Instructions

Put sugar along with 2 tablespoons of warm water in a sauce pan over medium high heat, stirring frequently.

Continue to stir until the sugar melts and reaches a rich brown color. Once a very slightly bitter smell emits from the caramel, remove it from heat.

Using oven mitts or something to protect your hands, carefully pour the caramel into an 18cm (7 inch) cake pan, coating all sides. Continue to rotate the pan, coating all surfaces, then set aside.

Crack eggs into a small bowl to make sure no shell gets into the batter.

Combine the eggs and all other ingredients in a blender or food processor.

Blend until smooth. Using a spoon, remove any foam from the top of the blender (which will result in fewer bubbles in the flan).

Add 2 cups of water to the bottom of the Instant Pot.

If you don't own a trivet with handles, form a "sling" by folding over a 15 inch (38 cm) long piece of tin foil twice to form a sling. Slip it under the trivet to use as a handle to remove the flan.

Pour the batter into the cake pan, leaving about an inch (2.5 cm) at the top of the pan.

Cover with tin foil and crimp along the lip of the cake pan so that no steam will enter the pan during cooking.

Place the pan in the Instant Pot, and set the pot to "Manual" or "High" for 15 minutes. Make sure the valve is set to "Sealing."

When the cooking time is done, turn off the pot and allow the steam to release naturally for 10 minutes.

Remove from the flan and allow it to cool to room temperature.

Place in the refrigerator for a minimum of 3 hours, or preferably overnight.

When ready to serve, remove the foil and run a knife around the edge of the cake to make sure it will not stick.

Place a plate over the top of the flan. Make sure that the plate has a lip so that none of the caramel sauce oozes over the sides. Upend the cake pan into the plate. If you don't hear the flan release into the plate, give it a little shake.

Remove the pan. Serve in slices drizzled with the caramel sauce.

Baking Instructions

Preheat the oven to 350 degrees Fahrenheit or 177 Celsius and make sure that an oven rack is placed in the middle.

Follow instructions above up to (and including) covering the pan with foil.

Select a larger pan that the flan will rest inside, and create a water bath by pour boiling water up to about half way up the side of the pan containing the flan.

Cook for 45- 60 minutes. The flan should jiggle slightly in the middle when done.

Remove from the oven and place the flan on a cooling rack.

Allow the flan to reach room temperature. Place in the refrigerator and allow to cool a minimum of 3 hours, but preferably overnight.

When ready to serve, remove the foil and run a knife around the edge of the cake to make sure it will not stick.

Place a plate over the top of the flan. Make sure that the plate has a lip so that none of the caramel sauce oozes over the sides. Invert the cake pan into the plate. If you don't hear the flan release into the plate, give it a little shake.

Remove the pan. Serve in slices drizzled with the caramel sauce.