Instant Pot Flan Pops

Name: Instant Pot Flan Pops
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings
Cuisine: Spanish
Ingredients: ¾ cup (180 ml) sweetened condensed milk; ¾ cup (180 ml) evaporated milk; 4 large egg yolks, at room temperature; 1½ teaspoon (7½ ml) vanilla extract; ¼ teaspoon (1½ g) fine sea salt; 1½ cup (360 ml) water; ¾ cup (150 g) granulated sugar (optional); 3 tablespoon (45 g) unsalted butter, cold, cut into cubes (optional); 3 tablespoon (45 ml) water (optional); ¼ teaspoon (1½ g) fine sea salt (optional)

From the MyKitchenBank Kitchen

Silky Spanish flan transformed into frozen popsicles. Sweetened condensed and evaporated milk create a luxurious custard base that's cooked sous vide-style in the Instant Pot, then frozen in molds. A drizzle of homemade caramel adds the signature flan crunch and bittersweet flavor. No stovetop candy-making needed—the Instant Pot handles the cooking perfectly.

Prep: 15 min
Cook: 20 min
Wait: 8 hr
Total: 8 hr 35 min
Makes: 10 flan pops (about 3 oz / 85 ml each)

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Steps

Before you start

Gather ten 3-oz (85 ml) popsicle molds or small paper cups and wooden sticks
Ensure the Instant Pot trivet and steamer basket fit inside your Instant Pot
Have a heat-safe bowl and ice bath ready for the custard after cooking
Read through the caramel step—it can be made ahead or skipped if preferred

1
Blend the custard base
- In a blender, combine the sweetened condensed milk, evaporated milk, egg yolks, vanilla extract, and fine sea salt.
- Blend on high for 45 seconds until completely smooth and uniform.
- Pour through a fine-mesh sieve into a heat-safe glass bowl, pressing gently to remove any air bubbles and ensure a silky texture.
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Ready when: mixture is smooth with no visible egg streaks
Tip: Straining removes any unblended bits of egg white or condensation, which keeps the final texture perfectly creamy.
2
Set up the Instant Pot
- Pour 1½ cups (360 ml) of water into the Instant Pot liner.
- Place the trivet or steamer basket on the bottom.
- Carefully set the glass bowl with custard on the trivet; the bowl should not touch the water or the sides of the pot.
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Ready when: bowl sits securely and evenly on the trivet
Tip: The bowl must not rest in water; it sits above it so steam cooks the custard gently and evenly.
3
Cook under pressure
- Close the Instant Pot lid and set the valve to sealing.
- Press the Pressure Cook or Manual button and set for 20 minutes at high pressure.
- The pot will take 5–7 minutes to reach pressure before cooking begins.
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Ready when: Instant Pot beeps when time is complete; custard jiggles slightly but does not slosh when the bowl is gently nudged
Tip: Do not open the pot early. The gentle, even heat of the Instant Pot keeps the custard creamy—overcooking it will make it grainy.
4
Release pressure and cool
- When the timer sounds, turn the valve to venting and let pressure release naturally for 5 minutes, then finish with a quick release.
- Carefully remove the glass bowl using heat-safe tongs or a kitchen towel (it will be very hot).
- Set the bowl into an ice bath and stir gently every minute for about 5 minutes until the custard is cool to the touch.
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Ready when: custard feels cool on the bottom of the bowl and stirs smoothly without visible heat shimmer
Tip: Cooling quickly prevents the custard from overcooking from residual heat and ensures a smooth, dense texture when frozen.
5
Fill the molds
- Once cooled, pour the custard into your popsicle molds or paper cups, filling each to about ¾ full (about 3 oz / 85 ml each).
- Insert wooden sticks if using paper cups, or follow your mold's instructions for stick placement.
- Cover the molds to prevent freezer burn.
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Ready when: all molds are filled evenly and sticks are secure
Tip: Leave a bit of headroom so the custard can expand slightly as it freezes without pushing out of the molds.
6
Freeze overnight
- Place the molds in the freezer for at least 8 hours or until completely firm (overnight works best).
- The pops should feel rock-solid when you tap them.
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Ready when: pops are completely rigid and do not move in the molds when shaken
Tip: Overnight freezing (rather than a shorter freeze) creates a denser, creamier texture similar to traditional flan.
7
Make the caramel (optional)Oven 350°F / 175°C
- If you want the classic flan caramel topping, combine ¾ cup (150 g) granulated sugar and 3 tablespoons (45 ml) water in a small saucepan.
- Set over medium heat and stir only until the sugar dissolves, then stop stirring and let it cook.
- Swirl the pan occasionally so the sugar cooks evenly.
- After about 5 minutes, watch closely: the caramel will begin to turn golden at the edges, then deepen to a medium amber (around 350°F / 175°C on a candy thermometer, or when it smells rich and slightly nutty).
- Remove from heat, add 3 tablespoons (45 g) cold butter and ⅛ teaspoon (0.75 g) sea salt, and stir gently until the butter melts and incorporates.
- Pour the caramel onto a parchment-lined baking sheet to cool and harden, then chop or crack it into bite-sized pieces.
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Ready when: caramel is medium amber (about 350°F / 175°C) and smells rich and toasted; when cooled on parchment, it breaks into crisp pieces
Tip: Do not stir after sugar dissolves, or it will crystallize. Swirl the pan only. Watch the color carefully—dark caramel tastes bitter.
8
Unmold and serve
- Run warm water over the outside of the molds for 10 seconds to loosen the pops.
- Gently wiggle and pull to remove them.
- If you made caramel, sprinkle or press small caramel pieces onto the top of each pop.
- Serve immediately or return to the freezer on a parchment-lined tray until ready to eat.
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Ready when: pops release cleanly from molds and stand upright on their sticks
Tip: Warm water on the outside of plastic molds (not hot) helps the custard release without melting the pop.

Good to know

Tips

The Instant Pot's gentle steam cooks the egg yolks to a safe internal temperature (160°F / 71°C) while keeping them silky. Traditional flan is baked, which can overcook the edges; the Instant Pot prevents this.
Do not skip the ice bath after cooking. It stops the custard from cooking further and ensures a smooth, creamy freeze.
For perfect caramel, use a candy thermometer. Medium amber (around 350°F / 175°C) is sweeter and less bitter; dark amber (360°F / 182°C) is more intense and sophisticated.
Serve the pops straight from the freezer while they are very cold and dense. They soften quickly at room temperature since the custard base has high fat content.

Make ahead

The pops can be made up to 2 weeks ahead and frozen solid. The caramel can be made 3 days ahead and stored in an airtight container at room temperature; chop and add just before serving.

Storage & reheating

Store frozen pops in an airtight container or freezer bag in the freezer for up to 2 weeks. No thawing or reheating needed—consume straight from the freezer. Once unmolded, return to the freezer on a parchment-lined tray to prevent sticking.

Substitutions

large egg yolks → 2 tablespoons (20 g) cornstarch mixed with 2 tablespoons (30 ml) milk. For an eggless version, whisk the cornstarch mixture into the milks before cooking. The texture will be slightly less silky but still rich and custard-like. Cooking time remains the same.
vanilla extract → ½ teaspoon vanilla bean paste, or a small piece of fresh vanilla bean (split and scraped). Vanilla bean paste and fresh seeds add deeper, more complex flavor than extract. Use the same amount of paste, or blend fresh bean scrapings into the blender.
granulated sugar → store-bought dulce de leche or cajeta drizzled on top instead of homemade caramel. Skips the caramel-making step entirely. Warm dulce de leche slightly so it drizzles, then chill before serving.
sweetened condensed milk → heavy cream (180 ml) plus 3 tablespoons (45 g) honey or agave nectar. For a less sweet version, replace condensed milk with cream and honey. Adjust sweetness to taste; the texture will be slightly less dense.