If you don't have a bundt pan or flan mold but do have a pressure cooker, you can make it in there. If you want to know how, ask and I'll gladly explain or upload the recipe for the pressure cooker.

Caramelize the mold where you'll make the flan by combining the sugar with the same amount of water in tablespoons. Heat over medium until it melts and forms a dark brown syrup, which will coat the mold to prevent the flan from sticking and give it its distinctive flavor.

Once the mold is caramelized, set it aside. While it cools, blend the sweetened condensed milk, evaporated milk, heavy cream, eggs, and banana in a blender (if you want a different flavor, swap the banana for other ingredients like 1 tablespoon of instant coffee, vanilla extract, etc.).

Blend the mixture and carefully pour it into the caramelized mold, placing a spoon at the bottom to prevent the liquid from hitting the bottom too hard and dislodging the caramel (remember, this prevents the flan from sticking to the mold). The flan in the photo stuck a little because the pressure cooker has a heat-diffusing circle at the bottom that gets very hot, so it sticks if not well caramelized.

Cook it in a water bath if using a mold or flan pan, being very careful not to let water get into the mold, as it will ruin the flan. To check if it's done, insert a knife in the center; if it comes out clean without flan residue, you can turn it off and wait for it to cool before unmolding.

Done. Once unmolded, put it in the refrigerator, but not before drizzling it with the syrup left at the bottom of the mold (this syrup is the caramelized sugar that prevents sticking and gives a slight bitterness to the flan, making it delicious). ENJOY.