Instant Pot Creme Brulee

By Meisje

Ingredients

• 6 egg yolks
• 3-4 Tablespoons sugar brown or white – You don’t want it too sweet, since you will have another layer of caramelized sugar on top.
• 2 cups heavy cream (500ml) I used a pint (473ml) and it worked fine.
• 2 teaspoons vanilla
• Pinch of salt

Preparation

Step 1

Insert trivet into your pot and pour in 1 cup of water.
Heat heavy cream in a medium sauce pan just before it starts boiling (about 5 minutes) and set aside. Be sure to collect the foam from the top. Let cool
While heavy cream is cooling, Separate the eggs, Whisk together eggs yolks, sugar and a pinch of salt.
Add in cream and vanilla and whisk until well blended.
Pour into ramekins. It is best to use ramekins, they are specifically designed for making Creme Brulee, although you can use the glass jars with no problem – see recipe notes and photos below.
Place ramekins on the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top. My 6-Quart Instant pot can hold 9 ramekins at once.
Lock the lid in place. High Pressure for 12 minutes.
Natural release for 10 minutes. Finish with a quick release.
Remove the ramekins from the Instant Pot. Let cool. Refrigerate at least
hours, but best overnight.
Take the ramekins with Creme Brulee out of the refrigerator.
Sprinkle the tops with about quarter teaspoon of white granulated sugar and use a kitchen torch to caramelize the sugar.
Serve immediately. Refrigerate leftovers creme brulee without caramelized crust, or else it will become watery.