Creme Brulee for electric pressure cooker

Creme Brulee for electric pressure cooker
Creme Brulee for electric pressure cooker

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

3

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

3

servings

Ingredients

  • 1 1/3

    cups whipping cream

  • 3

    TBS sugar

  • 4

    egg yolks

  • 1

    tsp vanilla

  • dash salt

  • 1

    cup water

  • 2

    TBS sugar

Directions

In a medium bowl combine 1/3 cup of the whipping cream, the sugar, egg yolks, vanilla, and salt. Whisk until well combined. Slowly whisk in the remaining 1 cup whipping cream until smooth. Evenly pour cream mixture into three 6-oz. custard cups or ramekins. Cover cups or ramekins with foil. Place trivet in the bottom of the instant pot, add the water to the pot. Arrange filled custard cups on the trivet. Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize. Use pot holders to transfer custard cups to a wire rack; uncover cups. Let stand for 30 to 60 minutes or until completely cool; chill for at least 2 hours or for up to 3 days. To serve, sprinkle 2 TBS sugar evenly over surface of the custards. Using a small handheld kitchen torch, slowly and evenly melt the sugar, allowing it to turn a deep golden brown.

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