Instructions

Combine the 1/3 cup of sugar and a small glass of water in a non-stick aluminum Magefesa pan. Cook over medium heat until water evaporates and sugar takes a golden brown color. Remove from heat and pour carefully into the custard mold, tilting it to cover bottom and sides. Mix the cream with milk and heat in a non-stick aluminum Magefesa saucepan with the peel of the Orange avoiding the white part of the crust, leave to cook over low heat a few minutes until it aromatic well. In a blender, we beat the eggs with the sugar, add the laundry mixture of cream and milk and orange marmalade, blend well. Pour the mixture into a flanhole with lid. Introduce the flanhole closed in a Practika Plus Magefesa pressure cooker, add water until a quarter of the mold and close the cooker. Let Cook in position 2 for 5 min from the maximum pressure and heat to a minimum. Leave the pressure of steam is released and open the pressure cooker, remove the flan and leave to cool before unmold.

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