Pressure Cooker Corn Flan

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Pressure Cooker Corn Flan
Pressure Cooker Corn Flan


  • ¾ cup prepared flan caramel
  • 1 (13.5 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 8 ounces cream cheese
  • 6 eggs
  • 1 cup fresh corn kernels
  • 1 teaspoon vanilla extract
  • 2 cups water
  • Toppings
  • mint leaves, chopped walnuts or pecans, fresh berries


For best results, we recommend using:


  1. Pour caramel into an oven-proof flan mold and spread to cover base of mold completely. Refrigerate until caramel hardens, about 10 minutes.
  2. Blend condensed milk, evaporated milk, cream cheese, eggs, corn kernels, and vanilla extract together in a blender until smooth. Pour mixture over caramel into flan mold.
  3. Place trivet in bottom of pressure cooker inner steel pot and pour 2 cups of water into pot. Place flan mold on top of trivet.
  4. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (manual) and cook on High Pressure until a toothpick inserted into flan comes out clean, 20 minutes.
  5. Turn steam vent handle to Venting to quick-release pressure. Carefully remove flan mold from pot and let cool completely. Invert mold over a serving plate to release flan.
  6. Top flan with mint leaves, nuts, and berries to serve.
Mealthy tip:

If you’d like a more grown-up version of this flan, add a splash of rum when blending the egg and milk mixture.


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