Sunday, August 20, 2017

Instant Pot Creme Brulee

One of my favorite desserts to order in a restaurant is creme brulee.  What's not to love about creamy cool vanilla custard topped with a crunchy candy sugar shell that you have to tap with your spoon to break open to reveal that creamy goodness center? So delicious and fancy! Have I ever, pray tell, made this delectable creme brulee for myself you ask? Well no. I have this irrational fear of tempering eggs. Don't ask my why, I blog about food, I love cooking, I'm addicted to the Food Network, but for some reason the fear of unintentionally scrambling eggs into my desserts have kept me away from my attempting to make my absolute favorite.  Enter the Instant Pot. I found a recipe on their community Facebook page that eliminates that pesky "tempering of the egg" fear and makes it stupid easy.

My absolute favorite!  Creme Brulee!

You will need:
(Recipe posted by a gal named Heidi Miller on the Instant Pot Facebook page)

5 egg yokes
1/2 cup sugar
1 tablespoon vanilla extract
2 cups of heavy cream 

You will also need six 6 oz ramekins, and Instant Pot, the inner trivet, and water.  Upon advice from the Facebook page, I purchase my ramekins in a set of eight at amazon here.  I was extra stoked they came in a beautiful light teal color that matched my new kitchen. They have other colors as well.

Add 5 egg yokes to a bowl.  

Add 1/2 cup of sugar

Whisk together

Add 2 cups of heavy cream and 1 Tablespoon of vanilla

And mix together until smooth.

Pour into six 6 oz ramekins a little above mid way
This recipe will do exactly 6 ramekins, the most that will fit in the 6 qt pot
Cover ramekins tightly with foil.  I cut out squares that just fit over the round surface and sealed each one as tightly as I could

Make sure these are sealed around the edges as much as possible
Pour 2 cups of water into the bottom of the Instant Pot and cover with the trivet.  Stack the first three ramekins on the bottom.

A perfect fit
And then stack the next three ramekins balancing them on top of the first row.

All snug as a bug in a rug
Set the Instant Pot for manual for 13 minutes.  The most important part is to let the pot do a natural release.  That means, DON'T touch it until it depressurizes by itself and the tab on the top pops down by itself.  I made these twice, the first time I let it naturally release and they turned out great.  The second time I was impatient and released a little early. What it made was a big mess as the brulee inside the ramekins came up under the foil and made a sticky mess.  They were much uglier and very sticky.  

We still ate them of course, (for science) 

But all in all, the first batch following the rules turned out much better!

Cool at room temperature for 30 minutes then chill for 4 hours minimum.  

These are great if you want to make them ahead the day before and chill overnight
Pull them out of the fridge and remove the foil.

Hey that's lookin' pretty good!
Dust the top of each ramekin with a coating of sugar.  We used regular table sugar.
Looks like it snowed
Use a mini cooking blow torch to brulee the tops, which will turn brown and form a hard candy-type shell.  

If you don't have a torch, you can broil these in the over for a few minutes until they turn golden
My hubby gave me this blow torch almost 10 years ago in the hopes I would one day make creme brulee. I'm so glad his wishes have come true. I'm not gonna lie, firing this bad boy up was quite the thrill.
Burn baby, burn!
 Give each brulee it's final coat.

Man that was fun
 The only thing left after that is to admire your work... and EAT it.

Holy yum, Batman.
 Tap the outer shell and scoop up some of that vanilla custard inside

It makes a satisfying crunch sound as your break through to the creamy goodness below
I will say, that without tempering the eggs, the texture might not be as super-de-duper smooth as you would get in a fancy-dancy restaurant, however the flavor is still awesome. Very creamy and super tasty.  I'd consider this a "rustic" brulee.

I will SO make this again...and it's nice I can do it now WHENEVER I want from the comforts of home!  

Instant Pot Creme Brule


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