When asked to list my favorite kitchen tools, the pressure cooker always makes the top three, along with my stand mixer and my food processor. I mostly use the pressure cooker for meat and other savory dishes, however. When I opened private chef and blogger Bren Herrera’s cookbook Modern Pressure Cooking, I was elated to see the dessert chapter! Reading through all of the delicious recipes, I stopped in the flan section and honed in on the Decadent Espresso and Toasted Almond Flan. Cooking time? 16 minutes! Of course it has to chill to set up as it would in any case, but compare 16 minutes to the average one hour it takes in the oven, and it’s hard to find an excuse not to try this. —Kristina
Why Bren loves this recipe: It’s no secret flan is my claim to “fame.” It’s the one dessert I fell in love with as a kid, mostly because my Mother didn’t make it often, and when she did, it was rationed between my 4 siblings and our dad. Imagine that! A 1-quart size flan, split up between 7 people! When I discovered I could make my very own flan in a pressure cooker, not just in the oven in bain-marie, I was all in for making endless amounts of flan. This espresso flan, one of my favorites, was an effortless combination and is a simple reflection of two things that I love: my Cuban heritage and espresso. The espresso salt was a finishing touch I used to offer another layer of espresso taste and add a bit more texture. It creates a decadent balance of sweet and salty. The fact that it’s done in just 16 minutes (including pressure release time) makes this truly liquid gold!