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Easy Creme Brulee Recipe

2 years ago

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 Cream Dream
So simple to whip up and throw in the fridge.This will creme the brulee out of you.
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Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pour 1 1/2 cups of water into the pressure cooker and place the trivet in the bottom.
  2. In a mixing bowl, whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt.
  3. Add cream and vanilla. Whisk until well blended.
  4. Strain into a large measuring bowl.
  5. Divide mixture in to six custard cups, cover with foil, and place on trivet in pressure cooking pot. Stack the cups on a second layer by using another trivet.
  6. 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.
  7. Carefully remove the cups to a wire rack to cool uncovered.
  8. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
  9. When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard.
  10. 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.

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