1. Make a caramel by heating the 50 g of sugar in a Fagor pan, together with a couple of spoonfuls of water. When it starts to turn a golden colour, pour over the mould and carefully caramelise the bottom and sides.

2. Place your Fagor tartan on a heat source and heat 600 ml of milk over a medium heat, together with the cinnamon and lemon rind. Once the milk has been flavoured, remove it and leave it to cool down.

3. Mix the eggs with the yolks, the sugar and the 200 ml of entire milk. Avoid adding too much air to the mixture to prevent the final texture of the custard from bubbling.

4. Add the flavoured and strained milk to the above mixture.

5. Pour the mixture into the flanera, closed with its hermetic lid, and place the mould inside a Fagor pressure cooker.

6. Add water until it covers about ¾ parts of the flanera.

7. Close the pan, select the lowest working pressure your pressure cooker model allows and raise the heat source to maximum power.

8. Once the working pressure has been reached, reduce the intensity of the heat source to a minimum and leave it to cook for the time indicated, depending on the Fagor pressure cooker model

9. After a while, release the pressure using the «1 Natural Pressure Release» method described in your pressure cooker manual.

10. Allow the custard to cool down and then chill it for a few hours in the refrigerator so that it can be easily removed from the process.

Cooking times:

• CHEF EXTREME and CLASSIC models 12 – 14 minutes
• DUO, DUAL RAPID, LEVEL and RAPID XPRESS models in position I 10 – 12 minutes
• DUO, DUAL RAPID, LEVEL and RAPID XPRESS models in position II 06 – 08 minutes