Instant Pot Matcha and White Chocolate Flan

Steps

1. 1

   Make the caramel

   • In a medium saucepan, combine the ½ cup sugar and 2 tablespoons water.
   • Heat over medium heat without stirring, gently tilting the pan if needed to combine.
   • Watch carefully as the sugar dissolves and begins to caramelize, 6–8 minutes.
   • When the mixture reaches a deep amber color (the color of a copper penny), remove from heat.
   • Working quickly, divide the hot caramel among the six ramekins, tilting each one to coat the bottom and sides evenly.
   • Set aside on a heatproof surface to cool and harden.

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   Ready when: Caramel is deep amber color, like melted copper

   Tip: Do not stir the caramel—tilting the pan gently ensures even cooking. If it darkens too quickly, lower the heat. Work fast once caramel is ready, as it hardens quickly.

2. 2

   Prepare the custard base

   • In a blender, combine the 4 large eggs, evaporated milk (12 fl oz / 354 ml), whole milk (½ cup / 120 ml), sifted matcha powder (2 teaspoons / 5 g), vanilla extract (1 teaspoon / 5 ml), and fine sea salt (¼ teaspoon / 1.5 g).
   • Blend on high until completely smooth and pale green, 1–2 minutes, scraping down the sides once.
   • The matcha should be fully incorporated with no visible specks.

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   Ready when: Mixture is smooth, uniform pale green color with no matcha lumps

   Tip: Sifting the matcha first prevents lumps in the final custard. Blend just until smooth—overmixing can incorporate air bubbles that create a less silky texture.

3. 3

   Melt and incorporate white chocolate

   • Pour the blended custard through a fine-mesh sieve into a medium bowl, pressing gently through the strainer to catch any residual matcha bits.
   • This ensures an ultra-smooth texture.
   • Add the finely chopped white chocolate (4 ounces / 115 g) to the warm custard and let sit for 1 minute.
   • Whisk gently until the chocolate is fully melted and incorporated, 2–3 minutes.
   • The custard should be homogeneous and pale jade-green with a silky sheen.

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   Ready when: White chocolate is fully melted; no visible flecks remain

   Tip: Straining removes any curdled or lumpy bits and guarantees the silkiest flan. White chocolate melts easily and can curdle if overheated, so gentle whisking over residual heat is ideal.

4. 4

   Pour custard into prepared ramekins

   • Carefully pour the custard mixture into each prepared ramekin over the caramel, dividing evenly (about 3.5 ounces / 105 ml per ramekin).
   • Fill just below the rim, leaving about ½ inch of headspace.
   • Tap each ramekin gently on the counter a few times to release air bubbles trapped in the custard.

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   Ready when: All ramekins filled evenly; no visible air bubbles at the surface

   Tip: Gentle tapping releases trapped bubbles that would create a pitted surface. Do not stir the custard while pouring—keep the matcha and chocolate evenly suspended.

5. 5

   Set up the Instant Pot water bath

   • Make sure the inner pot contains 1 cup of water and the trivet is in place.
   • Fold a long piece of aluminum foil (about 2 feet long) lengthwise twice to create a handle sling.
   • Place the sling on the trivet in an X pattern, with ends overhanging on opposite sides.
   • This sling will help you lift the ramekins out safely after cooking.
   • Arrange the filled ramekins on the trivet in a circle, with the sling underneath supporting them.

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   Ready when: Ramekins are stable on trivet; sling ends are accessible for lifting

   Tip: The sling prevents direct contact between the pot and ramekins, distributing heat gently and allowing you to safely remove all ramekins at once. Do not skip this step.

6. 6

   Cook the flans under pressure

   • Cover the Instant Pot with the lid and set the valve to sealing.
   • Cook on high pressure for 12 minutes.
   • When the cooking time completes, let the pressure release naturally for 10 minutes (do not quick-release).
   • After 10 minutes, if there is still pressure remaining, carefully open the valve to release any residual pressure.

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   Ready when: Flans are set on the edges but still jiggles slightly in the center when the pot is gently moved

   Tip: Natural pressure release is crucial—a quick release can cause the delicate custard to curdle or crack. The center should still have a slight jiggle; carryover heat will finish the cooking as they cool.

7. 7

   Remove and cool the flans

   • Carefully open the Instant Pot lid, tilting it away from you to avoid steam burns.
   • Using the foil sling handles, carefully lift the ramekins straight up and out of the pot and transfer them to a clean kitchen towel.
   • Allow the flans to cool at room temperature for 30 minutes without moving them.

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   Ready when: Flans have cooled to room temperature; centers are firm but still slightly soft when gently jiggled

   Tip: Do not move the ramekins during cooling—any disturbance can crack the delicate custard. The flan will continue to set as it cools.

8. 8

   Chill and serve

   • Once cooled to room temperature, transfer the ramekins to the refrigerator and chill for at least 4 hours, preferably overnight.
   • To unmold, run a thin knife around the edge of each flan to loosen it from the ramekin.
   • Place a serving plate over the top of a ramekin and invert quickly and confidently.
   • The caramel should flow onto the plate.
   • If serving in the ramekin, top with a light dusting of matcha powder or white chocolate shavings.

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   Ready when: Flan is firm and holds its shape when unmolded; caramel flows smoothly onto the plate

   Tip: Chilling overnight allows the flan to set completely and allows the matcha flavor to deepen. If unmolding proves difficult, dip the ramekin briefly into hot water (about 10 seconds) to slightly soften the caramel.