In a saucepan (preferably the one you'll use to make the flan), melt the sugar over very low heat or in a double boiler, stirring constantly to prevent burning. Let it harden and set aside.

Blend all the remaining ingredients together (you can use a blender). Pour the mixture into the prepared pan and cover tightly with aluminum foil.

Place the covered flan pan into a pressure cooker. Add enough water to reach just over halfway up the sides of the flan pan.

Seal the pressure cooker. Once it starts to whistle, cook for 45 minutes.

After 45 minutes, carefully release the pressure and open the cooker. Let the flan cool, then remove it from the cooker and chill for at least 5 hours (overnight is best).

To unmold, run a knife around the edge of the flan (like you would with a cake), then invert onto a plate. Enjoy!