Start by making the caramel. In a sauce pot add the Granulated Sugar (4 tablespoon) and
Water (60 milliliter) over high heat. Continue to stir and eventually it will start to acquire a golden color. Remove once you have reached a level of bitterness you desire as the longer you leave it on the stove the more bitter the sauce.
Pour the caramel into a metal pot around 18 centimeters in diameter. Spread the caramel all around the bottom and sides.
While the caramel cools, in a large bowl add the Egg (4), Milk (700 milliliter) and Granulated Sugar (4 tablespoon). Following that, blend using a stick blender to mix it all together.
Pour the mixture into the metal pot with a spoon underneath as you pour to avoid it splashing out the pot.
Place the lid on the metal pot and into your pressure cooker. Add enough Water (to taste) to cover half of the metal pot inside the cooker. Close the lid of your pressure cooker, close the valve, set to cook for 12 minutes under "turbo" or any similar function on your cooker.
Depressurize the cooker. Once all the pressure has been released, remove the cover and take out the metal pot. Set aside to cool down. Once cooled place in the fridge until the next day. Using a small knife run it through the sides of the flan and then plate on preferably a deeper plate so as to have a base for the liquid sauce.