Instant pot Creme Brûlée without a Torch
Prep: 5 minutes
Servings: 3
Cook: High pressure 6 minutes & NPR (Neutral pressure release)
*Ingredients for creme brulee:
3 egg yolks beaten
1 teaspoons of vanilla extract
5 teaspoons of sugar for creme brulee
1 cup of heavy cream
Tools/ ingredients:
3 Ramekins
Wisk
Strainer
Aluminum foil
Plastic wrap
Large mixing bowl
Metal spoon
3 teaspoons of sugar (1 teaspoon for caramelizing each creme)
Directions:
1) plug in your instant pot. Place the trivet inside the instant pot & add 1 1/2 cups of water.
2) In a large mixing bowl, wisk the egg yolks, sugar, heavy cream and vanilla extract.
3) Strain into a mixing bowl. Pour mixture into the custard cups. Then, cover with foil and place them inside the instant pot.
4) Close the lid and select high pressure for 6 minutes. After you hear the instant pot beeps, unplug and wait for it to neutral pressure release for 10 minutes. Make sure all the pressures are released before opening the lid.
5) Be careful taking the custard cups out from the pot. Remove the foil and let them cool down. After cooling, use plastic wrap to wrap them and put in the fridge. Refrigerate over night is better.
6) Use a paper towel to carefully dap on the creme to make sure there’s no moisture.
7) How to caramelize the creme with a spoon: heat a metal spoon over high heat for two minutes. You’ll notice the spoon is turning black. Sprinkle one teaspoon of sugar on each ramekin and spread the sugar evenly. Now, use the spoon to slightly press over the creme. Wash the spoon with cold water and wipe it with a towel. Repeat the process for each creme brulee.
Serving suggestions: strawberries, blueberries, raspberries, blackberries or your favorite fruits.
Enjoy!!!