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Instant Pot Creme Brulee

Instant Pot Creme Brulee

Instant Pot Creme Brulee is soft, luxuriously creamy, and so heartening! There is something multifaceted about this dessert that people love but actually, it is so easy to make!

Instant Pot Creme Brulee is a French-inspired dessert that developed popular in restaurants in the 1980s. Though history has it that a certain burnt cream recipe was recorded in the 17th century, not many records were found to have this recipe.

Creme Brulee

Instant Pot Creme Brulee

Ingredients

  • 2 cups heavy cream
  • 1/2 cup white granulated sugar
  • 2 vanilla beans  (or 1 1/2 teaspoon vanilla extract)
  • 1/8 teaspoon sea salt
  • 7 large egg yolks  (room temperature)
Caramel Top:
  • 6 teaspoon granulated sugar  (1 teaspoon per ramekin)

Instructions

Prepare the Creme Brulee:
  1. First In a medium pot, add heavy cream, vanilla bean seeds and vanilla beans, and sea salt. Stir over middle heat and warm the combination up 170 degrees F. Turn off the heat and set aside.
  2. Discard the vanilla beans.
  3. Then Add granulated sugar to the egg yolks to a medium bowl then whisk until joint. Temper the egg combination by pouring a small amount of the warmed cream combination into and mix to combine. Mix well. Slowly, pour and mix in the remaining cream mixture.
  4. Strain the cream brulee combination through a mesh strainer for a smoother feel.
  5. After pour the cream mixture into 6 6oz ramekins leaving about 1/2 inch from the top empty. Remove the air bubbles with a spoon.
  6. Shelter the ramekin with aluminum foil, wrap well so it stays in place.

Instant Pot Creme Brulee

Pressure Cook the Creme Brulee:
  1. After Add the steamer rack to the Instant Pot. Pour 1 cup of water.
  2. Then Arrange the wrapped ramekins onto steamer rack, 4 at the bottom with 2 stacked on top.
  3. Next pressure cook at Low Pressure for thirteen (13) minutes, followed by fifteen (15) minutes Natural Pressure Release. Then, manually release the remaining pressure.
  4. Uncover and if the custard is jiggling, wrap again and pressure cook for another 2-3 minutes.
  5. Then Place ramekins on a cooling rack to cool. When they have cooled down, cool for at least six (6) or overnight.

Serve:
  1. When complete to serve, spread 1 teaspoon granulated sugar evenly on top of the custard.
  2. Then use a torch to caramelize the sugar to form a crispy top. If you don’t have a torch, put the ramekins on a cookie sheet undet the broiler, watch them closely to avoid burning the tops.
  3. Let creme brulee sit for at least 3-5 minutes before serving.

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