There is nothing left for Christmas and this year more than ever we want to share with you our best recipes, that is why today's proposal is a classic of our kitchen with a Christmas touch.
Time: 30 minutes + breaks
500ml whole milk
500 ml whipping cream
1 vanilla pod or 1 teaspoon vanilla essence
half orange peel
For the caramel:
4 tablespoons of sugar
2 tablespoons of water
We start by infusing the milk and cream, to do this we pour the milk and cream into a saucepan together with the vanilla sprig, the orange peel (without the white part) and the sugar. Put on the fire and stir with the help of a few rods until it starts to boil. At this point we turn off the heat and leave the saucepan to infuse overnight, once cold we reserve it in the fridge.
In a pan, add the sugar and water to make the caramel and leave over medium-low heat until the sugar begins to caramelize. Once we have achieved a nice uniform golden color, pour the caramel into the mold. We booked.
The next day we beat the eggs in a bowl and add the milk/cream that we had infused, mix well with a whisk and strain over the mould, cover and put into the ALLURE pressure cooker (we have made a large mold but if you want you can make individual molds). Fill the mold halfway with water, close and set the pressure to 1 over high heat. When the spout comes out of the pot, lower the heat to medium and cook for 20 minutes. Turn off the heat and leave the pot until it depressurizes on its own.
We open, remove the mold from the flan and once cold reserve in the fridge until the next day. We serve decorated with grated coconut and frozen raspberries.