Pressure Cooker Creme Caramel

By Foodiewife

This recipe is slightly adapted from Hip Pressure Cooking. I used a 7" tube pan (Fat Dadio) and this recipe filled up the pan, and left me with one small glass dish for a bonus caramel. This recipe is written for an electric pressure cooker.

Ingredients

• For the caramel:
• 3/4 cup sugar
• For the creme:
• 2 cups whole milk
• 5 eggs, (4 whole plus one yolk)
• 1 Tbsp. Vanilla Extract (1 stick vanilla bean)

Preparation

Step 1

In your widest sautee pan, add the sugar and turn the flame to high and wait. DO NOT STIR - at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel.

As soon as almost all of the sugar has turned to caramel turn off the heat.

Hold the form with your oven-mitt-covered hand, or some other protection that will not limit your dexterity yet protect your hand form the hot scalding sugar.

With the other hand, pour a little caramel in the bottom and then twirl it around covering the form internally and on the sides as much as you can.

To make creme:
Heating the milk until almost boiling and then turn it off.

Meanwhile, whisk in 4 whole eggs plus one yolk with the sugar.

In a separate bowl, pour some of the egg mixture and some of the hot milk, to tempur it (you don't want scrambled eggs).

Mix well: the custard will be very liquid.

Fill the caramelized containers, by pouring or using a soup ladle, leaving ½" (1 cm) space from the top. Cover the forms tightly with aluminum foil.
NOTE: I used a 7" aluminum tube pan, and enough caramel and custard for one 8-ounce ramekin.

Close and lock the pressure cooker lid, set to manual for 8 minutes (for the 7" pan) and 6 minutes for the ramekin.

For electric pressure cookers, disengage the Keep Warm setting when cooking time is up and turn off or unplug the pressure cooker.

Allow a natural pressure release (10 minutes). Test with a toothpick. If it comes out clean, cool for at least an hour.

If it comes out dirty, simply place the pressure cooker cover back on and wait another 5 minutes- the residual heat from the pressure cooker will keep cooking them. If the creme caramels are still liquid, cook under pressure an additional 5 minutes.

Refrigerate or at least 3 hours.

To serve, simply turn the form upside-down onto each dessert dish. If the Creme Caramel does not come down on it's own, insert a flat knife and run it carefully along the sides. Then, on one side pull the knife a little towards the center to break the suction.

Place the dessert plate on top of the form and flip it around quickly.