Healthier Instant Pot Creme Brulee

By ksgroves

Ingredients

• 1/2 heavy cream
• 4 egg yolks
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• pinch of salt
• sugar for topping

Details

Servings 6
Preparation time 5mins
Cooking time 20mins

Preparation

Step 1

Whisk together all ingredients except the sugar. Whisk until smooth and completely blended. Pour into 6 4 oz. rampkins and cover each with a small piece of foil.

Place trivet in the instant pot and pour into 1 cup of water. Place the rampkins in the instant pot on top of trivet 3 on the trivet then 3 stacked on top of the first 3 rampkins. Cover and cook on high pressure for 5 minutes.

NR pressure release for 10 minutes, then QR the remaining pressure. Refrigerate for at least 2 hours.

Take out of frig when custard is set. Sprinkle the tops of each creme brulee with 1 tsp. of sugar. Use a kitchen torch to caramelize the sugar so that it forms a crispy brown crust. Refrigerate or serve immediately.