(Optional: Fashion a Foil handle by rolling out a long piece of foil and folding it lengthwise. MUST be long enough to wrap around bowl and act as handles)
Instructions
In a mixing bowl separate egg whites and egg yolks. Set Egg whites in a storage container and keep in the fridge for other recipes.
Wisk the egg yolks together until well blended DO NOT OVER MIX.
Slowly mix in condensed milk, and then evaporate milk, Mix well
Mix in the sugar and vanilla DO NOT OVER MIX YOU DONT WANT BUBBLES!
Dump the water into the pot and then add the trivet.
In 2 Pyrex Bowls pour in caramel at the bottom of the bowls to cover entire bottoms.
Split the liquid mix into the two bowls evenly.
Cover each of the bowls with foil tapping sides gently to release any extra bubbles.
Use the foil handle you fashioned earlier to prop the bowl on top of and then place onto of trivet.
Fold handles down on top of the bowl and then place the lid on and lock.
Cook on Manual 16 Minutes with a 10 minute NPR
Remove and then do a toothpick check. If the toothpick comes out clean then load in the other bowl of leche flan and repeat cook time above.
Once both are finished place in the fridge overnight (the longer it sits the better!).
To serve simply use a spatula to gently separate the flan from the sides of the bowl, and then use a larger plate to flip onto. TO FLIP use a large plate and place it on top of the bowl, once you have it safely secured flip the bowl and then twist side to side slowly until the flan falls.
Serve any time of the day with a hot cup of coffee.
Enjoy!
Recipe by Jays Sweet N Sour Life at http://www.jayssweetnsourlife.com/2017/02/pressure-cooker-filipino-leche-flan.html/