Dessert? The answer is always yes. In our cooking series, Ninja® Home Kitchen, Chef and TV Personality Alejandra Ramos challenges Chef Adam Gertler to recreate a Spanish classic: Arroz Con Leche Flan. Watch Adam attempt to whip up this two-in-one treat using only his Ninja® Foodi™ products. Think he can perfect it?
This dish contains the following allergens: Milk/Dairy
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Step-by-step instruction without your screen going to sleep
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 1
Add 1 ¼ cups water, basmati rice, milk, cinnamon, orange zest, and ½ cup of the granulated sugar to the pot and stir with a wooden spoon.
Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 5minutes. Select START/STOP to begin.
Step 3
When pressure cooking is complete, allow the pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
Step 4
Transfer the rice mixture from the pot and into a large bowland allow it to cool slightly. Rinse the pot, reinsert it in the unit and add 3 cups of water.
Step 5
Assemble your Ninja® Foodi® Power Blender & Processor System. Install the stacked blade in the 72-ouncepitcher,then add the heavy cream, eggs, egg yolks, vanilla extract, and salt. Select MANUEL, start blending on a low speed and gradually increase to medium and blend until the mixture is frothy and evenly combined. Pour the mixture into the bowl with the rice and stir to combine.
Step 6
Transfer the rice mixture into the caramel-coated 8–inch cake pan.
Step 7
Roll a sheet of aluminum foil to create a ring about 6 inches in diameter; place ring in center of pot. Cover the pan with aluminum foil and place it inside pot, on top of foil circle.
Step 8
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 25 minutes. Select START/STOP to begin.
Step 9
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Check to make sure flan is fully set in the middle. If the flan appears loose in the center, return to pressure cooker and cook additional five minutes.
Step 10
Let Flan cool 1 hour on the counter. Place in the refrigerator for at least four hours or overnight.
Step 11
To serve, heat 1–quart of water in a saucepan, do not bring to a boil.Dip the pan into the water and let sit for 10 minutes. Remove pan from water, remove the foil, and run a knife around the edges. Place a platter over the cake pan and invert.
Add 1 ¼ cups water, basmati rice, milk, cinnamon, orange zest, and ½ cup of the granulated sugar to the pot and stir with a wooden spoon.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 2 of 12
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 5minutes. Select START/STOP to begin.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 3 of 12
When pressure cooking is complete, allow the pressure to natural release for 10 minutes. After 10 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove the lid when the unit has finished releasing pressure.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 4 of 12
Transfer the rice mixture from the pot and into a large bowland allow it to cool slightly. Rinse the pot, reinsert it in the unit and add 3 cups of water.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 5 of 12
Assemble your Ninja® Foodi® Power Blender & Processor System. Install the stacked blade in the 72-ouncepitcher,then add the heavy cream, eggs, egg yolks, vanilla extract, and salt. Select MANUEL, start blending on a low speed and gradually increase to medium and blend until the mixture is frothy and evenly combined. Pour the mixture into the bowl with the rice and stir to combine.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 6 of 12
Transfer the rice mixture into the caramel-coated 8–inch cake pan.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 7 of 12
Roll a sheet of aluminum foil to create a ring about 6 inches in diameter; place ring in center of pot. Cover the pan with aluminum foil and place it inside pot, on top of foil circle.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 8 of 12
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 25 minutes. Select START/STOP to begin.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 9 of 12
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure. Check to make sure flan is fully set in the middle. If the flan appears loose in the center, return to pressure cooker and cook additional five minutes.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 10 of 12
Let Flan cool 1 hour on the counter. Place in the refrigerator for at least four hours or overnight.
200g
basmati rice, rinsed
900ml
milk
3
cinnamon sticks
3
thick strips orange zest
288g
granulated sugar, divided
780g
cups water, divided
480ml
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
1 cup
basmati rice, rinsed
4 ½ cups
milk
3
cinnamon sticks
3
thick strips orange zest
1 ½ cups
granulated sugar, divided
3 ¼
cups water, divided
2 cups
heavy cream
4
large eggs
3
large egg yolks
1 tablespoon
vanilla extract
1 ½ teaspoons
kosher salt
Step 11 of 12
To serve, heat 1–quart of water in a saucepan, do not bring to a boil.Dip the pan into the water and let sit for 10 minutes. Remove pan from water, remove the foil, and run a knife around the edges. Place a platter over the cake pan and invert.
