Hi Flo. I found your channel yesterday and just want to tell you how impressed I am with the calm and very clear way you take us through your recipes. I am dying to get an Instant Pot and your videos have only made that desire stronger.
I just love your channel! You have inspired me in so many cooking ways! I had company over yesterday and we spent the time watching your videos! I just Love love love you two!!!!
I tried this in my Instant Pot a couple of days ago, it was fast and fabulous, Crème Caramel is one of my favourite desserts. Thank you keep the recipes coming.
I just got my Instant Pot last week and I am so glad I found your channel!!! I LOVE creme caramel and have always been to scared to make it at home....I will definitely be making this soon!!! It looks lovely!!!
Flo: This is a great recipe, and with the Instant Pot it is so easy to make. May I suggest that instead of using whole milk, you try using a can of coconut milk and a can of sweetened condensed milk. Also, increase the time; pressure cook on manual/high for 45 minutes with a 10 minute natural release. With the longer cooking time, the texture is heavier and richer. Spoon some crushed coconut over it before serving. My wife has been making Cuban style "flan" for over fifty years in an old style pressure cooker that involves some work. While it is very good, using your recipe and the Instant Pot, mine comes out faster and much better, and she admits it. Thank you for all your great recipes for this machine.
+Joe McAlee Thanks, Joe! So many cultures have their own versions of flan. I also have one that uses evaporated milk and condensed milk and it is also super rich and dense but so good! Thanks for sharing. Will have to give it a try. So glad you and your wife enjoyed this recipe!
This advice is solid! I follow these instructions every time and the flan comes out so amazing m. Every time I share it with someone it blows their minds without fail.
This was one of my very first attempts with my Instant Pot, and it was great. It's now my go-to custard recipe, although I usually omit the caramel part. Right now I am making some to take to a neighbor who is ill. I asked the husband if the (ill) wife liked custard and his eyes lit up. So someone will enjoy it for sure!
I have to say I really enjoy your videos and your husband and you seem to be really fun ppl with matching personalities which is really cool to watch.. love this video
Thank you so much for your kind comments, Linda! We have fun making these videos and I try to make things simple and tasty. So glad you enjoy them. You will love your Instant Pot! I have always been afraid of pressure cookers since I first learned to use those "jiggling" ones back in high school. They have come a long way.
I've only watched 3 of your videos and am so impressed! I just got my Instant Pot yesterday and did my "test run" today. So funny...I've had a stove top (the "jiggling" kind) for 50 years. Used it at least once a week for all these years. I can hardly wait to cook our dinner tonight. And I'll definitely be making this Creme Caramel thingy very soon. I subscribed to your channel and look forward to learning a lot from you...even though I'm OLD!! Ha ha! I enjoy the banter back and forth with your husband and watching your daughter help you with preparation!
Thank you so much for your very kind words, Sherrie! I am sure you will enjoy your Instant Pot and I admire you for sticking with your jiggling pressure cooker for so long! Technology has come a long way. So glad you enjoy my videos and thanks for subscribing! More videos on the way.
Got it in the IP right now flo. For all those asking about the bowls they are a french brand called duralex. Kinda like Pyrex. The are stackable. I bought a whole set on Amazon a while back. And they all fit into each other. being stackable they take up no space in my tiny kitchen. You can, of course, just buy one bowl, the size you'll use the most. The size of the bowl will depend on the width of your pressure cooker. In Europe it's metric lol, plus I got the tiny IP, cause we are just a couple at home. Hope that helps. And thanks a lot for the recipe. It's for tomorrow's lunch
We were very pleased with the end result. I also cooked only 5 minutes and after it sat and then was refrigerated, it firmed right up. I did not have vanilla bean and used 2 tsp of vanilla extract. We felt it was too much vanilla for our liking. I also had trouble with the sugar on the stove. I tried it three times and finally realized the heat should be med high. I used medium earlier. Outside of the sugar technique, it was spot on for the results.
Hi Nancy I have been successful at caramelizing sugar in the microwave in a Pyrex measuring - cup. 1/2 cup sugar and 1/2cup water. On high in the microwave. About 7 minutes, start watching it at 5 minutes. Pyrex and sugar wil be very hot.
Looks so yummy! Thank you for showing us how to make it. It seems very easy to make. I will try to make it! It will be the first dish I make using my new instant pot!
I love this recipe it's so very easy. Not having to mess with the oven and Bain Marie. I even heat the milk in a large Pyrex measuring cup so I don't have a pan to wash. Pyrex just goes right in the dishwasher. I do another version of this by adding about two or three ounces of cream cheese to the mix. Gives a different texture but equally impressive.
I I just got my instant pot today. I was born in France and I am 70 years old. I have found it challenging to transfer French cooking to North America. Thank goodness for Julia child and her books. BTW I find the beef stew at Costco too stringy that is why I buy the blade steak. I bought my first pressure cooker a lagostina in 1977. I decided to buy the instant pot because my lagostina would not come to pressure even though I bought a new valve. You are a great teacher and even though I need a cornea transplant I think I will manage. Forgive the typos.
You are so sweet, Joelle! Thank you for watching my videos. I am by no means a professional but I do enjoy cooking and I love Julia Child!. I also find Costco stew meat dry and stringy which is why I like using the blade roast too. I bet you can teach me a thing or two on pressure cooking. 😊
I am 77 and a half and having so much fun with the IP have two. Since there are two of us the 6 qt was a little large so when the 3 qt was on sale at Amazon purchased it. I use them both for different recipes.
That was pretty badass how you stacked all of the eggshells together after you crackwd them.I love the saucepans, too.I cant wait to get my Instant Pot on Tuesady.
I sure did,and i have not stopped using it.i am constantly making hard boiled eggs,and i made your applesauce recipe. It was really good.I did a pork loin roast and rice and the first day i made pork chops and carrots and potatoes.i just started my second batch of yogurt a few minutes ago.Thanks to you,i already knew how to make everything before the pot arrived :D. It really is an amazing gadget.
I'm still an Instant Pot newbie (only 3 months!), but have discovered that the trivet isn't good for getting a container out after cooking. Making a sling from folded aluminum foil is the safest way to go. This recipe looks really good.
Yesterday I ordered an Instant Pot, and am looking forward to experimenting with it. I'm so glad you brought up the trivet issue. I think I will ask my husband to attach some food grade wire to the trivet handles, thus exstending the their length , in the hopes of making a permanent fix to this problem. Wish us luck!
I don't know I'd recommend that Lori. When I try to lift the trivet with something on it, it swings & isn't very stable. You can cut a sling from an oven safe silicon pad it you want one to last longer than one made from aluminum foil.
May I suggest a stacking steamer set? They have wonderful, safe, easy handles! I love mine for making meatloaf, stew with rice, two flavors of chicken, etc... now I'm going to use it to make flan ;) ekovana Stackable Stainless Steel Steamer Insert Pans - Fits 5, 6, 8 Quart Instant Pot Pressure Cooker www.amazon.com/dp/B01M130JJL/ref=cm_sw_r_other_apa_RNbTzb7ZHK5JT
There is a silicone green basket with handles that is available at Amazon I believe! It has tiny feet but I set it on the trivet. This is a "must" so get one!
Flo, I have been watching you for awhile now. Your recipes are great. I made this Creme Caramel recipe of yours and it was fabulous. I did not have any milk so I used half and half. How bad could that be? I even found a moist vanilla bean to use. There was one problem though....the entire thing was shared among the three of us and gone in 10 minutes. I believe I could have eaten the whole thing alone, but I know my 38 year old son and his Dad could. We were running our fingers through the caramel and actually fought over who got more, just like little kids. The Instant Pot made cooking it easier and that was a blessing. Thanks Flo. If you were here I would give you a hug!
+Texassews Your comment just made my day! I am so glad you and your family enjoyed it and I imagine half and half would just bump it up an notch. You are incredibly kind and I'm sending hugs back! Thank you! ❤️
I would recommend letting your Eggs and Milk warm to room temperature rather and heating the milk. Also the aluminum foil "sling" makes removal much easier. Great video
I watched the French videos and how I miss those lardons, and those beautiful peaches! I come from Lyon and I miss the city so much and the markets along the Rhone! I remember picking fruit from the trees in the countryside. My favourite recipe is onion soup which I started making when I was 12. I am due to visit my sisters again but I am waiting for a transplant. I am on a waiting list since April last year.. It's a challenge.i am interested in cooking porridge maybe you can do a video and quinoa also! Thanks. BTW looks like IP will have a sous vide function next time. Again forgive the typos.
We miss our time in France so much. The children frequently ask to go back. Everything is so flavourful there, when we came home, everything seemed tasteless. I am able to sous vide with my Instant Pot Smart so that will do for now. We have a rice porridge recipe coming up. Stay tuned!
I am in love with my instant pot and I loved your recipe. I need to try it out soon. I really wanted to ask you where your stainless steel saucepans are from? I am really looking to buy a couple and need recommendations. Yours look great!
+Madhura Mukherjee Thanks so much! We were actually vacationing in this home when we filmed this and they were brand new pots, never been used. I can't recall what the brand was. So sorry. But I do know they were pots specific for the induction stove.
When I watch these vids I'm always more interested in the cooking equipment used because, invariably, that always seems to be where I get tripped up...where did you get the glass bowl and do you have any suggestions for a similar bowl? Thanks.
+Gillian Didier Serre I have two different models: DUO60 and Smart (Bluetooth enabled). I have links to the pots from Amazon and directly from Instant Pot (with discount codes) in the description of all my IP RUclips videos. But you can get them in different stores throughout North America. I don't know where you are from so hope this helps!
Supe. I am going to try it in the instant pot. In France we call this flan. Btw I saw someone use a bungee cord to remove the trivet. How did you manage to bring your IP to France? What about the electricity
If I don't have vanilla bean,I can use vanilla extract right.. One time in milk and again sugar syrup right or only one time I have to use.. Can you plz guide me where I have to use vanilla extract? How many times?
+Dede Bliss Unfortunately this was filmed in France where we were vacationing last year and I have no idea where they got those pots. Now I'm missing France. 🙁
I use the middle size of the set of three pyrex bowls. It fits in my 6 quart IP. A tight fit but it works. I think this is our favorite dessert. I make it with lactose free milk. Dont ask why, . (:) its just the best. I always make more caramel than flo uses.
I'm looking to try this soon. Quick question--is there a vanilla extract substitution option for this recipe? If so can you let me know how much to use in place of the vanilla bean pod?
Instant Pot Crème Caramel Posted by Flo in Food, Recipes | 5 Comments We have been invited to our hosts’ for dinner and I am making a crème caramel in the Instant Pot. Since I have very limited ingredients, this is probably the easiest recipe to make as it only has four ingredients! Crème Caramel Ingredients Custard 2 cups whole milk 1 vanilla bean 4 eggs 2/3 cups sugar Caramel 1/2 cup sugar 1-2T water
great video it is my first time i see the simplicity of the recipe good job what was the heat ( less or medium or more ) i need more instructions like do & don't most of my tries i fail because what i do wrong without realizing it like in this recipe fail with me the caramel first try it crystallized ( why ? ) second time burn it i smell charcoal : ( the cream it was to frothy ( why ? ) when i put it in instant bot for 5 MIN. on high pressure on more heat then left it for 10 min. the tooth pick did not com clean : ( i think the problem is from froth so what i did is cook on high pressure for another 5 min. (is it good guess or bad ? should i go for 2 min. ?! ) it came with scramble egg smell ( it did not came with the smell in first time i check why the smell appear in second cook ? ) now i am cooling it for 1 hour then i will put it in fridge but i well not raise my hop
Did you only try after watching the video? Here is link to the full recipe that I think will answer some of your questions: flolum.com/instant-pot-creme-caramel/
+Flo Lum no i read the recipe in your blog first before i do it because the video is edited for time of course i need more instructions for this please what i did wrong in first try to avoid it in next try if you don't have time can you guide me to a good blog or site or video that will work for me
Great recipe! I also have to increase the cooking time by a few minutes to get the custard to set. However, my caramel doesn't come out liquidy like yours. the caramel settles to the bottom and becomes a hard shell. It’s still good, but any tips on that?
Hmm... When I swirl the caramel around, it hardens as it coats and the remaining does drip down to the bottom. Maybe swirl slower so that more settle around the bowl?
Hmmm...I tried this, and after 5 minutes at high and ten minutes rest, the "custard" was still complete liquid. I did of course have 4 eggs, 2/3 cup sugar and 2 cups of milk/vanilla. I'm wondering if I didn't cook the milk long enough? It was on medium high and steaming and little bubbles were forming. I suppose that's what's meant by "almost boil". And yes, I did cook the milk and vanilla first before adding it to the eggs/sugar, and after it cooled a little. I put it back in for another round of 5 minutes at high and 10 more minutes of pressure. We'll see how that turns out...
+John Wehman - the extra 5 minutes pressure + 10 minutes natural rest did the trick. Set up perfectly. I believe part of the problem is that I'm at altitude (5800ft - near Boulder, CO) and that makes lower temps/pressure...so, I usually have to compensate somewhat, and this appears to be another one of those times. Now in to the fridge and we'll see how it turns out!
I have always found that whole altitude difference in pressure and cooking interesting. And especially interesting here because I made this video in France where we were staying quite high up, approx 5200ft. So very strange. In any case though, I hope it turns out for you! Thanks for taking time to comment.
Flolum, You made this look doable buy a risk adverse cook. Your presence reminds me of a laid back Julia Child. Nice interaction with your camera person. Hope you pay him well:) I was distracted the entire video wondering who left their Phone alarm on. Can you hear it? When I can hear sounds without my hearing aides, I wonder how really loud it is. Something less metallic, like strings or wind instruments would be more pleasant to my ears. Otherwise you hit this one out of the park, no one left on base.
I found the comment about your guests not being French and enjoying the meal funny, as an Australian, we eat food from all over the world as part of our standard diet and of course enjoy the food, otherwise we wouldn’t make it. You don’t need to be of a particular cultural background to enjoy that regional cuisine, that’s a bizarre concept for me.
Hi Flo. I found your channel yesterday and just want to tell you how impressed I am with the calm and very clear way you take us through your recipes. I am dying to get an Instant Pot and your videos have only made that desire stronger.
Thank you so much for your kind and encouraging words, Anne-Mette!
I just love your channel! You have inspired me in so many cooking ways! I had company over yesterday and we spent the time watching your videos! I just Love love love you two!!!!
I like this egg custard recipe because no thickening agent is used as with puddings. Nice and healthy! tyvm Flo Lum
+Linda Spontak Thanks, Linda! Hope you enjoy it!
I tried this in my Instant Pot a couple of days ago, it was fast and fabulous, Crème Caramel is one of my favourite desserts. Thank you keep the recipes coming.
Thanks so much, Mariella! So glad you like it. 😊
Diane Delaney I
thank you. You're presentation style is very soothing. I will use your technique to make my own Flan.
Flo Lum
I tried on my anniversary, i used venilla extract.My husband like it.It is tasty...thank you soo much ...
+Madhavi Latha Great!
I love that you do lots of Instant Pot Recipes 👍🏻
+Mary ann Reis Thanks! Pressure cooking has definitely added to my cooking techniques.
I just got my Instant Pot last week and I am so glad I found your channel!!! I LOVE creme caramel and have always been to scared to make it at home....I will definitely be making this soon!!! It looks lovely!!!
Great! You'll have to let me know how it turns out for you! =) Welcome to the world of pressure cooking!
Flo: This is a great recipe, and with the Instant Pot it is so easy to make. May I suggest that instead of using whole milk, you try using a can of coconut milk and a can of sweetened condensed milk. Also, increase the time; pressure cook on manual/high for 45 minutes with a 10 minute natural release. With the longer cooking time, the texture is heavier and richer. Spoon some crushed coconut over it before serving. My wife has been making Cuban style "flan" for over fifty years in an old style pressure cooker that involves some work. While it is very good, using your recipe and the Instant Pot, mine comes out faster and much better, and she admits it. Thank you for all your great recipes for this machine.
+Joe McAlee Thanks, Joe! So many cultures have their own versions of flan. I also have one that uses evaporated milk and condensed milk and it is also super rich and dense but so good! Thanks for sharing. Will have to give it a try. So glad you and your wife enjoyed this recipe!
ken cole may I suggest you take your ghetto toxic attitude somewhere else.
Stan Lee shut the fuck up you ignorant piece of shit.
This advice is solid! I follow these instructions every time and the flan comes out so amazing m. Every time I share it with someone it blows their minds without fail.
This was one of my very first attempts with my Instant Pot, and it was great. It's now my go-to custard recipe, although I usually omit the caramel part. Right now I am making some to take to a neighbor who is ill. I asked the husband if the (ill) wife liked custard and his eyes lit up. So someone will enjoy it for sure!
Thank you for your kind comment and so glad you enjoyed it! Now I'm thinking of custard. =)
Nice job!
New to your channel and to instant pot cooking. Enjoy all your wonderful recipes. Your presentation is wonderful as well. Look forward to many more.
I have to say I really enjoy your videos and your husband and you seem to be really fun ppl with matching personalities which is really cool to watch.. love this video
Thank you so much for your kind comments, Linda! We have fun making these videos and I try to make things simple and tasty. So glad you enjoy them. You will love your Instant Pot! I have always been afraid of pressure cookers since I first learned to use those "jiggling" ones back in high school. They have come a long way.
I've only watched 3 of your videos and am so impressed! I just got my Instant Pot yesterday and did my "test run" today. So funny...I've had a stove top (the "jiggling" kind) for 50 years. Used it at least once a week for all these years. I can hardly wait to cook our dinner tonight. And I'll definitely be making this Creme Caramel thingy very soon. I subscribed to your channel and look forward to learning a lot from you...even though I'm OLD!! Ha ha! I enjoy the banter back and forth with your husband and watching your daughter help you with preparation!
Thank you so much for your very kind words, Sherrie! I am sure you will enjoy your Instant Pot and I admire you for sticking with your jiggling pressure cooker for so long! Technology has come a long way. So glad you enjoy my videos and thanks for subscribing! More videos on the way.
OMGoodness Flo! I will try this soon!
Got it in the IP right now flo. For all those asking about the bowls they are a french brand called duralex. Kinda like Pyrex. The are stackable. I bought a whole set on Amazon a while back. And they all fit into each other. being stackable they take up no space in my tiny kitchen. You can, of course, just buy one bowl, the size you'll use the most. The size of the bowl will depend on the width of your pressure cooker. In Europe it's metric lol, plus I got the tiny IP, cause we are just a couple at home. Hope that helps. And thanks a lot for the recipe. It's for tomorrow's lunch
We were very pleased with the end result. I also cooked only 5 minutes and after it sat and then was refrigerated, it firmed right up. I did not have vanilla bean and used 2 tsp of vanilla extract. We felt it was too much vanilla for our liking. I also had trouble with the sugar on the stove. I tried it three times and finally realized the heat should be med high. I used medium earlier. Outside of the sugar technique, it was spot on for the results.
So glad it turned out well for you despite the caramel not cooperating. =)
Hi Nancy I have been successful at caramelizing sugar in the microwave in a Pyrex measuring - cup. 1/2 cup sugar and 1/2cup water. On high in the microwave. About 7 minutes, start watching it at 5 minutes. Pyrex and sugar wil be very hot.
@@serenemaureen Agree, microwave worked so well!
Looks so yummy! Thank you for showing us how to make it. It seems very easy to make. I will try to make it! It will be the first dish I make using my new instant pot!
+Oi Shan Chi Yay! Hope you like it.
I love this recipe it's so very easy. Not having to mess with the oven and Bain Marie. I even heat the milk in a large Pyrex measuring cup so I don't have a pan to wash. Pyrex just goes right in the dishwasher. I do another version of this by adding about two or three ounces of cream cheese to the mix. Gives a different texture but equally impressive.
Terry Pogue Awesome! So glad you enjoyed it!
So yummy. Thank you.
I I just got my instant pot today. I was born in France and I am 70 years old. I have found it challenging to transfer French cooking to North America. Thank goodness for Julia child and her books. BTW I find the beef stew at Costco too stringy that is why I buy the blade steak. I bought my first pressure cooker a lagostina in 1977. I decided to buy the instant pot because my lagostina would not come to pressure even though I bought a new valve. You are a great teacher and even though I need a cornea transplant I think I will manage. Forgive the typos.
You are so sweet, Joelle! Thank you for watching my videos. I am by no means a professional but I do enjoy cooking and I love Julia Child!. I also find Costco stew meat dry and stringy which is why I like using the blade roast too. I bet you can teach me a thing or two on pressure cooking. 😊
Thumbs up for Julia Child
I am 77 and a half and having so much fun with the IP have two. Since there are two of us the 6 qt was a little large so when the 3 qt was on sale at Amazon purchased it. I use them both for different recipes.
I have 2 crockpot expresses, like an instapot, 1 for making yogurt and sweet items and 1 for making savory items
BEAUTIFUL WOMENS. 😄
That was pretty badass how you stacked all of the eggshells together after you crackwd them.I love the saucepans, too.I cant wait to get my Instant Pot on Tuesady.
+Chefmasterkaga LOL! I have always stacked my egg shells like that. Did you get your pot yet?
I sure did,and i have not stopped using it.i am constantly making hard boiled eggs,and i made your applesauce recipe. It was really good.I did a pork loin roast and rice and the first day i made pork chops and carrots and potatoes.i just started my second batch of yogurt a few minutes ago.Thanks to you,i already knew how to make everything before the pot arrived :D. It really is an amazing gadget.
+Chefmasterkaga Awesome! It really is. I hardly know what to make without it these days.
I'm still an Instant Pot newbie (only 3 months!), but have discovered that the trivet isn't good for getting a container out after cooking. Making a sling from folded aluminum foil is the safest way to go. This recipe looks really good.
Yes! That is definitely the way to go. Thanks, Tina!
Yesterday I ordered an Instant Pot, and am looking forward to experimenting with it. I'm so glad you brought up the trivet issue. I think I will ask my husband to attach some food grade wire to the trivet handles, thus exstending the their length , in the hopes of making a permanent fix to this problem. Wish us luck!
I don't know I'd recommend that Lori. When I try to lift the trivet with something on it, it swings & isn't very stable. You can cut a sling from an oven safe silicon pad it you want one to last longer than one made from aluminum foil.
May I suggest a stacking steamer set? They have wonderful, safe, easy handles! I love mine for making meatloaf, stew with rice, two flavors of chicken, etc... now I'm going to use it to make flan ;) ekovana Stackable Stainless Steel Steamer Insert Pans - Fits 5, 6, 8 Quart Instant Pot Pressure Cooker www.amazon.com/dp/B01M130JJL/ref=cm_sw_r_other_apa_RNbTzb7ZHK5JT
Just made it for the third or fourth time since I found your videos. It's so wonderful
+Terry Pogue Wow! That's a lot of crème caramel! So glad you are enjoying it!
Wow that looks yummy
You are the Instant Pot Queen! My crock pot broke, so I think an Instant Pot will be the way to go.
When I got my first one, the first thing to go was my rice cooker, next was the slow cooker and I never looked back! There are some good deals coming!
There is a silicone green basket with handles that is available at Amazon I believe! It has tiny feet but I set it on the trivet. This is a "must" so get one!
Thanks! Will look into that!
Flo, I have been watching you for awhile now. Your recipes are great. I made this Creme Caramel recipe of yours and it was fabulous. I did not have any milk so I used half and half. How bad could that be? I even found a moist vanilla bean to use. There was one problem though....the entire thing was shared among the three of us and gone in 10 minutes. I believe I could have eaten the whole thing alone, but I know my 38 year old son and his Dad could. We were running our fingers through the caramel and actually fought over who got more, just like little kids. The Instant Pot made cooking it easier and that was a blessing. Thanks Flo. If you were here I would give you a hug!
+Texassews Your comment just made my day! I am so glad you and your family enjoyed it and I imagine half and half would just bump it up an notch. You are incredibly kind and I'm sending hugs back! Thank you! ❤️
wow that is so cool thanks for sharing! I cant wait to test this out in my instant pot soon!
+moonbeam Great! I hope you'll enjoy it!
I would recommend letting your Eggs and Milk warm to room temperature rather and heating the milk. Also the aluminum foil "sling" makes removal much easier. Great video
+Darcy Heberling Thanks!
looks good!
That dessert looks great and the family must have loved it.
thanks for pudding recipe! i will try it.
Good job!
yummy! thanks
Yum, another one I'll try, easier than I thought.
Wow! looks amazing!!
Thanks, Brooke!
Looks amazing!
That looks delicious. Now I know I need to get an instant pot. I have a Pressure Cooker but don’t have a Stainless Steel Pot 😢. Love your videos.
this must be your masterpiece video! good job
Bravo
Get one of the long handled silicone lifters they work perfectly!
I watched the French videos and how I miss those lardons, and those beautiful peaches! I come from Lyon and I miss the city so much and the markets along the Rhone! I remember picking fruit from the trees in the countryside. My favourite recipe is onion soup which I started making when I was 12. I am due to visit my sisters again but I am waiting for a transplant. I am on a waiting list since April last year.. It's a challenge.i am interested in cooking porridge maybe you can do a video and quinoa also! Thanks. BTW looks like IP will have a sous vide function next time. Again forgive the typos.
We miss our time in France so much. The children frequently ask to go back. Everything is so flavourful there, when we came home, everything seemed tasteless. I am able to sous vide with my Instant Pot Smart so that will do for now. We have a rice porridge recipe coming up. Stay tuned!
Hi Flo! I make boeuf bourguignon using blade steak,
I usually cut up bottom blade roast for the boeuf bourguignon as well.
👏👍thank you perfect!
will this firm up enough to make in a springform pan?
So long as your spring form doesn't leak, it should be fine.
I am in love with my instant pot and I loved your recipe. I need to try it out soon. I really wanted to ask you where your stainless steel saucepans are from? I am really looking to buy a couple and need recommendations. Yours look great!
+Madhura Mukherjee Thanks so much! We were actually vacationing in this home when we filmed this and they were brand new pots, never been used. I can't recall what the brand was. So sorry. But I do know they were pots specific for the induction stove.
When I watch these vids I'm always more interested in the cooking equipment used because, invariably, that always seems to be where I get tripped up...where did you get the glass bowl and do you have any suggestions for a similar bowl? Thanks.
I am sorry, the bowl was at the place we stayed but I believe it was from IKEA. Hope that helps.
Hi Flo I just came across your fascinated with this product, just a quick Q which model of instant pot are you using and where can I purchase one?.
+Gillian Didier Serre I have two different models: DUO60 and Smart (Bluetooth enabled). I have links to the pots from Amazon and directly from Instant Pot (with discount codes) in the description of all my IP RUclips videos. But you can get them in different stores throughout North America. I don't know where you are from so hope this helps!
Luv it
So glad!
Which button to press to make the cake
Supe. I am going to try it in the instant pot. In France we call this flan. Btw I saw someone use a bungee cord to remove the trivet. How did you manage to bring your IP to France? What about the electricity
+Joelle Spice Hi Joelle, the good people at Instant Pot sent me one with 220v to use. Let me know how you like the flan.
karina said "wow" after you flipped it. looks good!!! how much milk did you put in the pot to simmer with the vanilla seeds?
So cute! I used 2 cups of milk. Will try to get the recipe up on my blog soon!
If I don't have vanilla bean,I can use vanilla extract right..
One time in milk and again sugar syrup right or only one time I have to use..
Can you plz guide me where I have to use vanilla extract?
How many times?
+Madhavi Latha Yes you can use 1-2 tsp of vanilla extract. You are only adding it to the milk. That's it. Hope you like it.
Flo Lum thank you so much for your fast reply.
what's the size of your glass bowl?
Good question! I have no idea... maybe 1.5 qt?
Is overnight in the refrigerator overkill--can it be done that far ahead?
shartanne That should be fine! Enjoy!
Looks yummy! I love your saucepans. Do you have a link?
+Dede Bliss Unfortunately this was filmed in France where we were vacationing last year and I have no idea where they got those pots. Now I'm missing France. 🙁
How fun! :)
Been watching your channel for awhile now .. Did you move or remodel your kitchen?
I wish! This is a video from 4 years ago when we were vacationing in the south of France.
+Flo Lum I'm falling in love those pots! (lol) Do you know or have any idea how *expensive* they are?
What pots? Pressure Cookers?
No...the pot that you were using to make the caramel..
Oh! Those were the pots at the place we stayed in France. I’ll see if I can find out for you.
Thank you! I have no idea where to look or for which brand to "Google"/search.
By the way... I just remembered that the pots were made for induction stovetops, if that helps.
What size bowl did you use?
Probably about 7" bowl that was 4" deep.
Do you think switching the whole milk to almond or coconut milk will change the taste? Would it be a bad idea? maybe a vegan recipe?
I don't know for sure. I usually drink almond or soy in lattes. Let me know if you give it a try.
Could you please reupload the recipe on the website?
Do I still need to scald the milk if I'm using vanilla extract?
Yes
Hi Flo Lum, where do I get that glass bowl? The brand and the size please!
+Mounika Puppala Sorry... this was not my kitchen so I used what I had there. I wish it was my kitchen!
I use the middle size of the set of three pyrex bowls. It fits in my 6 quart IP. A tight fit but it works. I think this is our favorite dessert. I make it with lactose free milk. Dont ask why,
. (:) its just the best. I always make more caramel than flo uses.
I like the way that you and your camera man interact. :)
And, yes, I like your recipes too. :)
+Gastritis2000 Ha! Just a peek into our life. So glad you enjoy our videos!
I'm looking to try this soon. Quick question--is there a vanilla extract substitution option for this recipe? If so can you let me know how much to use in place of the vanilla bean pod?
+shartanne You can use 1-2 tsp of vanilla extract. Let me know how it turns out!
Do u drain out the vanilla seeds? I don't see you do it, so just leave it? Want to be sure.
I pulled the pod but leave the seeds in.
@@FloLum Can't wait to try, thank you !
What are the measurements? How much sugar ? How much milk?
....and now I am wondering if it would be safe to double this recipe? And just cook longer?
+Linda Spontak I think so. I wouldn't double the cook time though. Maybe 8 mins and then still 10 mins NPR?
I've been looking for a creamy flan recipe, one that is more creamy than eggy. Is this it?
I guess that’s pretty subjective. I’m not sure how to answer.
Can you please put up the measurements. The complete reciple pagebis not showing anymore
Instant Pot Crème Caramel
Posted by Flo in Food, Recipes | 5 Comments
We have been invited to our hosts’ for dinner and I am making a crème caramel in the Instant Pot. Since I have very limited ingredients, this is probably the easiest recipe to make as it only has four ingredients!
Crème Caramel
Ingredients
Custard
2 cups whole milk
1 vanilla bean
4 eggs
2/3 cups sugar
Caramel
1/2 cup sugar
1-2T water
great video
it is my first time i see the simplicity of the recipe
good job
what was the heat ( less or medium or more )
i need more instructions like do & don't
most of my tries i fail because what i do wrong without realizing it
like in this recipe fail with me
the caramel first try it crystallized ( why ? )
second time burn it i smell charcoal : (
the cream it was to frothy ( why ? )
when i put it in instant bot for 5 MIN. on high pressure on more heat
then left it for 10 min.
the tooth pick did not com clean : (
i think the problem is from froth
so what i did is cook on high pressure for another 5 min.
(is it good guess or bad ? should i go for 2 min. ?! )
it came with scramble egg smell ( it did not came with the smell in first time i check why the smell appear in second cook ? )
now i am cooling it for 1 hour then i will put it in fridge
but i well not raise my hop
Did you only try after watching the video? Here is link to the full recipe that I think will answer some of your questions: flolum.com/instant-pot-creme-caramel/
+Flo Lum
no i read the recipe in your blog first before i do it
because the video is edited for time of course
i need more instructions for this please
what i did wrong in first try to avoid it in next try
if you don't have time
can you guide me to a good blog or site or video
that will work for me
Hi - I tried your recipe today and it didn't got cooked in 5min on high pressure
+Sheila R Hm... you're the first person who has had an issue that I know of. Did you let it natural release for 10 mins?
Flo Lum - Yes did exactly like the video said...5 min high pressure and then 10 natural release.... It was liquid when I took it out from IP
so kept it for another 6 min and 10 min natural release... it came out firm at that time
+Sheila R That's very strange. Not sure what happened. Glad it turned out in the end.
I also had the same issue. I have it in now for another 5 with natural release. Hopefully it will work out.
Great recipe! I also have to increase the cooking time by a few minutes to get the custard to set.
However, my caramel doesn't come out liquidy like yours. the caramel settles to the bottom and becomes a hard shell. It’s still good, but any tips on that?
Hmm... When I swirl the caramel around, it hardens as it coats and the remaining does drip down to the bottom. Maybe swirl slower so that more settle around the bowl?
That's what I did. I think when I pour the custard in, it melts and removes the caramel from the side
Make a handle out of the foil under the bowl.
You know you were the one who taught me about the tin foil sling - did you forget!
😂 This was the reason why I started using foil slings!!!
there still stuck a lot of caramel to the bottom of the bowl... was that intended``?
+Phenurb Depends on how shallow/deep your bowl is.
Does not show how much milk to use.
You need to provide the amounts for the ingredients. No amount for the milk.
I like your hair this length.
Hmmm...I tried this, and after 5 minutes at high and ten minutes rest, the "custard" was still complete liquid. I did of course have 4 eggs, 2/3 cup sugar and 2 cups of milk/vanilla. I'm wondering if I didn't cook the milk long enough? It was on medium high and steaming and little bubbles were forming. I suppose that's what's meant by "almost boil". And yes, I did cook the milk and vanilla first before adding it to the eggs/sugar, and after it cooled a little. I put it back in for another round of 5 minutes at high and 10 more minutes of pressure. We'll see how that turns out...
+John Wehman - the extra 5 minutes pressure + 10 minutes natural rest did the trick. Set up perfectly. I believe part of the problem is that I'm at altitude (5800ft - near Boulder, CO) and that makes lower temps/pressure...so, I usually have to compensate somewhat, and this appears to be another one of those times. Now in to the fridge and we'll see how it turns out!
I have always found that whole altitude difference in pressure and cooking interesting. And especially interesting here because I made this video in France where we were staying quite high up, approx 5200ft. So very strange. In any case though, I hope it turns out for you! Thanks for taking time to comment.
+Flo Lum - Well, it turned out fantastic. Perfect "flan" or custard. Great flavor and texture.
Yay! Thanks for the update! So glad you enjoyed it!
YUMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :) LOL!!! Again, thanks for sharing!
+TT.Scraps So glad you enjoyed that... Now, get on it! Let me know how it turns out for you. 😊
I'm waiting on my IP to arrive. Looks like it will be the 29th! BUT I will do that just when it does! LOL!! :)
Flolum,
You made this look doable buy a risk adverse cook. Your presence reminds me of a laid back Julia Child. Nice interaction with your camera person. Hope you pay him well:)
I was distracted the entire video wondering who left their Phone alarm on. Can you hear it? When I can hear sounds without my hearing aides, I wonder how really loud it is. Something less metallic, like strings or wind instruments would be more pleasant to my ears. Otherwise you hit this one out of the park, no one left on base.
Thanks, Jerome... I’m not sure what you are hearing that sounds like a phone alarm... there is background music in the video. Maybe it’s that?
I found the comment about your guests not being French and enjoying the meal funny, as an Australian, we eat food from all over the world as part of our standard diet and of course enjoy the food, otherwise we wouldn’t make it. You don’t need to be of a particular cultural background to enjoy that regional cuisine, that’s a bizarre concept for me.
Caramel flan.
It's an international dish. The Spaniards call it flan.
L
Quit cutting your hair