For the caramel:
In a saucepan, pour the sugar and lemon juice, then heat over medium heat until the caramel turns an amber color.
Add the boiling water carefully and stir constantly. Cook for about 3 minutes until the caramel is very smooth.
Carefully pour the caramel into the bottom of the flan pan and tilt it gently to evenly cover the bottom and sides. Let cool.
For the flan:
In a large bowl, crack the eggs. Add the condensed milk, milk, water and vanilla extract.
Using a whisk, beat the mixture until all the ingredients are fully incorporated and the preparation is homogeneous.
Strain this preparation through a strainer directly into the caramelized mold, in order to eliminate impurities and obtain a smoother flan.
Cooking :
Cover the mold with its lid or aluminum foil and place it in the pressure cooker.
Pour water into the casserole dish until it reaches a height of about 3 to 4 cm.
Close the pressure cooker and cook over medium heat. When the valve indicates that maximum pressure has been reached, reduce the heat and cook for 10 minutes.
Remove the casserole from the heat and allow the pressure to release naturally before opening the lid.
Finishing :
Once the pressure has completely released, open the pressure cooker and remove the mold.
Let the flan cool to room temperature, then refrigerate for a few hours to set.
To unmold, run the blade of a knife around the flan, place a serving dish on the mold and turn over with a sharp movement.
Serve the flan very cold, accompanied if you wish with fresh fruit or a coulis of your choice.
Enjoy this condensed milk flan, a classic and timeless dessert, perfect to end a meal or for a gourmet break at any time of the day.
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