How to make Creamy & Silky Creme Brulee in the Instant Pot. Made with simple & basic ingredients.
**Ingredients Serves: 3 People (Double up the ingredients accordingly for making more)
Egg yolks- 3 yolks
Sugar- 2 1/2 to 3 tbsp
Cream- 1 cup
Vanilla extract- 1 tsp
Raw sugar- 1 tsp/ramekin for caramelization
In a bowl add egg yolks & sugar. Using a whisk beat well for 2 minutes.
Add cream and vanilla extract, combine well.
Strain into 3 ramekins.
Cover with aluminum foil.
Add 1 cup water to the stainless steel pot.
Place the ramekins over the trivet.
Close the pot with the lid.
Select pressure cook, time: 9 minutes at high pressure.
After 9 minutes of pressure cooking, let the pressure release naturally- it takes around 20 minutes.
After 20 minutes, open the lid.
Take the ramekins out of the stainless steel pot.
Let cool down. Cover with plastic wrap and chill for an hour to 2 hours.
Spread 1 tsp raw sugar over the chilled creme brulee.
If you have a culinary torch, use that to caramelize the sugar.
If not, turn on the broiler feature in the oven at high temperature.
Place the ramekins in a baking pan and place in the oven just below the heated coil.
Let broil for 10 minutes, check frequently to ensure the sugar doesn’t burn.
After brown spots appear, take the ramekin out of the oven.
Let cool down for some time.
Enjoy this silky and creamy creme brulee.
Recipe courtesy: Laura Pazzaglia (Instant Pot Recipe Booklet 4th edition)
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