Prepare the caramel: Using a medium-sized heavy stock pot, over medium heat, add the sugar. In about 5 to 6 minutes, the granulated white sugar will start to bubble. It will gradually turn from white to golden brown. Tilt the pan around to level off the caramel syrup. Once the entire mixture is a golden amber and the sugar has melted completely, immediately pour the syrup into a prepared oval llanera or a round 7-inch cake pan that fits in the inside pot. For this recipe, I used two oval llaneras. Set aside for the caramel syrup to cool and harden. To boil the squash in the Instant Pot:
Place a quarter chunk (about 1/4 of the whole piece) of kabocha squash in the inside pot of the Instant Pot.
Pour 2 to 3 cups of water over the squash.
Close the lid and lock it in place. Set the valve to Sealing.
Check the cooking pressure is on High.
Press Manual button. Select High Pressure for 5 minutes.
When done, do a Quick Release. Click Cancel to turn off.
Carefully open the lid. Use tongs to take out the soft squash. Place the squash on a plate. Remove the seeds and scoop out the flesh. Mash the softened squash. You need 1/2 cup for the flan. Set aside.
To make the flan in the Instant Pot:
In a large mixing bowl, combine the egg yolks, evaporated and condensed milk, and vanilla extract. Mix well with a wooden spoon.
Add the mashed squash to the mixture. Blend ingredients well. If necessary, place the squash and milk mixture in a blender or food processor. Blend or process for 1 minute for a smooth consistency.
Using a sieve, pour the custard mixture into the flan container lined with caramel. Cover and seal the cake pan with foil.
Place the flan cake pan on the metal or silicone wire basket in the inside pot of the Instant Pot.
Pour 3 to 4 cups water on the side of the inside pot. Water should reach the top of the wire basket.
Close the lid of the Instant Pot. Lock it in place. Set the valve to Sealing. Check the cooking pressure is on High.
Press the Steam button on the keypad and steam each oval llanera for 20 minutes.*Note: For a round, 7-inch cake pan, steam for 25 minutes. When the buzzer sounds to signal cooking is done, do a Quick Release. Carefully open the lid. Use silicon mitts to hold the handles of the wire basket and take out the flan. Cool on the counter. Check to see if flan is done by pricking the tip of a sharp knife to the center. If knife comes clean, flan is done. Refrigerate for 4 hours or overnight for flan to firm up. Serve as a dessert or snack.
To cook the Kabocha Squash Flan the traditional way:
Prepare the squash by par-boiling it in a small stockpot with water for 15 to 20 minutes. Take out the squash, remove seeds and mash the flesh. Set aside.
Make the caramel to line the containers according to directions above. Set container aside.
In a large bowl, combine the egg yolks, evaporated and condensed milks, vanilla and the boiled/mashed squash. Process in a blender or processor for a smooth texture.
Pour the liquid mixture, using a sieve into the containers lined with caramel. Cover with foil. Preheat the oven at 325 F.
To cook the traditional way: Prepare the bain marie or water bath - Place a large roasting pan in the middle rack. Pour water to fill half of the pan. Place the covered flan in the center. Bake for 55 to 60 minutes at 325 F. When done, take the flan out of the oven. Cool on counter and later in the refrigerator to firm up.
Quick Release for the Instant Pot: This is when you release the pressure instantly. Press Cancel on your Instant Pot and turn the Steam release handle on the lid to a Venting position. Allow the steam to release in a few minutes. (From "Instant Filipino Recipes: My Mother's Traditional Philippine Food In a Multicooker Pot").
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