每次去意大利或墨西哥餐館，我最喜歡的飯後甜點就是creme brulee 或Flan。其實creme brulee和墨西哥的著名甜點Flan，或台灣的布丁幾乎雷同，只是creme brulee用火槍點燃上面的一層糖，糖遇到火就馬上形成一層焦焦的糖，谷歌英文翻譯是法式焦糖布丁。
前不久媳婦做Flank，非常好吃。感恩節在老二家聚餐，我去買了好幾個小碟子，準備練習作，有媳婦在旁當顧問，失敗的機率比較小。
照著食譜用Instant Pot作，手續十分簡單。
先用1/2杯糖和2大湯匙水在中火上不斷攪拌，待成暗棕色焦糖，就塗在布丁平碗中。
在小鍋内加一杯2%低脂牛奶，一杯Heavy Cream，1/4杯糖，2茶匙香草精和一點鹽巴，中火，待糖融化即可關火。在另一大碗裏打三個蛋輕輕攪匀，徐徐加入剛剛的溫熱奶，然後放在剛剛塗了焦糖的布丁平碗，用錫箔紙蓋緊，Instant Pot裏放一杯水，擺上架子，高壓煮9分鐘后，拿出放涼后擺入冰箱4小時以上，隔夜更佳。食用時倒蓋扣在另一盤中。
生日蛋糕已經不太受歡迎了，不管大人小孩，每次生日都很難處理剩下的蛋糕，感恩節過後，我用大平碗做了個大號布丁，上插蠟燭，又漂亮又受歡迎，而且分量不會像蛋糕那麽多，看來2021年以後的生日再也不必買令人頭疼的生日蛋糕了！
FLAN 英文食譜如下：
Ingredients
Caramel Syrup
• ▢½ cup (100g) white sugar
• ▢2 tablespoons (30ml) cold water
Flan
• ▢1 cup (250ml) 2% milk
• ▢1 cup (250ml) heavy cream
• ▢¼ cup (50g) sugar
• ▢2 teaspoons (10ml) vanilla extract
• ▢1 pinch sea salt
• ▢3 extra large eggs , lightly beaten
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Make Caramel Syrup: Heat ½ cup (100g) white sugar and 2 tbsp (30ml) cold water in a saucepan over medium-high heat. Swirl occasionally until dark golden brown (mahogany) in color. Divide the caramel into six 177 ml ramekins. Then, allow the caramel syrup to cool.
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Make Milk Mixture: Heat up 1 cup (250ml) 2% milk and 1 cup (250ml) heavy cream in a medium pot. Add ¼ cup (50g) sugar, 2 tsp (10ml) vanilla extract, and a pinch of sea salt to the hot milk, then stir until the sugar fully dissolves.
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Temper Eggs: Beat 3 extra large eggs lightly in a medium bowl. Slowly bring the eggs temperature up by pouring warm milk mixture into the eggs little by little. Continue to whisk and pour the remaining milk mixture into the eggs.
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Pour Flan Mixture in Ramekins: Pour the mixture in the caramel-filled ramekins through a strainer. Then, tap ramekins against the counter to let the air bubbles rise to the surface. Remove all the bubbles on the surface with a spoon or a blowtorch. Cover each ramekin tightly with aluminum foil.
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Pressure Cook Flan: Add 1 cup (250 ml) of cold water in Instant Pot. Place steamer rack in Instant Pot. Then put the covered ramekins on the rack.
With Venting Knob at Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure cook at High Pressure for 9 minutes + Natural Release. Open the lid carefully.
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Chill in Fridge: Remove ramekins from Instant Pot. Set aside to cool. Refrigerate Instant Pot Flan to firm for at least 4 hours (preferably overnight).
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Serve Flan: Run a knife around the ramekins and invert onto a plate. Then, serve cold!
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