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instant pot flan

Instant Pot Flan

Instant Pot Flan has a rich and creamy custard base infused with orange, vanilla, and rum, then topped with golden caramel sauce.
Course Dessert
Cuisine American, Mexican
Keyword Instant Pot Flan
Prep Time 30 minutes
Cook Time 6 minutes
Natural Pressure Release 10 minutes
Total Time 46 minutes
Servings 6 servings
Calories 285kcal
Author Catalina Castravet


  • 1/2 cup white granulated sugar
  • 1/4 cup dark brown sugar
  • 1 1/2 tablespoons hot water
  • 1 cup canned coconut milk full-fat
  • 1/3 cup whole milk
  • 1/3 cup sweetened condensed milk
  • 2 large eggs
  • 1 large egg yolk lightly beaten
  • 1 tablespoon orange zest
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon rum extract


  • Place a small heavy saucepan over medium-low heat, spread sugars over the bottom, and cook, without stirring until it begins to melt.
  • After that, cook, stirring constantly, until melted sugar turns a deep amber color, about 2-3 minutes.
  • Immediately remove the saucepan from heat and carefully stir in hot water until fully combined.
  • Quickly pour the mixture into 6 hot 4-ounce jars (you can place the jars in boiling water before that).
  • In a small saucepan over medium heat, combine coconut milk and whole milk and stir until bubbles form around the sides of the pan, but do NOT boil. Remove from heat.
  • In a large bowl, whisk condensed milk, eggs, egg yolk, and salt until just blended but not foamy.
  • Slowly stir in hot milk, stirring all the time. After that stir in vanilla, rum, and orange zest.
  • Strain the mixture through a fine sieve and after that pour the mixture into the prepared jars. Cover each jar with foil tightly.
  • Add a trivet to the 6-qt. Instant Pot and also add 1 cup of water.
  • Arrange the jars on the trivet, offset-stacking as needed.
  • Place the lid and lock it, make sure to close the pressure-release valve.
  • Pressure-cook on high for 6 minutes, after that, let the pressure release naturally for 10 minutes; quick-release any remaining pressure.
  • Cool jars for 30 minutes at room temperature and after that refrigerate until cold, about 1-3 hours.
  • Run a knife around the sides of jars and invert flans onto dessert plates.
  • Serve with fresh berries on the side.



  • Don’t take your eyes off the caramel! Once it takes on an amber color, take it off the heat right away. It only takes a second to burn caramel, and you don’t want burnt sugar in this dessert.
  • You can skip sieving the custard if you like. It will still turn out delicious, but we prefer having a very smooth custard.
  • Cooling and chilling this treat are a must. You need to give it time to firm up. 


Calories: 285kcal | Carbohydrates: 38g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 59mg | Potassium: 227mg | Fiber: 1g | Sugar: 37g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 1mg