This delicious blood orange flan requires a handful of ingredients and gets transformed in the Instant Pot into a rich and creamy winter dessert.
Last weekend, our neighbors gave us some blood oranges from their garden and we turned them into a delicious flan. Known in Spanish cuisine as flan and in French cuisine as creme caramel, this custard based dessert topped with a layer of caramel sauce is a wonderful classic. The French tend to make individual servings in ramekins while the Spanish go large. While the traditional flan is baked in the oven with a water bath, making flan in the Instant Pot cuts the time in half that results in the creamiest flan you’ll ever taste. I’m so excited to share a citrus forward dessert with you, my Instant Pot blood orange flan.
Oranges: I used blood oranges for this recipe but navel, Valencia, or cara cara oranges are great substitute.
Heavy cream: I used half heavy cream and half milk for a balance in richness. If you want it less rich, use all milk. If you want it more rich, use all heavy cream.
How to make the caramel
The first part of this recipe requires the caramel sauce. You’ll bring sugar and water to a boil over medium-high heat and gently swirl the pan to incorporate the sugar. As it cooks, it will quickly go from light to dark. Watch it carefully to prevent it from burning — when it reaches an amber color, remove it off the heat and pour it into your ramekin.
How to make the flan custard
To make the custard, heat heavy cream, milk, sugar, orange juice, zest, and cinnamon over medium heat until the mixture starts to bubble at the edges. Remove the pan from heat and let it steep for 15 minutes to infuse the flavor. Use the warm milk mixture to temper the egg and sugar and strain everything before pouring the custard into the ramekin.
Tips for making flan in the Instant Pot
If you haven’t made flan in the Instant Pot before, reading through these tips will ensure the easiest, tastiest flan you’ll ever make.
- For the best flavor make the flan a day ahead from when you want to serve it.
- I have the 8-quart Instant Pot Duo Crisp Pressure Cooker which fits a 8-inch ramekin.
- Cover the flan with foil to prevent condensation from dripping down forming bubbles on top of the flan.
- Cooking the flan on high pressure will result in the best texture.
- It’s important to refrigerate the flan for at least 4 hours for the texture to set and the eggy flavor to mellow out.
Your patience will be rewarded with the most delicious blood orange flan. To remove the flan, run a knife around the edge of the ramekin and flip it onto a serving platter. I also topped the flan with segmented blood orange slices before serving.
The burnt caramel cuts through the richness and sweetness of the flan while the segmented blood oranges add a refreshing taste to each bite. I love the subtle flavor of orange and cinnamon in this flan. My Instant Pot blood orange flan will be on repeat until blood orange season is over.
For more blood orange dessert inspiration, check these recipes: Instant Pot blood orange creme brulee, cardamom blood orange sorbet, blood orange labneh tart, blood orange panna cotta, blood orange chocolate chip sorbet.
Instant Pot Blood Orange Flan
- Instant Pot
- 8×2 inch ramekin
Blood orange custard
- 1/2 cup granulated sugar
- 1/4 cup blood orange juice
- 1 tbsp blood orange zest
- 1 cup milk
- 1 cup heavy cream
- 2 cinnamon sticks
- 2 large eggs
- 2 large egg yolks
- 2 small blood oranges for serving
- 1/2 cup granulated sugar
- 2 tbsps water
- To make the caramel, in a saucepan over medium-high heat, add sugar and water. Cook without stirring until the sugar has melted and becomes light amber. Cook until the sugar turns a deep amber color. Remove it from heat and pour the caramel into the ramekin, swirling to coat the bottom.
- In a large saucepan, combine 1/4 cup of sugar, orange juice, zest, cinnamon sticks, milk, and heavy cream. Cook the mixture on medium heat until the edges start to bubble. Remove the pan from heat and let it steep for 15 minutes.
- In a large mixing bowl, whisk the eggs, egg yolks, and remaining sugar.
- Pour the warm milk while whisking the egg mixture until smooth.
- Strain the custard through a fine-mesh sieve in a spouted clean bowl.
- Gently pour the custard over the caramel layer, taking care not to disturb the caramel.
- Pour 1 1/2 cups of water into the Instant Pot. Cover the ramekin with foil and set it on the Instant Pot steamer rack or trivet. Carefully lower the steamer rack into the Instant Pot.
- Lock the lid and Pressure Cook on high pressure for 14 minutes. Let the pressure release naturally for 30 minutes.
- Open the lid and carefully remove the ramekin from the pot. Remove the foil and let the flan cool to room temperature.
- Transfer the ramekin to the refrigerate and let it chill for 4 hours or overnight to set.
- To prepare the segmented blood oranges, cut the tops and bottoms off the blood oranges then cut the white pith away from the outside of the fruit.
- Cut the wedges of fruit away from the membrane, letting the fruit and juices fall into a prep bowl.
- When ready to serve, run a sharp knife around the edge of the ramekin to loosen the flan. Place a serving plate over the ramekin and invert the flan onto the plate.
- Top the flan with the segmented blood oranges and serve immediately.