Ingredients and Weight:
- Heavy cream, 4 cups
- Granulated sugar, 1 cup
- Egg yolks, 8
- Vanilla extract, 1 teaspoon
- Brown sugar, for sprinkling
Preparation Time:
15 minutes
Cooking Time:
35 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium bowl, whisk together the heavy cream, granulated sugar, egg yolks, and vanilla extract until smooth.
- Pour the mixture into the Instant Pot.
- Cover the Instant Pot and set the valve to "Sealing."
- Select the "Pressure Cook" function and set the timer for 30 minutes on high pressure.
- Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes, then quick-release the remaining pressure.
- Pour the crème brûlée into ramekins and refrigerate for at least 4 hours, or overnight.
- Before serving, sprinkle brown sugar evenly over the top of each crème brûlée.
- Use a kitchen torch to caramelize the sugar until golden brown and crisp.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 300
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 200mg
- Sodium: 70mg
- Carbohydrates: 20g
- Protein: 5g
Dish Characteristics:
- Smooth and creamy texture
- Rich and custardy flavor
- Perfectly caramelized sugar topping
- Elegant and sophisticated dessert
User Comments:
- "This is the best crème brûlée I've ever had! The custard was so smooth and the caramelized sugar was perfect."
- "I'm not a huge dessert person, but this was amazing! It was light and airy, but still rich and satisfying."
- "I love that this recipe is so easy to make in the Instant Pot. It's perfect for a special occasion or a weeknight treat."
Special Precautions and Tips:
- Do not overcook the custard. If it is overcooked, it will become grainy and dry.
- Let the crème brûlée cool completely before refrigerating. If it is still warm, it will continue to cook and may become rubbery.
- Use a kitchen torch that has a fine tip for caramelizing the sugar. A large tip will make the sugar too hot and burn it.
