Description
Indulge in a rich and creamy homemade Crème Brûlée made in an Instant Pot. This classic French dessert features a velvety custard base topped with a perfectly caramelized sugar crust, creating a delightful contrast of textures that will impress any dessert lover.
Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 5 large egg yolks
- 1/4 cup granulated sugar (for caramelizing)
- Pinch of salt
Instructions
- Gather Your Ingredients: Measure out all your ingredients: heavy cream, granulated sugar, vanilla extract, egg yolks, and a pinch of salt.
- Heat the Cream: In a medium saucepan, pour in the heavy cream and heat over medium heat until hot but not boiling, stirring occasionally (about 5-7 minutes).
- Mix the Sugar and Egg Yolks: In a mixing bowl, whisk together the granulated sugar and egg yolks until smooth and pale (about 2-3 minutes).
- Combine Cream and Egg Mixture: Gradually pour the hot cream into the egg yolk mixture while whisking continuously to prevent scrambling.
- Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt into the custard mixture.
- Prepare the Instant Pot: Pour 1 cup of water into the bottom of the Instant Pot.
- Prepare Ramekins: Place four 6-ounce ramekins on a trivet or steamer basket inside the Instant Pot.
- Fill the Ramekins: Pour the custard mixture into each ramekin, filling them about 3/4 full.
- Cover the Ramekins: Cover each ramekin with aluminum foil to prevent condensation from dripping into the custard.
- Set the Instant Pot: Place the trivet with the filled ramekins into the Instant Pot, close the lid, and set the valve to sealing.
- Select Cooking Time: Cook on high pressure for 8 minutes, then allow a natural pressure release for 10 minutes before performing a quick release.
- Check for Doneness: Carefully check the custards; they should be set but slightly jiggly in the center. If too liquid, cook for an additional 2-3 minutes.
- Cool the Ramekins: Remove the ramekins from the Instant Pot and let them cool at room temperature for about 10 minutes.
- Refrigerate: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Prepare for Caramelization: Remove the ramekins from the refrigerator, uncover, and sprinkle about 1 tablespoon of granulated sugar on top of each custard.
- Caramelize the Sugar: Use a kitchen torch to melt the sugar until golden brown, or place under a broiler for 2-3 minutes, watching closely.
- Let It Cool: Allow the caramelized sugar to cool and harden before serving.
Notes
- For best results, ensure the custard is well-chilled before caramelizing the sugar.
- If using a broiler, keep a close eye to prevent burning the sugar.
- You can experiment with flavored extracts or infusions for a unique twist on the classic recipe.
- Prep Time: 20 minutes
- Cook Time: 8 minutes