Preparation:

Coat the mold with caramel and place it in the freezer to cool the caramel.

Beat the eggs with the sugar and lemon zest. For a smoother flan, mix the ingredients gently. For a flan with small holes, beat more vigorously to create some foam. Add the milk and mix carefully.

Pour the mixture into the mold or flanera and cover with its lid. If you don't have a lid, seal it with aluminum foil and a rubber band.

Pour about 1 inch of water into the pressure cooker and place the flan mold inside.

Once the pressure regulator rises, keep at a boil for 5 to 10 minutes (I did 10 minutes).

Let the pressure release completely before opening the cooker. Check if the flan is set by inserting a skewer; it should come out clean. If it's not fully set, cook for a few more minutes.

Unmold the flan only when it is completely cool to prevent it from breaking.