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Instant Pot Flan

Bring a Taste of Latin America to Your Home With This Creamy and Delicious Dessert

This Instant Pot flan is so creamy and silky smooth. And the caramel on top is absolutely heavenly. This is my family's treasured flan recipe converted to the Instant Pot which means it's both rich in flavor and super easy to make. This quintessential Latin American dessert is absolute perfection!

taking a slice of flan
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If you haven’t tried flan, you are missing out! It’s a delicious caramel glazed custard-like dessert traditional in many Hispanic countries including my own, Honduras. It is usually baked in a water bath, but now you’ll be able to easily make it in the Instant Pot!

Flan, It’s What’s for Dessert

I grew up on flan! In Honduras, it’s a very common dessert found in most restaurant menus. My mom used to make flan all the time, no special occasion needed! She would sometimes make it from scratch and she would sometimes buy the little, boxed packs, like pudding boxes that are easy to make.

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Save this amazing Instant Pot Flan recipe for later!

serving a slice of flan
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My sister in law made all kinds of different flans, including the harder to make choco-flan which is a layered flan and chocolate cake dessert. I also have an easy and delicious recipe for Instant Pot Chocoflan you can try!

Another popular flan in Honduras is Flan de Coco (Coconut Flan). The flan infused with sweet coconut flavor is amazing. In this post, though, I will show you how to make a delicious Instant Pot Flan that I’ve been making in the oven for years. It’s not your regular jiggly flan, it’s a bit denser and creamier. It’s simply amazing!

Flan, Flan Everywhere

I can’t tell you how many times I had to make this flan in order to get the timing and ingredients just right for the Instant Pot! I had flan coming out of my ears! My neighbors were also recipients of plenty of flan during the trial and error period. They didn’t seem to mind!

instant pot flan
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I tried all kinds of different pans and ramekins and finally found the perfect flan pan. If you don’t have one you will be able to use any other pan that fits in your Instant Pot, and you will still get a delicious flan. Do not, however, use a pan that is not sealed, like a springform or push pan. Caramel and flan will leak out during cooking. I will say this, though, if you will be making flan often, I highly recommend you get one of these pans. I love mine!

Finally Perfect Instant Pot Flan

So after many tries, I finally achieved exactly what I wanted. This Instant Pot Flan is so easy to make and so crazy delicious, you will want to make it often!

cream cheese leche flan recipe
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Just a few simple steps and you’ll be enjoying some amazing Instant Pot Flan ….. Here we go!

Kitchen Prep Tools, Utensils & Appliances

Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.

Prep Tools & Utensils

This recipe doesn’t require much. These are the items I used to prep and make this recipe:

  • I used my blender to mix all the flan ingredients together. It’s a very simple and affordable blender that I’ve had for years and it’s still going strong.
  • I used both a small liquid measuring cup to measure the ingredients and a large liquid measuring cup to measure the water that goes into the Instant Pot.
  • The mini mitts are perfect for handling the flan pan when you take it out of the Instant Pot.
  • For slicing up some delicious servings of flan, I used my aqua knives. I love this set because they are so pretty, very high quality and affordable.
Appliances & Cookware

These are the items I used to cook this recipe:

  • For this recipe, I used this special flan pan. While it’s not necessary for making this flan, I highly recommend it because it does help make the task easier. Plus, at 7-inches wide, it fits perfectly in the Instant Pot.
  • I used my 8 quart Instant Pot for this recipe.
Serving Platters & Dishes

I served the flan on my set of aqua plates. Oh, how I love aqua!

Instant Pot Accessories

Make sure to check out my post on Must-Have Accessories for the Instant Pot. You’ll find a complete list of all the top accessories that can be used with your Instant Pot.

Now it’s your turn to give this Instant Pot Flan recipe a try!

If you are an Instant Pot beginner, I have included a step-by-step below or you can jump straight to the recipe card.

How to Make Flan in the Instant Pot

You are really not going to believe how easy this Instant Pot Flan is to make. Just a few ingredients that you probably already have on hand and you’re good to go!

a partially sliced flan on a large plate
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So, let’s get started making this wonderful Hispanic dessert.

Gather the Flan Ingredients

Flan is made from just a few simple ingredients: eggs, evaporated milk, sweetened condensed milk, cream cheese and sugar for the caramel. That’s it!

The cream cheese in this flan is the special ingredient that makes it extra creamy and much denser than a traditional flan. I would describe the texture of this flan as falling somewhere between that of a traditional flan and a cheesecake.

Doubling This Recipe

If you’d like to make two flans, this recipe doubles perfectly. In fact, the original recipe I make in the oven is a doubled recipe. I had to half the recipe for the Instant Pot since the pans that fit in the pot are smaller.

So if you have a party and want to make two, just double the ingredients, and follow the rest of the recipe exactly. For the cooking portion, I would personally make them one at a time instead of cooking both in the pot at the same time.

See the recipe below for exact measurements.

Gather the Essential Equipment

This recipe requires some specific equipment:

  • Instant Pot: We, of course, will need an Instant Pot. I use my 8-quart pot, but a 6-quart will work for this recipe also.
  • Trivet: To keep the flan pan off the bottom of the liner and sitting above the water, you’ll want to set it on a trivet.
  • Blender: The eggs, evaporated milk, sweetened condensed milk, and cream cheese will need to be thoroughly blended. Any blender should work for this, but I love my Ninja blender.
  • Non-Stick Fry Pan: When making the caramel, I use a non-stick fry pan. I’ve tried other pans in the past, but a non-stick fry pan makes it easier to transfer the hot caramel to the flan mold. Plus, clean up afterward is much easier as well. Now, I always use my 10-inch GreenPan when making the caramel.
  • Flan Pan: You can make flan in just about any pan in the Instant Pot as long as it fits in the pot and is covered tightly with foil. I have used bundt pans for making flans. The only exception would be a push pan. Definitely, do not use a push pan when making flan because the flan will leak out of the pan into the Instant Pot liner.
  • Flan Mold: Flan molds are specially made for making flan in the Instant Pot. The mold below is the flan mold that I mentioned previously. It’s perfect for making flan and among everything I’ve tried, it was the best performing mold. I particularly like the fact that it has latches that keep the lid tightly secured to the mold.
a flan mold pan
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Making the Caramel

This is probably the hardest part of making flan – making the caramel. I must admit, I leave this task to my hubby Ryan since I have burnt one too many caramels on the stove! It really isn’t hard, you just can’t be distracted, and you have to focus on the caramel and the caramel ONLY.

Add the Sugar to the Pan

All you need is ½ cup of sugar. Pour the sugar into your pan on the stove and cook it on medium-high heat. You’ll want to mix it continuously while it is cooking.

adding ingredients for caramel in a pot
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The Sugar Will Begin to Clump and Then Dissolve

You will see clumps of sugar start to form. Keep mixing until all the clumps have dissolved and the sugar looks like caramel (as seen in the pictures below).

Once all the sugar has dissolved into a caramel, it will get darker and darker the longer you leave it on the burner – eventually burning. You don’t want to leave it on the heat long at this point because it will burn very quickly.

Remove the Caramel from the Heat

Once the caramel has turned a beautiful amber color, remove it from the stove immediately, so it doesn’t burn. Trust me, it happens quickly!

a pot with leche flan caramel
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Coat the Flan Pan With the Caramel

For this next step, please be very careful. The caramel is EXTREMELY HOT and can cause bad burns if it comes in contact with your skin, so don’t try to taste it by sticking your finger in it!

If you don’t believe me, ask Ryan!

Carefully pour the caramel into your flan pan.

adding caramel to flan pan
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Swirl the caramel around the pan, allowing the caramel to cover the bottom as well as the sides of the pan. Keep swirling the pan around until the caramel no longer moves, and there’s a thin layer of caramel on the bottom and sides.

The pan will get very hot, so I usually use a kitchen towel or some oven mitts when doing this step.

adding caramel flan ingredients to a flan pan
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Set the pan aside and let the caramel cool. That was the hard part! From this point on, it’s a breeze.

adding ingredients to flan pan
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Mix the Flan Ingredients in a Blender

All your ingredients will go into a blender, it couldn’t be easier than that! I usually put my ingredients into the blender in a particular order, but surely you can just throw them all in there and be OK. This is how I do it:

Add the Evaporated Milk

I add the evaporated milk first.

adding condensed milk to blender
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Add the Cream Cheese

The cubed cream cheese is next. I cube the cream cheese, so it ensures everything mixes entirely and there are no huge chunks of cream cheese left over.

sliced cream cheese flan in a bowl
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Add the Sweetened Condensed Milk

Next, I pour the sweetened condensed milk in. Since the recipe calls for half a can, I usually just estimate how much I pour in.

adding condensed milk to the blender
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Add the Eggs

Finally, I add the eggs.

leche flan ingredients in a blender
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Blend All the Ingredients

I then blend everything on high speed until all the ingredients are mixed well.

flan ingredients in a blender
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Pour the Flan Mixture Into the Flan Pan

Next, you’ll pour the flan mixture into the caramel-coated pan. You may hear cracking from the caramel as you pour, that is OK.

Cover the Flan Pan

My flan pan comes with a nifty cover. If you don’t have one, then cover your flan tightly with aluminum foil. The pan also has three latches to keep the lid tightly sealed. I can’t vouch for how long the latches will last since I’ve only had the pan for about a month. But they do look and feel sturdy. If they do break though, I don’t see why I wouldn’t be able to keep using the lid without them. Just a random thought.

I’ve had this flan pan for over a year and have made countless flans in it. I have had no issues with the latches whatsoever. They are sturdy and have held up well to all my flan making.

Place the Pan in the Instant Pot

First, pour the 3 cups of water in the Instant Pot and, using your trivet, carefully lower your flan into the pot. My new flan pan fits perfectly into my 8-quart pot. It’s a 7-inch pan.

Close the Instant Pot and Set the Cook Time

Place the lid on your pot and set it on sealing. Cook the flan on Manual High Pressure for 14 minutes. (On some models the “Manual” button is labeled “Pressure Cook”)

Once the flan has finished cooking, allow for a full Natural Pressure Release (NPR), which means you do nothing until the pin drops.

instant pot digital display reading 14 minutes high pressure
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Remove the Flan From the Instant Pot

After allowing for a full NPR and your pin has dropped, open your pot and carefully take the flan out. Allow it to cool on the counter for about 20 minutes before placing it in the refrigerator.

The flan pan will be very hot, so I usually set it on a kitchen towel or trivet to cool.

a closed flan baking pan
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Place in the Refrigerator

This step is super important and cannot be skipped. As much as you’ll want to eat the flan now, just don’t!

Once the flan pan has finished cooling on the countertop, place it in the refrigerator for 3 hours or more. My absolute best result was when I made the flan at night and refrigerated it overnight.

flan pot with lid
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Time to Open the Pan

Finally, it’s time to enjoy your flan! Uncover it and run a knife around the edge of the pan to separate it.

Unmold the Flan

Time to flip it! Placing a plate on top, quickly but carefully turn the pan over to unmold your flan.

Tada!!! Instant Pot Flan perfection!

Don't Waste Any Caramel

I try to scrape as much caramel as I can from the pan, but you should know you will always have some hard caramel left in the pan.

baked leche flan
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Cleaning the Mold

After scraping out as much caramel as possible, you will notice that there is still quite a lot of hard caramel stuck in the pan. This is normal.

The easiest way to clean the pan is to leave it soaking in water for a few hours. The hard caramel will dissolve and then wash right off.

Another good thing to keep in mind, is that the longer you leave the flan in the refrigerator, the more the caramel will liquefy and you’ll have less hard caramel left in the pan when unmolding.

freshly made flan on a large cake platter
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Smooth & Creamy Instant Pot Flan

This Instant Pot Flan is so smooth, creamy and delicious! In my opinion, it’s so much easier than making it in the oven.

side view of a whole flan on an aqua plate
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Cut & Serve

Make sure to use a good, sharp knife when cutting the flan, so your pieces come out smooth. Of course, this is if you’re serving it for guests. Or you can do like my kids and husband, and just stick a spoon right in and start eating it! Your choice!

Look at that deliciously delightful slice of flan. Yum!

I always like to scoop out some extra caramel from the bottom and top my piece with it.

flan de leche on an aqua plate
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Enjoy Your Instant Pot Flan

Enjoy this delicious Instant Pot Flan! It really is such a fantastic dessert that everyone will absolutely love.

taking a slice of caramel custard flan
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Try this wonderful Instant Pot recipe and let me know how much you love it in the comments below!! I’m looking forward to hearing from you.

Instant Pot Flan

A traditional flan made in the Instant Pot.

4.49 from 62 votes
8 slices
DifficultySuper Easy
Cooking Method(s)
  • Instant Pot,
  • Pressure Cooker
IP Pressure LevelHigh
IP ProgramManual / Pressure Cook
Prep Time
15 minutes
Cook Time
14 minutes
Pressure Release
Total Time*
1 hour
*The Total Cook Time is estimated since the time for a Full Natural Pressure Release varies depending on many variables including the food being cooked, the size of the pot, etc.
Recipe by: Valerie Cooper
This traditional flan recipe adapted for the Instant Pot is so rich, creamy and silky smooth and the caramel topping is absolutely heavenly.
Cuisine: Hispanic, Honduran
Course: Dessert
Category: Puddings & Custards
a smooth slice of leche flan on a plate
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for the Flan

for the Caramel

for the Instant Pot

  • 3 cups water


make the Caramel

  • Caramelize Sugar: Heat the sugar in a skillet over medium-high heat. Stir the sugar constantly. It will first start to clump and once it begins getting hot enough it will start to turn a golden brown and melt into a caramel. Continually stir until all the sugar has been liquefied and there are no more clumps left in the skillet. Do not leave the stove. Your caramel can go from perfect to burnt in the blink of an eye!
  • Pour Caramel into Flan Mold: Once all the clumps are gone, immediately pour the caramel into the flan pan. Leaving it on the stove any longer could cause the caramel to burn. When pouring the caramel into the flan pan, make sure that it is spread evenly across the bottom of the entire pan.
  • Coat Flan Mold: Very carefully rotate the pan so that the caramel will also cover the sides of the pan as well. The caramel is extremely hot and can cause severe burns if you get it on yourself, so make sure to always handle it very carefully. Keep rotating the caramel until it cools and hardens to the point that it no longer moves around.
  • Set Mold Aside: Set the flan pan aside and allow the caramel to cool.

prepare the Flan Mixture

  • Blend Ingredients: Add the evaporated milk, cream cheese (I cube the cream cheese), condensed milk and eggs to a blender. Blend on high speed until fully mixed.
  • Add to Flan Pan: Pour the flan mixture into the flan pan, over the caramel coating. Place and fasten the cover over the flan pan. If you don't have a covered flan pan like I do, use foil to cover your flan.

set the Cooking Time

  • 14-Minute Cook Time: Pour 3 cups of water into your Instant Pot. Use your trivet and set the covered flan pan in the Instant Pot. Cook on Manual High Pressure for 14 minutes. (The Manual button is labeled Pressure Cook on some models).
  • Full NPR: Once the 14-minute cook time has completed, allow for a full NPR (Natural Pressure Release). After the NPR is finished and the pin has dropped, open the Instant Pot and carefully remove the flan pan. Set it on the counter to cool for 10 minutes before placing in the refrigerator. Place in the refrigerator for at least 3 hours. I know it's hard to wait, but please don't skip this step. Letting the flan sit in the refrigerator overnight will give the best results.

Unmold and Serve

  • Unmold Flan: After the flan has been refrigerated for at least 3 hours (overnight is best), run a knife along the sides of the pan, separating the flan from the edges of the pan. Use a plate to carefully flip the flan over and expose the beautiful caramel covered dessert.
  • Serve and enjoy!

Nutrition Facts

While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.

Serving: 1slice | Calories: 229kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 91mg | Sodium: 128mg | Potassium: 201mg | Sugar: 28g | Vitamin A: 400IU | Vitamin C: 1.1mg | Calcium: 154mg | Iron: 0.4mg


Some things you should know about this Instant Pot Flan recipe.

A longer cool time is better. It is perfectly normal for some of the caramel to remain stuck to the bottom of the flan pan. The longer the flan is left in the refrigerator, the less caramel will be left in the pan. To clean any remaining caramel, allow the pan to soak in water until the caramel has fully dissolved.

Common Questions & Answers

Some common questions and answers about this Instant Pot Flan recipe.

How long should I leave the flan in the refrigerator? At a minimum, you should leave the flan in the refrigerator for 3 hours. However, for the very best results, I recommend that you leave it in the refrigerator for 8 hours or more. If you can leave it over night, even better. The longer you leave the flan sitting in the refrigerator, the more the hard caramel topping will dissolve into liquid.

Can I double this recipe? Of course! This recipe doubles perfectly. However, you will need to split the flan mixture between two flan pans. You can even find stackable pans that will allow you to cook both flans at the same time.

serving a slice of flan
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  • Joni Bovill says:

    Gonna try this flan today. Will definitely show results. Unrelated question…where’d you get yr teal kitchen accessories? Just did a kitchen makeover and looking for some now. Thank you!!!

    • Hi Joni! Hope the flan turned out great! I’ve gotten them in various places like Target, HomeGoods, and Amazon. I have an old post with a lot of the accessories. Some of the links may be broken since it hasn’t been updated, but you can get an idea of where to get what. Click here for post. Thanks for stopping by!

  • Paula says:

    Is the cooking time the same for doubled recipe in stacked pans?

    • Hi Paula! Theoretically, the time should be the same since each pan will cook for the same amount of time, but sometimes ‘theoretically’ isn’t 100% accurate! I have made two pans before and cooked them for the same amount of time, but with all the different pressure cookers out there, sometimes this will vary.

  • Martin says:

    Made but it was too sweet. I didn’t measure the sweetened condensed milk correctly. I tried to measure 7 fluid oz, but it is packed by weight.

  • John Carrita says:

    Can I double this recipe and bake it in the oven? If so, what temp and amount of time should I use?

  • Em says:

    Could I possibly use my springform Pan instead of a flan pan? What would be your suggestions/tips if I decide to go that route?

    • Hi Em! No, you cannot use a springform or push pan for this recipe as the caramel will leak out during cooking. It has to be a completely sealed bottom pan. Thanks for stopping by!

  • Sherine says:

    Hey Valerie,
    Thank you so much for sharing this wonderful recipe. Flan came out perfect and it was luscious. I used mascarpone cheese in place of cream cheese. Thanks 😊

  • KT says:

    Just made this today and it came out great! I used a 7 inch “fat daddio” cake pan in a 6 qt. instant pot. I didn’t have evaporated milk, so I subbed 6 oz. water with 8 Tbsp. milk powder. Thanks for the great recipe–I’ll definitely make it again!

  • Tim says:

    Hi so the same pan you linked to would also work in the 6 quart? Thanks!

  • Elsie says:

    Just bought an instant pot but haven’t used yet. Looking forward to ur recipes n the flan recipe. I usually make flan in the oven but looking to make in the instant pot… Thank u… Merry Christmas

  • Daniel says:

    VALERIE, I love your recipe! I have a 3 quart Instant Pot with a 5 inch flan mold so I had to modify the cooking time to 13 minutes; and most importantly, I had to CANCEL the Keep Warm function during NPR. This function ruined the first batch. By the third batch, I was adding vanilla to the mixer which is delicious. On the fourth batch, I left the mixer alone but modified the caramel by adding 1/4 cup bourbon to the medium sauce pan; then I burned off the alcohol and added the sugar per your recipe. Needless to say, I love you magnificent recipe, thank you for sharing!

    • Hi Daniel! I’m so glad you love the flan and you’ve gotten to play around with the recipe. The bourbon addition sounds delicious! Thanks for stopping by and commenting with your results!

  • Macey says:

    Do you have to add cream cheese ? Can you just substitute it with the rest of the condensed milk ?

    • Hi Macey! I haven’t tried this particular recipe without the cream cheese. My only concern would be that the flan would not harden enough but it may work fine. I would not add more condensed milk as it may end up too sweet. Let me know if you try it without the cream cheese! Thanks for stopping by.

  • Stacy says:

    Hi! I have a suggestion for the caramel that I just tried. Instead of med-high heat and stirring I tried a med-low to low heat and no stirring. It worked wonderfully! I only started stirring once I could see the amber colored caramel showing around the edges and had almost melted all the sugar. I stirred long enough to dissolve the rest of the sugar. I also only poured the caramel around the bottom of the pan, not up the sides. I have the flan cooling in the fridge now so fingers crossed it turns out.

  • Nancy says:

    I would like to make this recipe in my Instant Pot Mini. I have a rounded pan that is just under 6.5” x 3.25”. Do you think this pan would hold the recipe without modification? If not, how would you modify? Also, do you know what temperature the flan should reach (by inserting thermometer) to assure it is done?

    • Hi Nancy! If it fits in that pan, my concern would be that it would be a taller flan and it would take much longer to cook. I couldn’t tell you how much longer. You could try making two flans in that pan, or cook it for a longer amount of time. I do not know the temperature to know if the flan is fully cooked. That’s the problem with flan, you have to let it rest in the fridge to allow it to set before cutting into it. Please let me know what you decide to do!

  • Amed says:

    Hmmm how come half of my flan ended up in the water? 😭. Is it my mold maybe?

    • Hi Amed! I’m guessing you used a push pan or a springform pan. You cannot use these, you have to use a pan with a solid bottom. The caramel turns to liquid when it’s in the heat so if you use a pan with an opening, everything will leak out. I have a flan pan (flanera) linked in the post. It’s wonderful for making flan.

  • Paul says:

    I have a question about the amount of evaporated milk you use. I know there are many recipe variations of flan on the internet. I was wondering why you decided on a half of a can of evaporated milk rather than the full can. Was there a difference in creaminess or texture to the finished product ?

    • Hi Paul! My original recipe, which is made in a larger pan and in the oven, calls for 1 whole can of evaporated milk. I had to cut the recipe in half for the Instant Pot so it would properly fit in the flan pan that fits in the pot. Hope this helps!

  • Elizabeth says:

    Hey there! How long did you let in NPR? Mine is going on 26 min…. TIA

    • Hi Elizabeth! It’s probably done. You can release the rest of the pressure manually if there’s any left. Enjoy!

    • Yolis says:

      I placed in the instapot for 15 as you said and it was not done!!! I’m placing again for another 15 minutes do now it’s gonna be less time in the fridge.

      • Hi Yolis. This recipe has been made by thousands without a problem. Can I ask what model IP you have? Some newer models are requiring more time when cooking pot in pot.

  • Paul Laderta says:

    Just made this this morning and served it at dinner for dessert. It was perfect! Awesome instant pot recipe! Thank you

  • Michael Dennehy says:

    Hi Valerie. I made a Keto Version inspired by your recipe. I made the Carmel with Brown Sugar Swerve Sugar Substitute… water…butter. The Flan is 13 Oz combination of a heavy cream and Half and Half…Cream Cheese…additional Sugar Substitute…Vanilla Extract and the Eggs. It’s just getting ready to go into the refrigerator so I’ll let you know how it turns out. I love my new Flan Pan

  • Sarah M says:

    Wondering if you can make individual flans in ramekins perhaps?

    • Hi Sarah! Yes, you can make individual ramekins but the cooking time will be less. I couldn’t give you an exact number though because I haven’t tried. I’ll try it one of these days! Let me know if you decide to try it out! Thanks for stopping by!

  • Peter says:

    I doubled the recipe and it made a LOT. We’ll be giving some to the neighbors.

    I used a silicone mold “giant cupcake” base which made for a deeper flan and seemed to work well. I did cook it for a little longer than 14 minutes but it set. If you use a silicone mold, you have to make sure that you can lift it out using the trivet.

  • Mike says:

    Hi Valerie. I made this the other day and everything seemed great until I went to cut the flan and found the middle hadn’t set all the way. The outer parts were fine and solid, just not so much in the middle. I did follow the 14 min cook time but turned off the keep warm while it did the NPR. Should I have left the Keep Warm on to help it set more? Or should I try adding a few more minutes to the 14 min cook time? Other than that it tasted amazing!

    • Hi Mike! I’m glad it was amazing! Turning off the keep warm could have possibly had something to do with it. Did you leave it in the fridge for the time I suggested? As a last resort, you can definitely cook it for an extra couple of minutes. I have also heard from other bloggers that one of the newer pots requires more time when cooking pot in pot, which is the case with this flan. I can’t recall which pot it is though. Well, I hope all this helps and you give it another shot! Thanks for stopping by!

      • Mike says:

        I left it over night! I’m gonna try again and leave the keep warm on this time to see if it helps. Fingers crossed! Thanks for the great recipe!!

  • Bridget says:

    Hi Valerie. I have made this recipe twice and love it because it is not jiggly at all. I make it in a flan pan and cover it with aluminum foil. When I flip and uncover the next day it seems like it’s not very thick/tall. It’s just a little under one-inch. Is that normal? Thanks for this recipe!!!!

    • Hi Bridget! I’m glad you enjoy the flan. It is probably around 1 inch tall, maybe a bit taller. Of course, that depends on the size pan you are using. If your pan is a little bigger, the flan would be shorter. Hope this helps. Thanks for stopping by!

  • Branna says:

    I have an IP 6qt duo plus, and I bought the flan pan you have. I put 3 cups water in the bottom of my pot and I could hear it bubbling when it was coming to pressure. Should I have used less water since i used a 6qt? You didn’t address that in your recipe.

    • Hi Branna! I hear water bubbling sometimes when I’m cooking as well. The water kind of goes everywhere, since it boils up and causes steam. That shouldn’t be a problem. The flan is covered so it wouldn’t affect it. That being said, I’ve never made it in a 6qt so it may be OK with less water. How did it turn out?

  • Suzanne says:

    I love this flan recipe! Thank you if you double it with two pans what would be the cook time in the instant pot?

  • Melinda says:

    When I have used the pans you have Listed in my insta pot for cooking vegetables, I could not get the lid off. The pressure sealed it tight? Had to throw pan away. I’m afraid to use them for flan. Any idea or suggestions?

    • Hi Melinda! I have the flan pan linked in this post. It’s a really great pan and it works perfectly for making the flan in the Instant Pot. Let me know if you can’t find the link above in the kitchen prep tools section. Thanks for stopping by!

    • E says:

      Try cooling the pan by putting it in the refrigerator or setting it on top of a wet towel. That should decrease the pressure inside and allow you to open the lid.

      • Bev says:

        NO cooling will only make it stick tighter. You need to heat it to INCREASE the pressure inside so that the lid can loosen. I little ice on the lid will shrink it a a little and help to loosen it.

  • Arminda says:

    Thank you for share this, I love the way you explain, describes and the pictures. Today I will do it.

  • Sharon says:

    Love this recipe, it’s so good & comes out perfect. Really easy to do!

  • Stephanie says:

    My son made this for his school holiday project. He loved it! Very easy recipe. I used my spring form pan and had no big issues with leaking, the mix is very runny and it did leak a few dropping, but nothing major.

  • Bonnie Garcia says:

    Hi, the recipe sounds great! I’m playing around with the idea of making a flan filled tamale, possibly using my coconut masa. How do you think your recipe would work if it was steamed inside the tamal dough? I’m not keen on inserting slabs of cooked flan into a cooked tamal so any advice would be appreciated. I’ve had good success with my pecan caramel tamales so I’m only concerned with the flan, thank you. I’ll be trying out your recipe within the next few days!

    • Hi Bonnie! I have never tried the kind of tamal you are talking about. It sounds interesting. Pecan Caramel tamales sound good, what’s the outside made of? I honestly have no idea if it would work or not to put the flan mixture inside. The mixture is very liquidy, so I don’t see how it would stay in place. Let me know if you try it! Thanks for stopping by the blog, I appreciate it.

  • Ruth Collins says:

    I found a flan pan similar to the one in the recipe at a local kitchen/restaurant store . The salesperson said it was a pudding mould. It is 7inches in diameter and it fits perfectly in my 6qt. Instant pot duo. I cannot wait to try this recipe! It looks so delicious!

  • VVZ says:

    This was delicious and the steps were clear and easy to follow! Success on first try! Curious to know what would happen if I omit the cream cheese? Would it become a lighter/less dense version?

    • Hi there! I’m so glad you enjoyed the flan. I am actually currently working on a recipe for the flan without the cream cheese. It would definitely be lighter and less dense, more of a traditional jiggly flan. I still haven’t done my testing so I’m not sure if the timing would change. Let me know if you try it! Thanks for stopping by the blog!

  • Barbara Richards says:

    Hi Valerie, I don’t have an instant pot (I’m not sure what one is, but I am in New Zealand, so it may be called something else!). The recipe sounds gorgeous, so just wondered if there was a recipe not using the instant pot? Or could you tell me what it might be called so I can google a recipe? Many thanks, Barb

    • Hi Barbara! An Instant Pot is an electric pressure cooker, it’s fabulous! As for the flan, to make it in the oven, you can double this recipe exactly and put it in a pyrex dish. You’ll follow all the same steps. When you put it in the oven, you have to cook it in a water bath, with a larger pan with water underneath. In my oven, it usually takes about an hour at 350 degrees. You’ll want to let it sit in the fridge overnight. Let me know if you try it! Thanks for stopping by the blog!

      • Barbara Richards says:

        Thanks so much Valerie! I will definitely try it in the oven and let you know. I will look into purchasing the electric pressure cooker too 🙂

  • Razalyn says:

    Thank you for the recipe! I’m going to bring this to Thanksgiving – do you recommend I transport it in the sealed pan Or remove it for the 45 min car ride?

    • Hi Razalyn! I would definitely transport it in the sealed pan and unmold and flip it at your destination. Make sure to make it with enough time for it to sit in the refrigerator for the required amount of time. Enjoy!

  • Ryan says:

    This recipe is my favorite. It even won a dessert contest. I use coconut sugar with a little bit of water to make the caramel. It’s quicker and less chance of burning.

  • Tracey says:

    The first time I used your recipe, it came out perfect. I made it again a couple days ago, and it turned out clumpy. What did I do wrong? Everything was the same, pan size, timing, etc. Thank you!

  • Becky says:

    I doubled the recipe. Froze the unused half and pulled it out at another time to make a quick easy treat. Second flan as good as the first and I didn’t waste any ingredients. I did wait to make the caramel right before cooking (did not freeze that portion). Yum. Making again today.

  • Vanillasage says:

    Easy directions. I made it in a cake pan covered with foil. Turned out as described, denser that a traditional flan. A bit more like cheesecake. Tasted good and the caramel was easy to make. I prefer a silkier texture for flan. Thanks for the recipe.

    • Hi there! Thanks for your comment. Yes, this is a denser flan, since it’s made with cream cheese. I appreciate you commenting with your results. Thanks for stopping by the blog!

  • Therese says:

    If I use a large ramekin to make this flan, do I need to cover it? what do I use to cover?? Does it need to be air tight? How do I adjust the time if the ramekin is only 5 in. around?? Can plastic be used in an instant pot? Sorry…I am sooooooooo new at this Instant pot thing!!

    • Hi Therese! You can cover anything you use with foil. It doesn’t have to be airtight. If the ramekin is only 5 in around, I’m afraid it may be too small for the mixture. You could make two instead I guess. As for the time, if it’s not in the same size pan I use (or approximately the same) the time will need to be adjusted, but I couldn’t give you an exact number. Maybe take a few minutes off my original time. Plastic cannot be used in the Instant Pot. Hope this helps! Thanks for stopping by!

  • Kelli says:

    About How long does it take to cool the caramel once it is in the pan on bottom and sides?

    • Hi Kelli! It only takes a few minutes before the caramel starts to harden. You can make the caramel first and then when you’re making the flan mixture it’ll be ready for you to pour in. It gets hard really quickly, maybe 5-6 mins. Hope this helps! Enjoy!

  • Ron B says:

    Made the Flan last night. I have a 6 qt Duo and used a 7″ pan (not Flan pan). The Flan came out great according to my wife but I expected it to be a little higher. It was only about 1″ high. Will be making this again. Great receipe and easy!!!

    • Hi Ron! I’m so happy you guys enjoyed the flan! It definitely isn’t as tall, since the pan is small in order to fit in the Instant Pot. I believe in my flan pan it comes out to about an inch as well. Thanks for stopping by!!

  • Ken White says:

    Hi. I’m making the flan as I write this… Question. When and where do I add the 1/2 cup of sugar that’s listed in the flan ingredients?

  • Jill Subirats says:

    I’m so happy to see a flan recipe with just sugar for the caramel sauce. When I made my first flan the recipe called for sugar and water. I don’t know what I did wrong but the sugar and water ended up crystallizing and it was just a mess to clean up. I ended up putting the sugar in the pan without water and voila! Caramel sauce success!! I look forward to using your recipe to make IP flan. I’ve never made one with cream cheese.

    • Hi Jill! I have seen recipes that call for water and I don’t know what the reasoning is. I’ve always made it with just sugar and so did my mom. You will love this flan! It’s rich and creamy! Let me know when you make it! I also have a new chocoflan recipe! It’s amazing!

      • Therese says:

        I made this also! I followed the directions exactly and when I made the carmel and poured it into the pan it turned hard as glass. But I continued and finished making it, hoping that the carmel would soften, it didn’t. When I turned it out onto a plate what I ended up w/ is a very good tasting flan w/ carmel as hard as glass. We eventually had to pick off the carmel so we could it the flan!! 🙁 should I have added water to the sugar????? Or milk?

        • Hi Therese! It is normal for the caramel to harden entirely when poured into the pan. I talk about that in the post and in the step by step. I also mention that the longer you leave it in the fridge, the more the caramel will turn to liquid. It’s also normal for some caramel to remain in the pan when you turn it over. There’s no need to add water to the sugar when making the caramel. How long did you let it sit in the fridge?

  • Alexis says:

    OMG Perfection!!! I am so glad I found this recipe. Your directions were so easy to follow and the end result was exactly what I hoped for. We put in freezer for an hour because we couldn’t wait. I wish I could attach a pic to show how beautiful it looks. Very happy I tried this recipe.

    • Hi Alexis! I’m so thrilled you loved the flan and my instructions were helpful! I’d love to see a picture on Facebook if you’re a part of the group! I just created two new flans yesterday! I’m super excited about them and hope to have them published both by next week! Stay tuned. Thanks for stopping by and commenting.

  • Helen says:

    Made this 2 nights ago. Used my 8qt pot and 7.5 inch stack pans. Followed recipe exactly. My flan came out maybe 1″ tall. It was not silky not creamy. Tasted good though. Did I do something wrong?? Would have like it to be higher and smoother

    • Hi Helen! You may have used a larger pan than I do. I believe all of my pans are 7”. This would account for the shorter flan. As far as the creaminess, did you blend it enough in the blender? Those are my initial thoughts for what could’ve gone wrong.

  • Dirk Bass says:

    Can you use ramekins or Pyrex bowls for this recipe?

    • Hi Dirk! You can use ramekins but the cook time may have to be adjusted since the time is based on one larger flan. If you have a round solid bottom pan you can use that as well and cover with foil. Thanks for stopping by!

  • Erica says:

    Hi Valerie! I just made this. I’m concerned because the caramel leaked into my instant pot. I made sure the seal was tight on my spring form and tightly sealed the tin foil. Any tips?

    • Hi Erica! You cannot use a springfrom to make flan. The caramel turns into complete liquid when heated back up and therefore will leak out no matter how tight your seal was. You have to use a closed bottom pan like the one I show in the post.

  • Kiki says:

    Will it be too sweet if i omit the evaporated milk and just use full can of condensed milk? Thank you

  • Kathy Harris says:

    I ordered the springform pan you recommended and made the recipe as written. It filled the pan. Is this ok? It’s on the instant pot now. Just noticed the picture looks like it is filled about half way up.😳

    • Hi Kathy! I actually recommend a flan pan on this post, not a springform since the liquid would come out of the bottom on a springform. That being said, my pan was actually filled up about 3/4 of the way before cooking. Once cooked, the flan shrinks a bit so that’s why it looks like half in the finished picture. I hope this helps! Let me know how it turns out!

      • Denise says:

        I wish I had read the comments earlier!! I just tried using my springform pan 😥
        Would a bundt pan work? I always think it looks so fancy!!

        • Ah yes, the caramel will leak out! A completely sealed type of bundt pan could work, but the cook time may be affected, I can’t be 100% sure unless I try it. My first thought is that it would work fine. Let me know if you try it!

  • Monique says:

    Can I make the caramel in the instant pot?

    • Hi Monique! I wouldn’t do it in the Instant Pot. You can’t control the temperature of the saute mode as well as you can on the stove. You would also have to clean the pot after making the caramel and usually it requires to soak the pan for a while. That being said you can certainly try it. Let me know if you do! Thanks for visiting the blog!

  • Grisell says:

    Hello i made my flan using the flan pan recommended here , it came perfect but i like my flan taller so if i add more mixture to the flan do i have to increase the cooking time ?

    • Hi Grisell! I’m glad the flan came out perfect. If you make more and make it in a larger pan, you’ll definitely need to add more time. You will have to play around with the time since it will depend on how much more flan you make and how tall your pan is. Thanks for stopping by!!

  • Lizzy says:

    I have a greedy question. Can you stack two of these flaneras in the IP??

    • Haha!! I love it, a greedy question! I really believe you can!! I had a girl on a FB post say she did it with the stackable pans. I only have one pan but I may need to invest in a second one soon to try it. The recipes does double perfectly to make 2. Please let me know if you do it! Thanks for stopping by!

  • Paul says:

    Will the flan pot fit in a 6 qt. instant pot?

  • Wayne Anstey says:

    What is the overall diameter of the flan pan including the clips? I have a 6 qt IP and I am wondering whether it will fit. A 7 inch springform does.

    • Hi Wayne! I tried my best to get an accurate measurement, and it seems at it’s largest it’s almost 7.5″. I placed it on top of my 7″ springform and they seem almost exactly the same size. It’s a fantastic pan for flan, so I’d say it’s worth a try and you can always return it since it’s easy on Amazon! Hope this helps!

  • LinLinny says:

    Thank you so much for the recipe,especially all your hard work testing for the flan. It is a very favorite of mine and I will soon be trying out your recipe! I have a 6qt Duo and when I made my cheesecakes (they came out perfect, 1st try!) for New Year’s Eve, I was able to adjust recipes and fit an 8” springform pan into my 6qt IP! They were nice and high, I wonder if I could make it work for the flan…hmmmm.

    • Hi! Well, let me tell you, out of desperation one day, because the other pans I was testing were dirty, I tried using my springform pan. It was a disaster! The flan mixture leaked a bit as I was pouring it in, but then while cooking, the caramel AND the flan leaked everywhere. So I would definitely not recommend using it for the flan. I hope you try making it and let me know how it turns out! Have a great night!

  • W W Kestenbaum says:

    Hi VK, loved this post! The best as usual, congrats!

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