Pressure cooker flan

Dear 399 followers of Lobstersquad,
I´ve never told you, because I am a very slapdash blogger, but I´m sure you can guess; I love you, and I don´t say it enough. Likewise, dear readers. I´d love to give you all a great big hug.
I would also love to get down to tidying up this old blog, and use the new Blogger templates that allow the followers to show, and all those new bells and whistles. I promise you, it´s been on my list for long, and I hope to be able to do it soon, and make a proper links sidebar, and organize the tags. All those things.
There will also be a Lobstersquad surprise soon (and no, it´s not another baby). Three friends and I have teamed up to start up a little editorial project that we´re very excited about. The drawing above is part of it.
But for now, here´s a recipe I mentioned earlier, suitable for hectic lifestyles, and for celebrating eggy easter.

Pressure Cooker Flan

Take 3 eggs and 500 ml milk, 5 tbs sugar, and mix well, in a blender if you can.
Do the caramel trick with two tablespoonfuls of sugar in a soufflé dish that fits inside your pressure cooker, while you boil two cups of water in it (this is just to save time).

Cool the caramel a little by swirling it around, and pour the egg and milk mix in. Cover with aluminum foil and put in the steamer basket of the cooker. Bring up to pressure and count 15 minutes. Let the pressure drop naturally for about five.
Let cool and unmold. Eat chilled.

This is it. The silky, smooth, elegant flan of dreams. It helps to use the oh-so-excellent Scottish milk I find here, but normal milk works well. If you´re feeling decadent, use half milk half cream. I like puddings to be not very sweet, so you might want to add sugar.
Serve on its own or with strawberries (or strawberries and cream).

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