Instant Pot Electric Pressure Cooker Recipes
30
Creme Brulee
By
Laura Pazzaglia
P
repare the Instant Pot by adding two cups of water, and trivet (or steamer
basket).
In a mixing bowl, add the egg yolks and sugar, whisk until the sugar is
dissolved. Then, add the cream and vanilla and whisk just enough to get
everything mixed together well (do not whip).
Next, pour the mixture slowly through a strainer into a spouted container (it will make
pouring the mixture into the cups or ramekins easy).
Pour the mixture into ramekins, cover tightly with foil and arrange in steamer basket so
that all are sitting straight.
Close and lock the lid of the Instant Pot. Press [Manual] and then use the [+] or [-]
button to choose 9 minutes pressure cooking time for ramekins and just 6 minutes for
espresso cups.
When time is up, open the cooker using Natural Pressure Release (see page 5).
Open the pressure cooker and carefully lift out the custards. Open the first and jiggle it
a bit. It should be nearly solid, but not liquid (this means they have set)- they will solidify
further when chilled. If they are still very liquid, pressure cook for an additional 5 minutes
with the same opening procedure noted above.
Remove the custards and leave to cool uncovered for about 30-45 minutes.Once the
custards are cooled, cover them in plastic wrap and place them in the refrigerator to
chill for 3-4 hours or overnight.
Before serving, remove the custards from the refrigerator, sprinkle the top with a thin,
even layer of raw sugar. Then, either melt the sugar with a culinary torch or slide them
under the broiler in your oven to melt and caramelize the sugar.
More of Laura’s recipes can be found at
www.HipPressureCooking.com
This recipe is for 6 ramekins
or, for fun, you can use
espresso cups – this recipe
will fill 10.
2 cups fresh cream
6 egg yolks
5 Tbsp white sugar
1 Tbsp vanilla extract
4 Tbsp raw (demarara)
sugar for caramelizing
