In the metal pan you’ll use for the flan, add the brown sugar and heat over high heat until it melts and turns into caramel, being careful not to burn it. Remove from heat.

Blend all the remaining ingredients until smooth. Pour the mixture into the pan over the caramel, using a spatula to help if needed.

Cover the pan tightly with aluminum foil and a lid if you have one.

Carefully place the pan into the pressure cooker. Add tap water to the pressure cooker until it reaches about 2 fingers high or halfway up the side of the pan.

Close the pressure cooker and set the valve to position 2. Cook over high heat for 15 minutes, then turn off the heat. Wait until you can safely open the pressure cooker, then transfer the pan with the flan to the refrigerator and chill for 2 to 3 hours.

Once chilled, remove the flan from the pan and serve!