This is not my first time making Creme Brulee. But it is my first time trying this recipe and make it using Instant Pot instead of oven bake method. The result is very consistent and very moist. Worth the try!
Ingredients:
- 1 1/2 C heavy cream
- 4 egg yolks
- 1/4 C maple syrup
- 1 tsp vanilla extract
- pinch of salt
- sugar* for topping
Directions:
- Whisk together all ingredients, except the sugar. Whisk until smooth and completely blended. Pour into six 4oz ramekins and cover each with a small piece of foil.
- Place a trivet in the Instant Pot and pour in 1 C of water. Place the ramekins in the Instant Pot on top of the trivet– 3 on the trivet, then 3 stacked on top of the first 3 ramekins. Cover and cook on high pressure for 5 minutes.
- When the cook time is complete, let the Instant Pot naturally release pressure for ten minutes, then manually release the remaining pressure (there won’t be much). Use a potholder to carefully remove the ramekins from the Instant Pot. Discard the foil and refrigerate the crème brûlée for at least 2 hours.
- After the custard is set, take the ramekins out of the refrigerator. Sprinkle the tops of each crème brûlée with 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar so that it forms a crispy, browned crust over the custard. Refrigerate or serve immediately.
Notes:
*The quickest sugar to use is regular granulated sugar. Superfine sugar is often recommended for the best crust, and unrefined sugar are cautioned against because they tend to burn more quickly. I used organic granulated sugar with great results.
Recipe sources: Healthier instant pot creme brulee
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