Blend evaporated milk with the egg and condensed milk.
In an aluminum mold, place the sugar and start to caramelize over low heat.
Pour the blender mixture into the mold with the caramel.
Place in the pressure cooker and add enough water to cover 3/4 of the mold. Close the pressure cooker and put the pressure regulator on, place it on the stove over high heat for approximately 25 minutes or until a constant steam comes out, then lower the heat to medium and cook for 40 minutes. Remove from heat, let cool, and remove the regulator.
Remove from heat, let cool, and remove the regulator. Uncover the flan and insert a wooden stick in the center. If it comes out clean, it is ready. Let it cool and refrigerate.
Refrigerate for 30 minutes.
Unmold with a knife, loosening it from the edges.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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