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Baileys Caramel Flan instantpot method
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4.75 from 4 votes

Bailey's Irish Cream Caramel Flan (Instant Pot method)

Course: Dessert
Servings: 6
Author: Mary

Ingredients

  • 1 cup white sugar
  • 1/2 tsp lemon juice
  • 1 cup milk 2% or whole milk
  • 1/2 cup whipping cream or heavy cream
  • 1/2 cup Baileys Irish Cream Liqueur
  • 2 tsp pure vanilla extract
  • 4 eggs
  • 1/2 cup white sugar

Instructions

  • Make the caramel sauce
    Add sugar and lemon juice to a large non stick frying pan and heat on high. Do not stir until sugar starts to bubble, then stir gently with a wooden spoon until sugar has dissolved.
    As soon as mixture turns a dark caramel color remove from heat and pour into a 7" round spring form or flan pan and swirl it around the sides of cake also (if using spring form line it with tinfoil to prevent leaking, try to smooth it out as best as you can). Set aside to cool.
  • Make the custard
    In a bowl stir together milk, cream, liqueur and vanilla. Set aside.
    In a large bowl lightly whisk the eggs, then add sugar and stir until well combined.
    Pour milk mixture into egg mixture and whisk together well. Let rest 5 minutes.
  • Pour custard gently over caramel in the pan.
    Cover pan tightly lid or with tinfoil.
  • Add 1 cup water to the Instant Pot.
    Place pan on Instant Pot trivet and lower into the pot.
    Lock on lid and turn pressure valve on lid to sealing position.
    Press Pressure Cook button and adjust timer to 16 minutes. (make sure pressure cook is set to high, if your last use was in low pressure, otherwise its always set to high) 
  • When timer is done, let pot run on natural pressure release until pressure pin on lid drops back down (usually takes about 10-15 min).
    Open pot, grab trivet by the handles and lift trivet and cake pan out to a wire rack. Let cook for 1 hour.
    Refrigerate for 3-4 hours to cool completely and set well.
  • When ready to serve, remove foil or cover, run a knife around the edge of the pan, then set a large plate over the cake and and invert to release the flan and caramel sauce. Use a rubber spatula to scoop out as much of the caramel as you can. Sometimes a hard caramel layer forms on bottom, break it up and garnish your flan with it as I did with mine.
    Cut into wedges and serve, spooning sauce on top of each slice. Enjoy