Name: Pressure-Cooker Espresso and Toasted Almond Flan
Yield: Serves 6–8
Ingredients: 4 large eggs, at room temperature; 1 (14-oz [425-ml]) can sweetened condensed milk; 14 oz (425 ml) whole milk; 3/4 cup (175 ml) plus 1 tbsp (180 ml) unsweetened brewed espresso; 1 tsp (5 ml) pure vanilla extract; 1 tsp (5 ml) almond extract; 1/2 tsp espresso salt; 1/2 cup (100 g) cane sugar; 1/2 cup (73 g) toasted almonds, sliced, for garnish; Ground espresso, for garnish

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Photo by Ken Goodman

A perfect marriage of two of the very things that represent my love of food and culture: espresso and flan. It doesn’t get much better than this. The toasty almonds add great texture and the espresso will subtly keep you energized.

Recipe notes

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