Instant Pot caramel custard/creme caramel/flan

A few weeks ago, a friend asked me if I still do desserts. That, by itself, shocked me to convulsions. Like, really, how could you think there would ever be a point in my life. Like. That. When countless things come and go on our journeys, some will remain. They have to. For your mind. For your soul. And the balance between the two. 

Ahem. We are still talking about dessert, my friends.

Writing recipes on a computer screen for more than 7 years is, in hindsight, pure joy. And that I actually didn't quit; probably wanted to, on occasion, is quite the revelation. How regaling tales of food is not only glorious, but the very therapy my being needs. The journaling, which jumpstarts from my imagination and should in some way end on your kitchen tables, instead of slothing away into the recesses of my psyche, has always been the goal. I like to believe it's all for the greater good, for those of you wanting variety in your weekly meal rotations, to spiff up your in-home dining experiences, as well as make the grandchildren I will one day have quite proud. Envisioning a future for all is productive. Don't you think?

My caramel custard recipe is epic. You should know by now that modesty is not the strong point I hold, when speaking of my culinary skills. Bear with me. I've had nonbelievers of egg and cream puddings emphatically claim Hurrah! on how undeniably lovely,  expansively rich and utterly creamy this production is, as custards should aspire to be.

However, when you find out you can have That Level of Grand in an easier, much quicker process, would you not be penning down 100 words for such same reasons?

It was like an epiphany, replicating this favorite dessert within an eight quart pressurized vessel, to less than it takes viewing a trio of window trailer previews on Netflix.

Previously, I've gone at length over how the Instant Pot astounds me. It's nothing short of a weeknight miracle when rice, beef chili, chicken noodle soup, spare ribs, 6 types of chicken curry, Kerala beef, softened tapioca manifest in a fourth of the time it normally would take to have any one of these ready for consumption.

Getting to case in point, the flan of the IP remains true to the original, with many of the magnificent features accentuated, in what may be a luxe, tighter form. With a saucepan, a blender, which you could probably swap out for a bowl-whisk, and the instant Pot, the semi-burnt sugar sauce fused to velvet custard can be your treat too, as soon as you reach the end of our dialogue.

I deliberately halved the ingredient lineup. The list below yields around 6 3-4 ounce trays/ramekins/tubs.

Chill it and it's lush enough to be date night eligible. 

In almost all certainty, it will gleefully delight your inner child.

Which, in conclusion would be the best possible argument for getting on it...right now.

Ingredients:

• 1 cup sugar
• ¼ cup water
• 2 whole eggs plus one egg yolk
• 1 ¼ cup 2% or higher fat milk
• 1 14 ounce can sweetened, condensed milk
• 2 tsp vanilla extract

*1 ½ cups additional water needed for steaming purposes in the Instant Pot

Directions:

• Arrange 6-8 small ramekins/bowls on your counter.
• Microwave sugar and water on high power for 4 1/2- 5 minutes, until syrupy and deep amber in color. 
•  Swiftly, divide and pour liquid into the ramekins/bowl(s), about 1-2 tsp per ramekin. Swirl to spread caramel evenly, covering only the bottom half.
• Break eggs and 1 yolk into a small bowl.
• Place eggs, yolk, milk, condensed milk and vanilla into a blender. Blend for almost a minute, until ingredients are well combined and pale in color.
• Pour and strain the mixture into a big bowl.
• Divide the custard among the ramekins. Cover each ramekin with aluminium foil and seal well.
• Add 1 ½ cups boiling water into the Instant Pot cooking pot.
• Place a steam rack or trivet into the pot.
• Place the bowls onto the rack.
• Cover with the lid and set the stem release handle to the "sealing" position.
• Set to "steam" mode, using "low pressure" and cook for 12 minutes.
• Once completed, allow 10 minutes for natural pressure release.
• Carefully remove the bowls from the pot; remove foil and allow to cool to room temperature.
• Refrigerate and chill for at least 3-6 hours.
• Unmold onto dessert plates and serve.

Yay! Yay! I was able to get a video done of the whole IP custard making process. Check it out⇊⇊

https://youtu.be/oWDibmcr58Y

Kudos to Eashan Das, the young talent who taped, compiled and edited this video for me, just the way I wanted. Thank you, Eashan.

September-October:

2018: Multigrain pizza crust

2017: Banana cake with citrus cream cheese frosting

2016: Swiss roll cake

2015: Farfalle salad

2014: Besan laddoo

2012: Easy chocolate ice cream

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Kerala recipes: Listed below are recipes I deem, as do many, Kerala cuisine. I am mentioning this at a point, where an individual, by lack of knowledge, proclaimed, that the categorized Malayali recipes are not authentic Kerala. While I do appreciate healthy dialogue in reference to the articles written here and the regional attribution that they are duly assigned to, it is not helpful when things are said/quoted/vented on social media out of haste, due to improper research and lack of awareness. 

If ever you have questions/concerns/comments regarding the content, please message me in the comments section below.

Thank you.

Appam

Palappam

Beef mappas

Beef fry

North Kerala stuffed chicken

Shrimp masala (chemeen peera)

Chicken curry

Kerala parotta

Beetroot pachadi

Vermicelli pudding(semiya payasam)

Jackfruit kheer (chakka payasam)

Aval vilayichathu

Kozhikatta

Another question I'd like to address that came up recently, was whether the photographs displayed on posts were actually mine(?). The answer is a loud Yes! All photographs/blog content are my own original works(unless credit is stated), taken on the Canon 6D or Canon Rebel T2i, and sometimes my handy-dandy phone. Should you want to use/borrow/display an image from BFMK blog pages, please ask. I won't bite. In all fairness, provide due attribution- golden rule- give credit where credit is due. 

Thanks:-)

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READS

What I read (June 2019 onwards):

The Sisterhood, by Bobbie Houston

You Came Back, by Christopher Cooke

Sometimes I Lie, by Alice Feeney

My Oxford Year, by Julia Whelan

The Storied Life of A.J. Fikry,  by Gabrielle Zevin

Present Read- A Great Reckoning, by Louise Penny

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"Do not, therefore, fling away your [fearless] confidence, for it has a glorious and great reward. For you have need of patient endurance [to bear up under difficult circumstances without compromising], so that when you have carried out the will of God, you may receive and enjoy to the full what is promised." Hebrews 10:35-36