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1
Add 2 cups of water to the pressure cooker base; insert the steamer basket and set aside.
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2
Break one of the eggs into a 4-cup measuring cup; separate the other egg, adding the yolk to the measuring cup and reserving the white for another use.
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3
Add the honey to the eggs and whisk together until well combined, then whisk in the milk.
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4
Pour the mixture through a fine-mesh strainer into six 4-ounce ramekins: cover each tightly with aluminum foil.
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5
Arrange the ramekins in the steamer basket, making sure they are level.
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6
Close and lock the lid of the pressure cooker.
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7
Cook at high pressure (see Notes) for 5 minutes/all cooker types.
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8
When the time is up, open the pressure cooker using the 10-Minute Natural Release method (see Notes.
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9
Check the flan for doneness (see Check Custards for Doneness, page 246).
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10
Lift the ramekins out of the cooker.
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11
Remove the foil and sprinkle crushed cookies over each flan and serve warm.
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12
Or if you prefer to serve them chilled, hold off on the crushed cookies.
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13
Instead, let the flans cool for about 30 minutes, then Cover with plastic wrap and refrigerate.
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14
Add the crushed cookies just before serving.
