Corn Flan
A creamy caramel-topped flan blended with fresh corn kernels, condensed and evaporated milk, and cream cheese, pressure-cooked until set.
⏱️ Prep: 10 min🍳 Cook: 20 min
Ingredients
| 3/4 cup | 180 ml | prepared caramel flan |
| 1 can (13.5 ounce) | sweetened condensed milk | |
| 1 (12 ounce) | evaporated milk | |
| 8 ounces | 225 g | cream cheese |
| 6 | eggs | |
| 1 cup | 240 ml | fresh corn kernels |
| 1 teaspoon | 5 ml | vanilla extract |
| 2 cups | 480 ml | water |
Instructions
READY IN: 45 min. Fits 6 Quart and 8 Quart.
- Pour caramel into an oven-proof flan mold and spread to cover base of mold completely. Refrigerate until caramel hardens, about 10 minutes.
- Blend condensed milk, evaporated milk, cream cheese, eggs, corn kernels, and vanilla extract together in a blender until smooth. Pour mixture over caramel into flan mold.
- Place trivet in inner steel pot of pressure cooker and pour 2 cups of water into pot. Place flan mold on top of trivet.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure until a toothpick inserted into flan comes out clean, 20 minutes.
- Turn steam vent handle to Venting to quick-release pressure. Carefully remove flan mold from pot and let cool completely. Invert mold over a serving plate to release flan.
Mealthy Tip: If you'd like a more grown-up version of this flan, add a splash of rum when blending the egg and milk mixture.