Creme Brulee from Janet Zimmerman's book

By ksgroves

Ingredients

• 8 large egg yolks
• 1 tsp vanilla extract
• 1/2 cup granulated sugar
• 2 cups heavy (whipping) cream
• 1 cup water, for steaming
• 6 TBS light brown sugar, sifted

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Make the custard. In a medium bowl, beat the egg yolks, vanilla, and granulated sugar with a hand mixer until the sugar is dissolved. Add the cream and beat briefly to combine. Pour into 6 small ramekins or custard cups.

Pour the water into the instant pot. Place a trivet in the pot and place the ramekins on top, stacking them if necessary. Drape a piece of aluminum foil over the ramekins to keep condensation off the top of the puddings. Lock the lid into place. Select manual; adjust the pressure to High and the time to 6 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Carefully remove the foil and use tongs to remove the ramekins from the pot. Let cool at room temperature for 20 minutes or so, then refrigerate until chilled, about 2 hours.

Finish the creme brulee. Sprinkle the brown sugar evenly over the tops of the puddings. Use the kitchen torch to brown the sugar, or place the ramekins on a baking sheet and place under a very hot broiler until the tops are browned,1 to 2 minutes. Watch them carefully as they can go from browned to burned very quickly. Serve