- 6
- 5 mins
- 20 mins
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Ingredients
- 1/2 heavy cream
- 4 egg yolks
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- pinch of salt
- sugar for topping
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.