Creme Brulee in the Pressure Cooker

Creme Brulee in the Pressure Cooker


  • 8 egg yolks 
  • 1/3 cup granulated sugar
  • pinch of salt
  • 2 cups heavy cream
  • 1 1/2 teaspoons vanilla
  • 6 tablespoons superfine sugar

  • Directions

  • Add 1 1/2 cups of water to the pressure cooking pot and place the trivet in the bottom.
  • In a large mixing bowl, whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt. Add cream and vanilla and whisk until blended.
  • Strain into a large measuring bowl with pour spout or a pitcher. Pour mixture in to six custard cups, cover with foil, and place on trivet in pressure cooking pot. Stack the cups in a second layer. (I used a second trivet between the layers.)
  • Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  • Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
  • When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.
  • Update: The giveaway is now closed. Thanks for entering!
  • Lágrima is giving away to two lucky Pressure Cooker Today readers one bottle ofLágrima Pure Vanilla Extract 200 ml (6.8 fl oz).

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