Creme brulee made the old-fashioned way using the stove-top and oven seems like such a chore when you can make it more quickly and easily (but with equally delicious results!) in an Instant Pot®. No need to worry about curdled eggs here either because cooking on low pressure for just eight minutes yields a perfectly set custard every time.
| Level: | Easy |
| Total: | 13 hr 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 vanilla bean
- 1 1/3 cups heavy cream
- 1/4 cup plus 3 tablespoons sugar
- 1/8 teaspoon kosher salt
- 5 large egg yolks, at room temperature
Instructions
- Split the vanilla bean in half lengthwise using a paring knife, then use the back of the knife to scrape out the seeds. Reserving the pod, put the seeds and cream into a small saucepan. Whisk to combine, then set over medium heat and cook until tiny bubbles just start to form around the edges, about 5 minutes, whisking occasionally. Pour the mixture into a medium bowl and allow to cool for 20 minutes.
- Meanwhile, combine the reserved vanilla-bean pod and 2 tablespoons of the sugar in a small bowl. Use your fingers to rub the pod and sugar together to remove the residual vanilla seeds and distribute them evenly throughout the sugar. Set the vanilla sugar aside.
- Whisk the remaining 1/4 cup plus 1 tablespoon sugar and the salt into the cream mixture until combined and the mixture is completely cool. Whisk in the egg yolks until smooth. Strain through a fine-mesh sieve set over a 2-cup liquid measuring cup. This will help achieve a silky smooth result.
- Divide the mixture among four 4-ounce heat-proof ramekins (each about 3 inches in diameter) and cover the tops tightly with foil.
- Pour 1 cup water in the bottom of a 6- or 8- quart Instant Pot®. Place the steamer rack in the pot and arrange the ramekins in a snug single layer on the rack. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set the pot to pressure cook on low for 8 minutes (see Cook’s Note).
- After the pressure cook cycle is complete, follow the manufacturer’s guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Remove the foil from the ramekins and allow to cool for 20 minutes. Then refrigerate until completely cooled and set, at least 4 hours and up to 24 hours.
- When ready to serve, sprinkle the top of the desserts with the vanilla sugar (discard the vanilla-bean pod or add to more sugar for future use). Use a kitchen torch to melt the sugar and turn it a deep golden brown. (Alternately, heat the ramekins under the broiler, watching carefully.) Let sit at room temperature until the sugar has hardened, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 430 |
| Total Fat | 35 g |
| Saturated Fat | 20 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 0 g |
| Sugar | 24 g |
| Protein | 5 g |
| Cholesterol | 339 mg |
| Sodium | 99 mg |