Creme Brulee in the Pressure Cooker
Ingredients
- 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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