Puddings & Custards Middle EasternMedium

Instant Pot Pomegranate Molasses Flan with Caramelized Walnuts

Name: Instant Pot Pomegranate Molasses Flan with Caramelized Walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 can (14 oz) (395 ml) sweetened condensed milk; 3 tablespoons (45 ml) pomegranate molasses; 4 large eggs, at room temperature; ½ cup (120 ml) whole milk; 1 teaspoon (5 ml) pure vanilla extract; ¼ teaspoon (1½ g) kosher salt; ¾ cup (150 g) granulated sugar; 3 tablespoons (45 ml) water; 1½ cups (150 g) walnut halves, lightly toasted; 3 tablespoons (43 g) unsalted butter; ¼ teaspoon (1½ g) fleur de sel or Maldon sea salt; 1½ cups (360 ml) water (for Instant Pot)

From the MyKitchenBank Kitchen

A silky Middle Eastern-inspired flan infused with pomegranate molasses, cooked perfectly in the Instant Pot. The tart, molasses-sweet custard is topped with buttery caramelized walnuts that add crunch and depth. This elegant dessert is less sweet than traditional flan, with a sophisticated flavor profile that works beautifully after a rich meal.

Prep: 15 min
Cook: 20 min
Wait: 1 hr 15 min
Total: 1 hr 50 min
Makes: 6 flan servings (6-ounce ramekins)

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Ingredients

6 servings

For the flan
1 can (14 oz) (395 ml) sweetened condensed milk
3 tablespoons (45 ml) pomegranate molasses
4 large eggs, at room temperature
½ cup (120 ml) whole milk
1 teaspoon (5 ml) pure vanilla extract
¼ teaspoon (1.5 g) kosher salt
For the caramel
¾ cup (150 g) granulated sugar
3 tablespoons (45 ml) water
For the caramelized walnuts
1½ cups (150 g) walnut halves, lightly toasted
3 tablespoons (43 g) unsalted butter
¼ teaspoon (1.5 g) fleur de sel or Maldon sea salt
1½ cups (360 ml) water (for Instant Pot)

Equipment (10)

Instant Pot (6-quart or larger)
6-ounce ramekins (6 pieces)
Instant Pot trivet
9×13-inch (23×33 cm) baking pan or cake pan (to use as water bath insert)
Small saucepan
Medium saucepan
Immersion blender or regular blender
Whisk
Measuring cups and spoons
Small sheet pan (for toasting walnuts)

Steps

Before you start

Preheat the oven to 350°F (175°C) for toasting walnuts
Gather six 6-ounce ramekins and check that they fit inside your Instant Pot with the trivet
Read through the entire recipe—timing is important for both the flan and walnuts

1
Toast the walnutsOven 350°F / 175°C
- Spread walnut halves on a small sheet pan and toast in the preheated 350°F (175°C) oven for 6–8 minutes, until fragrant and lightly golden.
- Shake the pan halfway through.
- Set aside on a plate to cool.
- Leave the oven off for now.
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Ready when: Walnuts are fragrant and light golden brown
Tip: Don't skip toasting—it deepens the walnut flavor dramatically and prevents the caramelized walnuts from tasting raw.
2
Blend the flan mixture
- In a blender or using an immersion blender, combine the sweetened condensed milk, whole milk, pomegranate molasses, room-temperature eggs, vanilla extract, and kosher salt.
- Blend on high for 1–2 minutes until completely smooth and homogenized.
- The mixture should be pale and frothy.
- Strain through a fine-mesh sieve into a bowl to remove any air bubbles and ensure a silky texture.
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Ready when: Mixture is smooth, homogenized, and pale pink
Tip: Straining removes air bubbles that would create holes in the flan and ensures the silkiest possible texture.
3
Make the caramelOven 350°F / 175°C
- Pour the granulated sugar and 3 tablespoons water into a small saucepan.
- Do not stir—just let the sugar and water sit together.
- Place the pan over medium heat and watch carefully.
- After 2–3 minutes, the sugar will begin to dissolve.
- Gently swirl the pan (don't stir) to distribute the sugar evenly.
- Continue heating for 5–7 minutes total until the caramel is deep amber in color (about 350°F / 175°C on a candy thermometer, if you have one).
- The color should resemble dark honey or cola.
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Ready when: Caramel is deep amber and smells nutty and slightly bitter
Tip: Watch the pan closely—caramel burns very quickly. Once it's amber, remove it immediately or the bitterness will overpower the flan's delicate flavor.
4
Coat the ramekins
- Carefully and quickly, pour a small amount of hot caramel (about 1½ tablespoons per ramekin) into each of the six 6-ounce ramekins, tilting and rotating each one to coat the bottom and sides.
- Work fast because caramel hardens quickly.
- Set the caramel-coated ramekins aside on a heatproof surface.
- Any leftover caramel can be discarded or reserved for drizzling.
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Ready when: Each ramekin is evenly coated with caramel on the bottom and sides
Tip: Work quickly and carefully to avoid burns. If caramel hardens before you finish a ramekin, return the pan to low heat for 5 seconds to soften it.
5
Fill the ramekins
- Divide the strained flan mixture evenly among the six caramel-coated ramekins, pouring until each is about three-quarters full.
- You should use all of the mixture.
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Ready when: All ramekins are evenly filled three-quarters full
Tip: Pouring slowly and carefully prevents splashing caramel and ensures an even distribution.
6
Set up the Instant Pot
- Pour 1½ cups water into the Instant Pot and place the trivet inside.
- Create a water bath by placing the 9×13-inch baking pan or cake pan on top of the trivet—this will cradle the ramekins and keep them stable.
- Carefully arrange the filled ramekins in the pan.
- They can touch but should not overlap.
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Ready when: Water is in the pot, trivet is seated, and ramekins are arranged in the water bath pan
Tip: The water bath ensures gentle, even cooking. If your ramekins don't all fit, you can cook them in batches or use a stackable insert tray.
7
Cook the flan under pressure
- Close the lid of the Instant Pot and set the valve to 'sealing.' Press the Pressure Cook or Manual button and set the time to 12 minutes on high pressure.
- The pot will take about 3–4 minutes to reach pressure before the timer starts.
- Once cooking is complete, let the pressure release naturally for 10 minutes.
- Then carefully move the valve to 'venting' to release any remaining pressure.
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Ready when: Pressure indicator drops after natural release, and the pot beeps when pressure is fully released
Tip: Natural release prevents the flan from cracking due to sudden temperature change. Don't skip this step.
8
Cool and chill the flan
- Open the Instant Pot carefully (steam is hot) and use tongs or a silicone sling to remove the water bath pan with the ramekins.
- Place the pan on a wire rack and let the ramekins cool at room temperature for 30 minutes.
- Then cover them loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Cold flan is easier to unmold and has the proper creamy texture.
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Ready when: Flan is cold to the touch and set when gently jiggled (just a slight wobble in the center)
Tip: The longer the flan chills, the better it sets and the easier it unmolds. Overnight is ideal.
9
Make the caramelized walnuts
- In a medium saucepan, melt the unsalted butter over medium heat.
- Add the toasted walnuts and stir gently for 2–3 minutes to coat them evenly.
- The walnuts should smell warm and buttery.
- Immediately transfer to a paper-towel-lined plate and sprinkle with fleur de sel while still warm.
- Let cool completely (about 5 minutes).
- The walnuts will crisp up as they cool.
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Ready when: Walnuts are golden and crispy, salt has adhered to the surface
Tip: Don't leave the walnuts in the pan after they're coated or they'll continue to darken and become bitter. Move them to a cool surface immediately.
10
Unmold the flan
- Run a thin knife around the inside edge of each ramekin to loosen the flan.
- Place a small serving plate upside down over a ramekin.
- Quickly invert together so the flan slides onto the plate, caramel-side up.
- If the flan sticks, place the ramekin briefly under warm running water for 10 seconds to soften the caramel, then try again.
- Repeat with the remaining ramekins.
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Ready when: Flan slides cleanly onto the plate with the caramel forming a pool around it
Tip: Warm water helps release stubborn flans without cooking them further. The caramel should flow freely around the flan.
11
Serve
- Top each flan with a generous handful of caramelized walnuts and a light drizzle of the cooking liquid from any caramel that pooled around the flan (optional).
- Serve immediately while the flan is chilled and the walnuts are crispy.
- A small spoon of whipped cream or a dollop of Greek yogurt is lovely on the side if desired, though not necessary.
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Ready when: Flan is plated and garnished
Tip: Serve the flan cold but not frozen. The contrast between the chilled, creamy custard and the warm, buttery walnuts is essential to the dish's appeal.

Good to know

Tips

Pomegranate molasses is worth sourcing from a specialty Middle Eastern or international market—it's not the same as pomegranate juice or concentrate. Its concentrated, tart flavor is essential to this recipe's character.
Room-temperature eggs blend more evenly and cook more gently than cold eggs. Remove them from the refrigerator 30 minutes before blending.
The caramel must be deep amber, not light; pale caramel will taste sweet but bland. If you're nervous, use a candy thermometer and aim for 350°F (175°C).
The flan will have a slight jiggle when you first remove it from the Instant Pot, but it will continue to set as it cools and chills. This is correct—a completely firm flan will be rubbery.

Make ahead

The flan can be made up to 2 days ahead; keep it covered in the ramekins in the refrigerator. Unmold and top with caramelized walnuts just before serving. The caramelized walnuts can be made several hours ahead and stored in an airtight container at room temperature.

Storage & reheating

Refrigerate covered in the ramekins for up to 3 days. Once unmolded, flan should be served within a few hours. Do not freeze. Caramelized walnuts keep in an airtight container at room temperature for up to 2 days (they soften if stored longer in humidity).

Substitutions

pomegranate molasses → balsamic vinegar (use 2 tablespoons) mixed with 1 tablespoon honey. This creates a tart-sweet depth, though the flavor profile shifts away from the Middle Eastern character. Pomegranate molasses is recommended.
pomegranate molasses → tamarind paste (use 2 tablespoons) mixed with 1 tablespoon sugar. Tamarind offers a similar tart-sweet quality and is authentic to some Middle Eastern desserts. This will make the flan slightly more savory-tasting.
walnut halves → blanched almonds, pistachios, or hazelnuts. Any nut works; toast and caramelize using the same method. Pistachios add a striking green color.
pure vanilla extract → 1 teaspoon rose water or 0.5 teaspoon cardamom powder. Rose water or cardamom add a distinctly Middle Eastern aromatic note that complements pomegranate molasses beautifully.