Instant Pot Maple Flan with Caramelized Maple Syrup
Rich custard flan infused with pure maple syrup and topped with caramelized maple coating. This silky dessert combines the convenience of pressure cooker steaming with traditional French technique for a foolproof result. The maple syrup creates both the custard base and golden caramel top, delivering deep maple flavor throughout. Perfect for dinner parties or special occasions when you want an elegant make-ahead dessert. The gentle steam cooking prevents curdling and ensures perfectly smooth texture every time.
Ingredients
- ¾ cup maple syrup, divided
- 3 large eggs, organic or pastured(optional)
- 4 large egg yolks, organic or pastured(optional)
- 1 ½ cup milk, raw and/or whole(optional)
- 1 ½ cup heavy cream, not ultra-pasteurized
- ½ teaspoon sea salt
- 1 tablespoon vanilla extract
Instructions
- 1
Place trivet in pressure cooker and add 3 1/2 cups water
- 2
Set electric cooker to saute function or heat stovetop cooker over medium heat
- 3
Place 7.25-inch souffle dish on trivet and cover with lid
- 4
Bring 1/2 cup maple syrup to simmer in small saucepan
- 5
Cook over medium heat until syrup smells slightly burnt
- 6
Pour caramelized syrup into souffle dish to cover bottom
- 7
Whisk eggs and egg yolks with remaining 1/4 cup maple syrup
- 8
Heat milk, cream, salt, and vanilla in medium saucepan until steaming
- 9
Slowly pour warm milk mixture into eggs while whisking constantly
- 10
Strain mixture through fine mesh strainer into souffle dish
- 11
Cover cooker with lid, leaving valve open for venting
- 12
Set electric cooker to slow cook high or adjust stovetop to medium-low
- 13
Steam for 1 hour 15 minutes until center jiggles slightly and reaches 180 degrees Fahrenheit
- 14
Turn off heat and remove lid
- 15
Transfer inner pot to wire rack and cool for 1 hour
- 16
Remove souffle dish, cover and refrigerate until completely cold
- 17
Run knife around edges to unmold
- 18
Invert serving platter over dish and flip both together
Tips
Watch the caramelizing maple syrup carefully - it can go from perfect to burnt quickly once it starts darkening.
Pour the hot milk mixture very slowly into eggs while whisking to prevent scrambling the custard.
Test doneness by gently shaking the dish - the center should jiggle slightly but not be liquid.
Good to Know
refrigerate covered up to 3 days
make 1-2 days ahead for best texture and flavor
chilled, unmolded onto serving platter
Common Mistakes
pour milk mixture slowly to avoid scrambling eggs
do not overcook or custard will curdle
leave valve open when steaming to prevent pressure buildup
Substitutions
FAQ
Can I make this without a pressure cooker?
Yes, use a crockpot on low setting or steam in a regular pot with tight-fitting lid. Cooking time may vary slightly but watch for the same doneness cues.
What if my caramel gets too dark?
Start over with fresh syrup. Burnt caramel will taste bitter and cannot be salvaged. Watch carefully once it starts to darken.
How long will this keep in the refrigerator?
Properly stored and covered, maple flan will keep for up to 3 days. The texture actually improves after the first day as flavors meld.