Well, let me tell you, I been makin’ flan for I don’t know how long. Years and years. This here is ’bout how long to leave that flan in that pressure cooker thing. I ain’t never used one of them fancy cookers much, but I hear tell it’s quicker. My old oven, she takes her sweet time. But this here is about that olla express, so that’s what we’ll talk about, I reckon.
Now, I seen folks online talkin’ ’bout this flan business. They say all sorts of things. Some say 45 minutes, some say a whole hour. But in that pressure cooker, it’s way faster, they say. Like that Instant Pot thing, only takes 9 minutes, I heard! Nine minutes! Can you believe that? Back in my day, we didn’t have none of that.
So, this here flan in olla express, it’s a quicker way to get that sweet, jiggly dessert. You still gotta make that caramel, though. That’s the sugary stuff on the bottom. Heat up some sugar ’til it’s all brown and melty. Then, careful now, pour that hot stuff in your dish. It’s like liquid fire, so don’t you go touchin’ it!
Then you mix up your eggs and milk and sugar and whatever else you put in your flan. Everybody’s got their own way of doin’ it. Some folks like it plain, some like to add vanilla. Then you pour that mixture on top of that hardened caramel in your dish.
- Mix eggs
- Add milk and sugar
- Pour over caramel
Now, here’s the important part, I reckon. This is what them internet folks call a water bath. You gotta put your flan dish inside another bigger dish with some water in it. Like it’s takin’ a little bath. This helps it cook even, they say. Keeps it from gettin’ all tough and rubbery. You want that flan to be soft and creamy, not like a shoe sole!
And then, you put that whole thing in your olla express. Now, I ain’t no expert on these pressure cookers, but from what I gather, you gotta make sure it’s sealed up tight. Then you let it cook. How long? Well, that’s the million-dollar question, ain’t it? From what I read, it’s a lot faster than the oven. Maybe around that 9 minutes like that Instant Pot thing, but maybe more like 15-20 minutes in the olla express. You gotta check it, I guess. They say it should be a little jiggly in the middle, but not too much. And a toothpick should come out clean when you stick it in.
If you don’t have that pressure cooker thing, and you only got that oven, you gotta wait for like 50 to 60 minutes. That’s a long time to wait for a little sweetness, let me tell you. That’s why that pressure cooker is probably better.
Here is another thing, I found that oven temperature should be like 175-180 degrees. You can check that with one of them fancy thermometers. That makes the flan nice and soft. If you cook it too hot, it gets all hard and not very good.
So, to make a long story short, if you’re using one of them olla express things, your flan will be done a whole lot quicker than in the oven. Just gotta experiment a bit to see what time works best for your cooker, I suppose. But it seems like it should be somewhere between 9 and 20 minutes. And that’s way better than an hour in the oven!
I seen some folks online talkin’ ’bout Spanish flan. I reckon it’s the same thing, just a fancy name. They say it’s simple and creamy. Well, all flan is simple and creamy if you do it right! And some folks call it Flan Napolitano, but it’s all the same to me.
So, there you have it. That’s my two cents on how long to leave your flan in that olla express. I hope it helps you out some. Just remember to be careful with that hot caramel, and don’t overcook your flan. You want it nice and jiggly, not tough and rubbery. Now, go on and get cookin’! You can make a good dessert with this, that’s for sure.
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