Move over, cake in a mug, make room for flan in a jar

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Planning for flan? It can be a beautiful and impressive dessert, but slicing it up usually takes away some of that visual appeal. That doesn’t have to be the case if you make each guest their own individual flan in a jar. These will ensure you'll plate up to perfection!
This recipe does require a pressure cooker, but it’s worth it to have perfect little flans to flop out onto individual plates. Serve with a tiny sprig of mint to get your guests wondering if they accidentally wandered into a five-star restaurant.
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Cooktop Cove
Flan in a jar
6
30 minutes
10 minutes
2 hours 10 minutes
½ cup white sugar
1 tablespoon hot water
1 1/3 cups whole milk
1/3 cup sweetened condensed milk
2 large eggs, beaten
1 egg yolk, beaten
¼ teaspoon salt
1 teaspoon vanilla extract
In a small, heavy-bottomed saucepan, heat the sugar over a medium-low heat, until it begins to liquify. Continue to cook, without stirring, until the sugar is an amber color, about 2 minutes.
Add the hot water, and stir well, then transfer the mixture to six 4-ounce jars.
Place a second small, heavy-bottomed saucepan over a medium heat, and add the milk until just before scalding. Then, remove the milk from the heat, and transfer it to a bowl.
In a second bowl, whisk together the sweetened condensed milk, eggs and yolk, salt and vanilla. Add a little of the hot milk mixture to the egg mixture to temper it, and whisk constantly until well-combined. Repeat this once more before adding the egg mixture to the remaining milk mixture in a steady stream, whisking constantly to ensure the eggs don't scramble.
Divide the custard mixture between the jars, and seal the jars with lids.
Place the jars on a trivet inside a pressure cooker with 1 cup of water, lock the lid, and cook on high for six minutes.
Let the pressure release for 10 minutes before quick-releasing the rest.
Allow the jars to cool at least 30 minutes before transferring them to the refrigerator to cool for an hour before serving.
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