Pressure Cooker Vanilla Creme Brulé

By JimMac

Ingredients

• Butter for coating the baking dish
• 6 large egg yolks
• 1/3 cup white sugar
• 1 1/2 teaspoons pure vanilla extract
• 2 cups heavy cream
• 1 cup packed brown sugar
• 1/2 cup dark rum (optional)

Details

Servings 6

Preparation

Step 1

Lightly butter the bottom and sides of the baking dish or ramekins, place on rack and set aside. Add 2 cups of water to the pressure cooker and set aside.

Whisk the yolks, the white sugar and the vanilla extract in a bowl to blend. In a small pan, heat the cream until bubbles form around the edges; gradually add to the egg mixture. Pour the mixture into the prepared recipient.

Cover with the silicone lid or with a piece of foil and lower the rack inside the pressure cooker. Lock the lid in place and bring to high pressure. Lower the heat and cook for 18 minutes if using the baking dish, or 17 if using the ramekins. Use the quick release method to release the pressure. Let stand for a few minutes. The center should be slightly wobbly. Let cool and then refrigerate until half an hour before serving. When ready to serve, preheat the broiler. Sprinkle the brown sugar evenly over the top of the custard and place on a broiler rack, which should be at least 6 inches from the source of heat. Broil for 1–2 minutes, or until the sugar melts, being careful not to let the sugar scorch. Remove from oven and let cool until the sugar hardens.