Measure the sugar and the water and place it in a pot. I use the same pot that I’m going to use to make the flan.

Bring them to the stove al low heat for it to start the process of caramelization.

Keep moving it around to ensure that all sugar gets dissolved.

When you start noticing the change of color allow it a little it longer and as soon as you have the desired color remove fast for the heat.

Start moving the flan around to ensure all borders are covered in caramel. (be super careful is really hot!!) When is completely covered put it aside.

In a blender mix all the ingredients starting with the condense milk and the whole milk.

When they have been incorporated add the vanilla extract and the cornstarch dissolved in a little of the milk.

Then you will add the eggs all together and you are going to mix until they have been incorporated. Try not to over mix.

Pour the mix in the pot and close the lid.

Add 2 cups of water in the IP and lower the pot in a trivet.

Select Pressure cook for 20 min and do a 10min NPR (Natural Release).

When finish take a knife and go through the sides to separate and turn it around. Let it stand for 30min before putting it in the fridge.

Better to wait 2 hours and enjoy!!!