Instant Pot Lemon Cake Flan


Instant Pot Lemon Cake FlanInstant Pot Lemon Cake FlanInstant Pot Lemon Cake FlanInstant Pot Lemon Cake Flan
My family love this cake flan. Fast and easy to make using the premix cake mix.

Instant Pot Lemon Cake Flan
Author: Neliza Ly

Equipment:
Instant Pot
Bundt Pan
Blender

Ingredients
Flan:
  • 1 Can Condensed Milk, 14 oz.
  • ½ Cup 2% milk or whole milk
  • 2 tbsp. Cream Cheese
  • 2 XL eggs
  • 2 limes - extracted juice 
  • 1 tbsp. unsalted Butter to coat the bundt pan
Caramel:
  • ¾ cup sugar
  • 3 tbsp. water
  • 1 tbsp. water
Cake:
  • 136 grams Duncan Hines Lemon supreme cake mix
  • 2 oz. water
  • 2 tbsp. vegetable oil
  • 1 XL egg
Instructions:
  • Coat the entire interior of the 7” bundt pan very well with butter. Discard the remaining butter.
  • Place ¾ cup of sugar and 3 tbsp. water into a pot. Cook on medium to high heat until golden brown (It took me 10 minutes to achieve the color I like). Once it is golden brown, remove the pot from heat. Add 1 tbsp of water and stir the pot until the bubbling stop.
  • Pour Caramelized Sugar into the bundt pan.
  • Prepare the flan mixture using a blender: blend 2% milk or whole milk, condensed milk, lime juice and cream cheese until there are no more cream cheese pieces floating. Add eggs and blend until the mixture looks smooth. Set it aside.
  • In a bowl, combine cake mix, water, vegetable oil and egg. Mix well until well combined.
  • Pour the cake batter into the bundt pan.
  • Slowly pour the flan mixture on top of the cake batter through a strainer. (I cover the hole with foil to prevent spillage). Cover the bundt pan with foil.
  • Place 1 Cup of water into the Instant Pot and place the trivet. Place the bundt pan and close the lid. Set the Instant Pot on Manual mode, High Pressure for 22 minutes, 15 mins NPR.
  • Carefully remove the bundt pan from the Instant Pot (I use folded foil). Remove the foil. Let it cool on the counter for at least 30 minutes and place in the fridge for at least 2 to 4 hours.
  • Place a plate on top of the pan and flip it over and the flan cake should slide out easily onto the plate. If you are having difficulty, soak the pan in hot water for 10 minutes to loosen the caramelized sugar.
  • Cut the flan and Enjoy.
Notes:
  • If you want a creamy flan, use coconut milk instead of regular milk. I made the flan using  coconut milk and I love it. I'll post some pictures next time.
  • Don't stir the caramelized sugar with spoon to prevent crystallization.
  • Some of the caramelized sugar stay on the pan. I like to make flan using at least 3/4 cup to 1 cup sugar so that I have more syrup. 
  • Once you pour the flan, It is normal to see the cake batter goes up. The flan mixture will sink and separate from the cake batter. 
  • If you don't want a very sweet flan, reduce the condensed milk to 10 oz and substitute 4 oz. with either 2% or whole milk.

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