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Why I love Cooking Under Pressure with That Pot! A Delectable Coconut Flan


I’ve not spent enough time talking about pressure cooking and why it’s so vital in my kitchen.

Getting caught up in producing commercials, traveling, hosting culinary benefits for Haiti and just wanting to cover other foods, easily drifted me away from what I do most and what I’d love to teach you to use.

For those same reasons I just mentioned, pressure cookers save me A LOT of time and allow me to still enjoy good, healthy food in a whip! I’m definitely not in the game of sacrificing my hustle because I have to slave in the kitchen. I guarantee that if you try it once, you’ll come back to it time and time again and really rely on the old school cooking pot to make a lot of your most time-consuming dishes.

I have a penchant for flan. All kinds of flan. I’m always coming up with new flavors, inspired by desserts I eat out or ingredients I think will work in the egg and milk based custard. I get flan is not for everyone. One, because of its consistency; and 2, because of how long it “traditionally” takes to make. Not an easy feat. Especially for those short on time and patience, both of which I’m definitely lacking.

In this post, I talked about the basics of pressure cooking and in this post I gave a really good Carne Con Papa recipe along with vintage recipes from a 1970’s MiroMattic pressure cooker I snatched at an Estate sale (great place to grab them, by the way). But that’s another story.

Those introductions bring me to the making of many flans. “Traditionally,” flan is made in a bain marie, as the French call it, or baño Maria, as we say in Spanish. Same thing: A water bath to slow cook foods.

Growing up, mami made flan once every 6 or so weeks, leaving us fighting for it when ever she took the time to actually indulge us. Thus, the name of this blog! Ha.

60-90 minutes, in a really old pan, with black gook on it (from burnt sugar), covering the custard with foil and constantly refilling the main pot with water, was just not my idea of sexy cooking or time efficiency.

So the story goes that my cousin and I were playing around in the kitchen one day and discovered that we could pressure cook our beloved dessert. Oh, it was ON!! What? No more killing time around the house doing things you loathed, while making frequents pitstops in the kitchen to “darle on ojo al flan.” No pun intended, but the first time we made a flan in the pressure cooker, we were done in a jiffy!


Do the math.

Some purists will argue that it’s cheating and that pressure cooking a custard alters the consistency of the dessert. Not so. I’ve done them over and over and over again, enough, to have compared the two methods, and I stick by it being just as pure as pure can be.

In this socio-economic culture of living in a New York minute and not having time to spend on making intricate and tedious foods, pressure cookers make nothing but perfect sense! If you’re like me and constantly on the go with various projects, including cooking for clients, surely you’ll understand that we don’t have time to sit and twiddle fingers!

THIS coconut flan is a perfect example. A Facebook friend messaged me on random morning and wanted a flan for that day! Not only to pick up, but to eat that same evening! Talk about pressure. I had to stop whatever I was doing and get to it. Had I deferred to the “traditional” method, poor friend would have had to wait until the next day to enjoy it. No matter how you make it, flan takes a good 7-9 hours to chill to a perfect temperature, resulting in a smooth texture. Making it in the pressure cooker, allowed me to done in 15 minutes from start to finish (cooking time) and allowed it to chill 4 hours before she picked up. By the time she had dinner, it had chilled enough and the family was good to go.


I made my $40, saved gas energy since my stove was only on for that short period of time and served her an incredible flan, earning her brownie points with her hubby. I think he took her shoe shopping, or something like that.

Here’s to using the pressure cooker for making flan! Even Joël Robuchon loves my flan. And yes, that one was made in a pressure cooker! So pretty I even framed it and it’s now hanging in my kitchen!


There are two ways of making this coconut flan, but for purposes of simplifying it for you, I’m providing the recipe for the easier one, based on availability of ingredients. All is noted below!


Now I need to make it for a man that will reciprocate with the shoes of my superior liking!



I had launched “Pressure Cooking Thursdays,” to little interest, so after thinking about it, I decided to revamp the monthly event. Stay tuned for that on March 18th, where I re-introduce the event and hope you’ll join in! Instead of giving you an ingredient to play with the pressure cooker, I’ll pick an ingredient, one that I’ve not worked with before and introduce a new Pressure Cooker recipe. Fun part will be that I’ll challenge myself to making foods and dishes I’m not akin to or extremely familiar with!

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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Don't forget to check out my debut cookbook!



  • 6 tsbp. sugar
  • 1 cup fresh coconut shavings (sweetened), divided
  • 4 eggs, whisked
  • 14 oz.  sweetened condensed milk
  • 14 oz. cup 2% milk
  • 1 tsp. vanilla extract
  • 1 tsp. coconut extract (optional)

For custard:

In a bowl, combine eggs, sweetened condensed & milk & extract(s) and whisk for about 2 minutes. Add 1/ cup of shaved coconut and mix. Set aside.

For caramel:

Add sugar to the flan mold and bring to medium-high heat. Allow all of sugar to melt down until golden caramel, stirring constantly. Do not allow the color of the sugar to become too dark or burn. When sugar is fully liquified, carefully coat the bottom and entire sides of the flan mold using hand towels to hold the pan (I suggest using a brush if you are not experienced in handling extremely hot caramel). Let sit for 2 minutes until sugar sets. Pour mixture into pan using using a medium mesh hand strainer. Close pan tightly.

Pressure cooking the flan:

Fill your 6 qt. pressure cooker with 3 cups of water or up to 2″ from the bottom. If using a 10 qt. pressure cooker, add an additional cup of water. Carefully place the flan mold in the center. Close the lid to your pressure cooker. If using a vintage model, place the jiggler on top. If your vintage model has a jiggler with 3 PSI settings, set it to 15. If using a new model that that does not have a jiggler (which I would recommend), lock it and turn your heat on to high. At exactly 5 minutes you will hear the pressure cooker start to hiss. This means it has reached its pressure point. Let cook on that setting and on high for another 5 minutes. Turn off heat and allow the flan to finish cooking with the remaining pressure inside the cooker. Do not cook for more than an additional 5 minutes, even with heat turned off. Your new model will allow you open the lid once all of the pressure is released. If you’re using an older model, remove pressure cooker from stove and place under cold running water until all pressure has been released. Open carefully and remove your flan pan using dish towels or thick oven gloves. Be extremely careful, as the cooker is really hot.

Do not remove flan from pan. Refrigerate for 7-9 hours or overnight. To serve, use a butter knife to loosen the sides of the flan all the way around. Take a large plate, place upside down on top of flan and flip! Sprinkle reserve coconut shavings on whole flan. Be careful not to waste any of the caramel sauce, cuz it’s too good!

Serves 8-10. Enjoy thoroughly!

54 thoughts on “Why I love Cooking Under Pressure with That Pot! A Delectable Coconut Flan

  1. Okay…we are having a pressure cooking day…be prepared (and maybe a little scared….lol) Had a PC but totally underappreciated it. Now, have no clue where that thing is!

  2. GourmetCook: I swear I thought you had one already! What’s up with that? Get on it! I’m on no. 8!

    5 Star Foodie: Girl, it’s soooo good! You should definitely get one. It’s a magical piece of equipment.

    Chris: There’s a lesson. I’ve done it before for clients, but I want to get more people interested in it. Pull yours out, girl!

    DuoDishes: well in the event you guys have an earthquake and you find your way back to the ATL, we’ll make sure to get crunk and have lessons! LOL!

  3. Made the flan and it was great. Made in individual ramekins. Covered each with tin foil and garnished them with toasted coconut and toasted almonds. Looked beautiful and tasted great

  4. Rosa; It really was, just from the looks alone. I didn’t have a chance to bite into to it since it was for a client, but I’ll have to do another one and slice it so you all can see what it looks like inside…

    JoanNova: what!??! you’re just now realizing that!!?? Girl, it’s the ONLY way I make them! Whos’e got time to wait in bain marie? You should try it and let me know. I know you have a pressure cooker.

    Shelley Chapman: Hi Shelley, I’ll email you back about PC Thursdays. Thanks for stopping by and joining FE!

    NYCFoodie: YES! Glad you loved it. I usually don’t make them in ramekins cuz I’m feeding so many people. For formal dinners, I do, though b/c it’s easier to serve. Love the idea of toasted coconut and almonds. Will try that, too! Thanks for coming by!

    Val: Come on now, Val, it’s about time you get a pressure cooker! As much as you cook??!?! 🙂

  5. I am one of the LUCKY ones. Not only me but my entire family had their taste buds and tummies satisfied with one of Bren’s Flans. We now have a new favorite dish “Flan”. It was suppose to last three days as big as it was but our mouth and tummies kept requesting More therefore the flan lasted 4 hours. Umm Umm DELISIOUS!!!

  6. Did I mention I was that Face Book friend. YAA me!!! Bren thanks to you and the best Flan I ever tasted. I got to go on a shopping spree!!! He, He, He. Thanks again. We will be contacting you soon for more Flan and other dishes as well.

  7. I was just wondering about pressure cooking the other day. I have never tried it. The flan looks great though! Congrats on your most recent accomplishments!

  8. Hey, thanks for sharing the recipe. How big is a can of condensed milk? It comes in tubes, like toothpaste, where I am.

  9. Hey B, actually never mind. Just googled around, and it seems like a standard can of your favourite Carnation brand (according to a different recipe of yours) is 12 oz, which is about 350 ml. Looking forward to trying out the recipe~

  10. Thanks for stopping by my blog. I appreciate your kind words.

    I really want a pressure cooker. It would make life so much easier. Can’t wait to read more post about your awesome looking food!

  11. Hi B! Thanks for the sweet comment on my blog. I would love to eat dinner with you sometime…looks like you’re an amazing chef! I wish I were more creative in the recipe creation dept. This flan looks amazing! I think I need to buy a pressure cooker…

  12. Farina: Girl tell me about!?! Who doesn’t love flan? They must have an awful one, or just not mine!! LOL! So glad you’re on to their awesomeness.

    Ivey: yes you are that LUCKY FB friend that got it. I’m so glad you and fam loved it and can’t wait for you to come back and have some more. You have to try the mint chocolate ganache, next!

    Joie de Vivre: Ooh girl, so glad you’re into your pressure cooker! Yay you. I hope you try flan in it and let me know if you do!

    Chef Fresco: You need to get on it, friend. I promise you’ll love it. If you have any preliminary questions before you venture out in buying one, just holla!
    And, thanks on the congrats! Lots going on indeed.

    Anchan: SOOOO nice to *meet* you. I hope you find the condensed milk over there. And do let me know if you make it! Would loove to know. Thanks for coming by and saying hello.

    Sarah: You really need to get one! Best kitchen invention, ever! Really. If you play with one, let me know what you think!

    Emily: Awww. You’re welcome over for dinner, any time. And, yes, you need to buy one asap!! 🙂 I’v been “harassing” my friends to go for it and get one! 🙂 Thanks for stopping by and nice to *meet* you.

  13. Wow Bren! That was a master class!!!! Never thought I could make my flans with the pressure cooker. In fact, I’m not a fan of it… but girl, creo que le voy a dar una segunda oportunidad 😀

  14. Think i need to invest in a pressure cooker!!Cause i want some Flan- it’s been awhile & urs looks sooooo scrumptuos!

  15. I bought a beautiful Kuhn Riekon (sp) pressure cooker last year. I don’t eat much meat, so I disappointed that so many pressure cooker recipes call for meat. Grrrr! I was glad for this flan recipe. Any Ideas on meatless main dishes for pressure cookers?

  16. 797693 344767We clean up on completion. This could sound obvious but not several a plumber in Sydney does. We wear uniforms and always treat your home or workplace with respect. 716633

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