The true taste of Italy on your palate. Easy to make and practical since it is cooked in a pressure cooker. Its ingredients are economical and easy to find.
In a pressure cooker, using a steaming basket, create a water bath and bring the water to a boil.
Place the sugar at the bottom of the flan mold and heat over low until the sugar dissolves and forms a smooth light brown caramel. If it darkens, it will be burnt and taste bad; if this happens, you will need to repeat the process.
Once you have achieved the desired caramel, remove from heat and let it cool until it hardens.
Blend the remaining ingredients (except for the raspberries and mint) and once you obtain a homogeneous mixture, pour the mixture into the flan mold and put the lid on it.
TIP: If your flan mold doesn't have a lid, you can cover it with aluminum foil, remember that the shiny side should be in contact with the flan, and then secure it with rubber bands. It is important that the foil does not touch the water to prevent it from entering the mixture and ruining our flan.
Carefully place the flan mold on the steaming basket inside the pressure cooker, cover the pot, and do not place the valve until the steam escapes from the hole (approx. 5 minutes) at the top. Once the valve is in place, count 30 minutes, and at the end of this time, turn off the heat and let it sit for about 20 minutes to finish cooking, then remove the valve.
Take the flan mold out of the pressure cooker and let it come to room temperature before refrigerating.
It is important to refrigerate it for at least 8 hours so that it does not break when unmolding.
Cut into 6 pieces and place each slice on a serving platter. Decorate with raspberries and fresh mint or spearmint leaves.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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