 14-ounce can evaporated milk
3 egg whites
5 egg yolks
1 teaspoons vanilla extract
Pinch of salt

Caramel Sauce

1/2 cup sugar
Few drops of concentrated lemon juice (to taste)

Preparation:

You will need a round tin (approx. 7-1/2 " diameter) that will fit inside your pressure cooker.

Whisk all ingredients in large bowl to blend. Set aside.

Caramel: Over low heat combine sugar and lemon juice until melted and golden brown. Stir constantly (be sure all sugar is melted).

Line the bottom of your tin with the caramel sauce. Let caramel sauce cool before adding the custard mix. After caramel sauce is cooled carefully pour in custard mix. Put cover on the tin and gently place tin in the pressure cooker. Bring up to pressure and make sure to maintain pressure for 20 minutes. Do not over cook and be sure to release pressure immediately after time is done.

Remove from pressure cooker and refrigerate for at least an hour with cover on. Once chilled, remove tin cover, place serving platter or plate over top of tin and flip. Flan will drop out of tin and be ready to serve. (Best served cold, may be served warm if preferred).

Can be made up to 2 days ahead. Cover and keep refrigerated.

Serving Size: 10

Variations:

May be prepared without the caramel for a plain custard flan.

May be baked at 325°F in a large pan with water in place of using pressure cooker. Covered tin may be placed in a pan with plenty of water. Bake flan until firmly set in center and blade of small sharp knife inserted into center comes out clean, about 90 minutes. Remove flan from water; cool 1 hour. Refrigerate covered until very cold, at least 6 hours.