Blend the 3 milks with the 7 eggs, the baking powder, the cheese, and a few drops of vanilla in the blender.
In the mold where you will make the flan, you should burn sugar, to taste, depending on how much caramel you want your flan to have; personally, I add about 8 tablespoons.
You should let the caramel cool once melted in the same mold; it’s ready when it hardens and starts to crack.
Pour the blended ingredients into the mold, cover it with aluminum foil, and then put on the lid of the mold (so that it is well sealed) to prevent water from getting in.
In the pressure cooker, place a plate upside down so that your mold is higher, fill it with water almost halfway up the height of your mold, close it well, and let it cook for 45 minutes, and it’s done.
Take out the mold and let it cool for about 7 hours, then pour it onto a flat plate, and you can decorate it with nuts, peaches, strawberries, or any fruit you like.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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