Creme brulee (makes 3 large ramekins)
A new recipe that my mom has given me and has quickly become our new favourite dessert
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Ingredients:
1 1/3 cups cream 3 Tbsp castor sugar 4 egg yolks 1 tsp vanilla essence (or extract if you have) dash of salt 1 cup water 2 Tbsp castor sugar |
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Method:
Combine 1/3 cup of cream, sugar, egg yolks, vanilla and salt and whisk until well combined.
Slowly whisk in the remaining 1 cup of cream until smooth.
Evenly pour mixture into 3 ramekins and cover ramekins with foil.
Place a trivet in your instant pot/ pressure cooker and add water.
Place ramekins on the trivet.
Secure the pot and cook on high pressure for 10mins. When cooking is done, use a natural release to depressurize..
Use pot holders to transfer ramekins to wire rack and remove foil. Allow to cool (+- 30-60mins)
Cover and chill for 2 hours
When ready to serve, sprinkle sugar on top, evenly (about 2 tsp per custard)
Use a handheld kitchen torch to melt the sugar
Combine 1/3 cup of cream, sugar, egg yolks, vanilla and salt and whisk until well combined.
Slowly whisk in the remaining 1 cup of cream until smooth.
Evenly pour mixture into 3 ramekins and cover ramekins with foil.
Place a trivet in your instant pot/ pressure cooker and add water.
Place ramekins on the trivet.
Secure the pot and cook on high pressure for 10mins. When cooking is done, use a natural release to depressurize..
Use pot holders to transfer ramekins to wire rack and remove foil. Allow to cool (+- 30-60mins)
Cover and chill for 2 hours
When ready to serve, sprinkle sugar on top, evenly (about 2 tsp per custard)
Use a handheld kitchen torch to melt the sugar
tips...
* You can substitute the 1/3 cup of cream for full cream milk if you haven't got enough cream
* Substitute the 3 Tbsp sugar for pure maple syrup and add 1/4 tsp of ground ginger with the salt for a maple-ginger flavour
* You can eat the creme brulee warm and without the caramelised sugar as a delicious custard dessert
* Can keep in the fridge for up to 3 days. Only caramelise the sugar on top when you are ready to serve
* If you don't have a kitchen torch, melt the sugar on the stove and pour it over
* Substitute the 3 Tbsp sugar for pure maple syrup and add 1/4 tsp of ground ginger with the salt for a maple-ginger flavour
* You can eat the creme brulee warm and without the caramelised sugar as a delicious custard dessert
* Can keep in the fridge for up to 3 days. Only caramelise the sugar on top when you are ready to serve
* If you don't have a kitchen torch, melt the sugar on the stove and pour it over
