Easy Pressure Cooker Crem Brûlée
Crem Brûlée just got much easier! This pressure cooker Crem Brûlée is made in 3 minutes! Skip the water bath in the oven that takes 40 minutes because this dessert will be ready in no time! Five simple ingredients – milk, cream, vanilla, eggs and sugar – make for an exquisitely rich and elegant dessert. This dessert is super creamy and will impress whoever you make it for. The crispy sugar on top in contrast the creamy custard makes this dessert so incredibly delicious.
Ingredients
- 4 Egg Yolks
- 3/4 Cup Milk
- 1/4 Cup + 2 Tbs Heavy Cream
- 3 Tbs Granulated Sugar + 2-4 More Tbs for the Brûlée
- 1 Tbs Vanilla Extract
- 2 Cups Hot Water
Instructions
- Start by adding milk and cream together in a microwave safe bowl or measuring cup. Microwave for about 1 minute until hot but not bubbling.
- Next, separate egg yolks from eggs and place in a bowl. Add 3 tablespoons of sugar to the yolks and whisk well.
- Carefully add a small amount of the hot milk/cream mixture to the egg yolks and sugar and whisk. Continue to add a small amount of the milk/cream mixture at a time and whisk until you have all the milk/cream mixture is whisked into the egg yolks. Add the vanilla extract and whisk into the crem mixture.
- Use a fine mesh strainer to strain the crem mixture into 2 oven-safe ramekins. Cover each ramekin with tinfoil and secure tightly.
- Add the ramekins to your pressure cooker and add 2 cups of water. Note: if you can only fit one ramekin in you can use less water, about 1 cup or so. You want the water to come up 1/3 - 1/2 up way up the ramekin but NOT for it to be filled to the brim so that way water does not go into the actual ramekin while it cooks in the pressure cooker.
- Cook the crem brûlée on high pressure for 3 minutes and allow the pressure cooker to naturally release once the 3 minutes is up. Once the pressure is released carefully take the crem brûlée out. Once it reaches room temperature, place in the fridge and chill for 30 minutes.*
- After 30 minutes, take the crem brûlée out of the fridge. Add granulated sugar on top of each crem brûlée, about 1-2 tablespoons on each ramekin. You want it to have a nice even layer of sugar but not too much or it wont properly brûlée. You can always add more after if you need to.
- Using an oven-safe butane torch, torch the top of the each crem until a deep golden colour appear and the sugar is dissolved. Allow the crem brûlée to sit for at least for 5 minutes before serving, The top should be caramelized and hard like candy and should crack when you dig in. Serve immediately and enjoy! :)
Video
Notes
u003cliu003e* If you are making this recipe in advance you can leave the crem brûlée in the fridge up to 2 days before serving, Make sure to do the actual brûlée right before serving. u003c/liu003e
Nutrition
Calories: 300kcal
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