This classic French dessert is an all time favorite.
Creme Brulee is a dessert that is made of baked custard and topped with a brittle, thin crust of caramelized sugar.
It can be served at room temperature and even while cold or warm.
Some may ask if Creme Brulee is the same as the Latin version of a custard called Flan.
The answer is yes or no and maybe.
They both have basically the same ingredients, eggs, cream, sugar and vanilla. With the difference being you can add fruit to a Brulee.
A European flan or Brulee has a caramelized sugar topping while a Latin flan is a milky caramel syrup.
In other words, a Latin custard caramelizes the sugar during the cooking process. Where as, with the Brulee, the sugar is caramelized just before serving.
Instant Pot Creme Brulee
1 cup heavy cream
2 egg yolks
3 tablespoons white sugar
1 teaspoon vanilla extract
1 pinch salt
3 teaspoons white sugar
Place a trivet to the inner pot of the Instant Pot. Next add 1 cup water.
Add to a large mixing bowl the egg yokes, heavy cream, sugar, vanilla extract and salt. Mix until combined.
Pour even amounts of the egg mixture into 6 oz. ramekins.
Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.
If you don’t have a kitchen torch, you can place each ramekin under the oven broiler for a 3-5 minutes or until the sugar is browned.
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