Creme Brulee in a Pressure Cooker

Oh how I love a homemade creme brulee.  It reminds me of sweetness with a hint of ahhh.  I could eat daily but it takes a while to make so we rarely make around here.  Yesterday I finally decided to teach my younger sister to make for herself.  Since she wanted and I didn’t have the time to make.  So here is the way she made and it came out beyond amazing.

What you need

4 cups of heavy cream
6 egg yolks
1 egg
1/2 cup of sugar
1 teaspoon of vanila extrat

How to make

In one bowl you will wisk up your egg, egg yolks and sugar and you will whisk together till smoothly bleneded.  Then in a sauce pan you will place your heavy cream in till the cream is hot not boiling.  Then slowly you will whisk in your egg mixture into the the creme.  After you have mixed together take the sauce pan off the stove and add in the vanilla extract and whisk together.  Now get our your trivet and place in the Instant Pot with 2 cups of water.  Spray your ramekins down with oil and then add the mixture in till 3/4 full. Once all of them are full you will cover the ramekins with foil gently and place in your Instant Pot.  I was able to stagger and place 4 in at a time.  Once you have in place you will close your lid and use your manual mode and cook for 11 minutes.  When the timer goes off you will do a quick release and once you can open you will gently place the ramekins on a cookie sheet and let them cool for 30 minutes. Then place them in the fridge for at least 2 hours or up to a full day.  Just leave the foil on if you are going to do overnight.  Once you are ready to eat you will place some sugar on top and shake it around.  Then with a tourch you will caramele the top.  If you don’t have a tourch you can use your oven on broil mode but you need to really keep an eye on.

 
 

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