Lakeland 18434, Instruction Booklet

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Ingredients
3L 5.5L
CRÈME BRÛLÉE - quantities for both 3L (4 servings) and 5.5L (6 servings).
Free range egg yolks 3 5
Caster sugar, plus a little for caramelising on top 50g 75g
Double cream 300ml 450ml
Whole milk 30ml 50ml
A few drops of vanilla extract
WHAT YOU DO
Place the trivet on the base of the cooking pot and pour in 300ml water.
In a large jug, whisk the egg yolks and sugar together, then add the cream, milk and
vanilla extract.
Pour the mixture into 4 or 6 ramekins, or a large heatproof dish. Cover with foil and place
on the trivet – if need be, you can create two layers inside the cooking pot by placing the
base of a loose-bottomed cake tin or another trivet between the layers.
Place the lid on the pot with the pressure regulating valve turned to low and lock the lid.
Turn the heat up high and bring to pressure, then reduce the heat and cook for 6 minute
for individual ramekins or 10 minutes for a large dish.
Turn off the heat and use the ‘quick release’ method to open the Pressure Cooker. Remove
the desserts and chill until ready to serve. Sprinkle with a little extra caster sugar and
caramelise under a hot grill or using a blowtorch before serving.