Crème Caramel

A crème caramel or flan is a smooth, creamy dessert from South America. It’s perfect for a hot South African summer as you can prepare in advance and then refrigerate.   
 
This recipe is adapted from Amy & Jacky who say you’ll “fall in love with the divine creamy egg and sweet caramel flavors that delicately melt in your mouth.” 
 
  

Caramel:

• ¾ cup (150g) white sugar
• 80ml water 

 
Flan:

•  1 cup (250ml) full cream milk 
  
• 1 cup (250ml)  cream 
  
• ¼ cup (50g) sugar 
  
• 2 teaspoons (10ml) vanilla extract 
  
• 2 rooibos tea bags 
  
• 1 pinch sea salt
• 3 extra large eggs, lightly beaten 

 
Set to Sauté mode and wait until it says “hot”.  Add the sugar and water and stir once to combine. Allow the sugar to caramelize and then gently swirl until everything is an even dark golden brown.  Push Cancel and remove the inner pot. Quickly pour the caramel equally across six 177 ml ramekins. Then, allow the caramel syrup to cool. 
 
Either wipe down the inner pot or replace with a second inner pot.  Set to Sauté and heat up 1 cup (250ml) full cream milk and 1 cup (250ml) cream. Add ¼ cup (50g) sugar, 2 tsp (10ml) vanilla extract, the rooibos tea bags and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves. Remove from the heat and strain the tea bags after 5 minutes.  
 
Beat 3 extra large eggs lightly in a medium bowl. Slowly bring the eggs' temperature up by pouring the warm milk mixture into the eggs little by little. Continue to whisk and pour the remaining milk mixture into the eggs.  Pour the mixture in the caramel-filled ramekins through a strainer. Then, remove all the bubbles on the surface using a spoon or a blowtorch. Cover each ramekin tightly with aluminum foil. 
 
Add 1 cup cold water in inner pot. Insert the steamer rack and put the covered ramekins on the rack. Secure the lid and move the vent to Sealing Position. Set to Pressure Cook on High for 9 minutes then allow a Natural Release.  
 
Once the valve drops, open lid carefully to ensure the moisture doesn’t land on the ramekins.  Remove ramekins from Instant Pot and aside to cool, then refrigerate overnight.  When ready to serve, run a knife around the ramekins and invert onto a plate. Serve with a sprig of mint and summer berries!