INSTANT POT CREME BRULEE
Creme brulee made the old-fashioned way using the stove-top and oven seems like such a chore when you can make it more quickly and easily (but with equally delicious results!) in an Instant Pot®. No need to worry about curdled eggs here either because cooking on low pressure for just eight minutes yields a perfectly set custard every time.
Provided by Food Network Kitchen
Categories dessert
Time 13h30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Split the vanilla bean in half lengthwise using a paring knife, then use the back of the knife to scrape out the seeds. Reserving the pod, put the seeds and cream into a small saucepan. Whisk to combine, then set over medium heat and cook until tiny bubbles just start to form around the edges, about 5 minutes, whisking occasionally. Pour the mixture into a medium bowl and allow to cool for 20 minutes.
- Meanwhile, combine the reserved vanilla-bean pod and 2 tablespoons of the sugar in a small bowl. Use your fingers to rub the pod and sugar together to remove the residual vanilla seeds and distribute them evenly throughout the sugar. Set the vanilla sugar aside.
- Whisk the remaining 1/4 cup plus 1 tablespoon sugar and the salt into the cream mixture until combined and the mixture is completely cool. Whisk in the egg yolks until smooth. Strain through a fine-mesh sieve set over a 2-cup liquid measuring cup. This will help achieve a silky smooth result.
- Divide the mixture among four 4-ounce heat-proof ramekins (each about 3 inches in diameter) and cover the tops tightly with foil.
- Pour 1 cup water in the bottom of a 6- or 8- quart Instant Pot®. Place the steamer rack in the pot and arrange the ramekins in a snug single layer on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on low for 8 minutes (see Cook's Note).
- After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
- Remove the foil from the ramekins and allow to cool for 20 minutes. Then refrigerate until completely cooled and set, at least 4 hours and up to 24 hours.
- When ready to serve, sprinkle the top of the desserts with the vanilla sugar (discard the vanilla-bean pod or add to more sugar for future use). Use a kitchen torch to melt the sugar and turn it a deep golden brown. (Alternately, heat the ramekins under the broiler, watching carefully.) Let sit at room temperature until the sugar has hardened, about 5 minutes.
INSTANT POT CRèME BRûLéE RECIPE BY TASTY
A classic dessert, crème brûlée is a hit with even the pickiest dessert lovers. Made with just 5 ingredients, this Instant Pot version turns out a perfectly set custard every time. The crème brûlées can be made ahead of your next gathering and chilled in the fridge. Caramelize the sugar on top just before serving for that signature crunch.
Provided by Betsy Carter
Categories Desserts
Time 4h
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a medium bowl, whisk together the egg yolks and 6 tablespoons of sugar until well combined.
- In a medium saucepan over medium-low heat, combine the heavy cream, vanilla, and salt. Warm to 165°F (75°C), whisking occasionally to prevent a film from forming on top. Remove the pot from the heat.
- Temper the egg yolk mixture by pouring a small amount of the warmed cream mixture into the yolks and whisking to combine. Repeat with 3 more small additions, then mix in the remaining cream. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup with a pour spout.
- Pour the cream mixture into 6 1-ounce ramekins, filling each about ¾ of the way. Release any air bubbles on the surface by gently tapping with a spoon.
- Cover each ramekin tightly with aluminum foil.
- Pour the water into the Instant Pot, then set the ramekins inside. Pressure cook on low pressure for 13 minutes. Allow the pressure to release naturally for 15 minutes, then release the remaining pressure. Carefully transfer the ramekins from the Instant Pot to a wire rack to cool slightly, about 20 minutes.
- Chill the crème brûlées uncovered in the refrigerator for at least 4 hours, or overnight.
- When ready to serve, sprinkle 1 teaspoon of sugar evenly on top of each crème brûlée. Using a kitchen torch, brûlée the tops for about 1 minute each, or until sugar begins to bubble and turn dark golden brown. Let crème brûlée sit for about 5 minutes before serving.
- Garnish with berries of choice, then serve.
- Enjoy!
Nutrition Facts : Calories 423 calories, Carbohydrate 12 grams, Fat 41 grams, Fiber 0 grams, Protein 11 grams, Sugar 12 grams
INSTANT POT® CREME BRULEE
A simple classic dessert that is quick to prepare in the Instant Pot®.
Provided by Susan
Categories World Cuisine Recipes European French
Time 4h50m
Yield 3
Number Of Ingredients 6
Steps:
- Place a trivet in a multi-functional pressure cooker (such as Instant Pot®); add 1 cup water.
- Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
- Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
- Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
- Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.
Nutrition Facts : Calories 369.4 calories, Carbohydrate 17.4 g, Cholesterol 245.2 mg, Fat 32.3 g, Protein 3.4 g, SaturatedFat 19.3 g, Sodium 87.3 mg, Sugar 14.9 g
3-INGREDIENT EASY CREME BRULEE RECIPE BY TASTY
Here's what you need: vanilla ice cream, egg yolk, sugar
Provided by Rie McClenny
Categories Desserts
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat the oven to 325˚F (160˚C).
- Scoop the ice cream in a microwave-safe bowl. Microwave the ice cream for 30 to 40 seconds or until completely melted. Allow to cool for 5 minutes.
- Add the egg yolk into the melted ice cream and whisk well.
- Pour the mixture into a ramekin. Place the ramekin in a pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekin.
- Bake for 40-50 minutes. The crème brûlée should be set, but still a little jiggly in the middle. Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least 2 hours, and up to 3 days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
- Sprinkle a tablespoon of sugar on top of each crème brûlée. Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least 5 minutes before serving.
- You can also make various flavor by using different ice cream flavors. If you are using flavored ice cream, use 1 egg instead of 1 yolk.
- Enjoy!
Nutrition Facts : Calories 344 calories, Carbohydrate 34 grams, Fat 17 grams, Fiber 1 gram, Protein 12 grams, Sugar 31 grams
HOMEMADE CRèME BRûLéE RECIPE BY TASTY
Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins
Provided by Tucker Iida
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
- In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
- Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
- Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
- Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
- Enjoy!
Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams
GINGERBREAD CRèME BRûLéE RECIPE BY TASTY
Rich, creamy custard meets some of your favorite holiday flavors-cinnamon, cloves, allspice, and nutmeg-in this festive twist on a classic dessert. When ready to serve, set a 3-inch gingerbread man cut-out on top of each crème brûlée and dust with powdered sugar, then remove to reveal a deliciously perfect design.
Provided by Betsy Carter
Categories Desserts
Time 5h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F (160°C).
- Add the cream, cinnamon sticks, cloves, allspice, black pepper, nutmeg, and ginger to a medium pot and whisk to combine. Turn the heat to medium-low and bring to just below a boil, about 200°F (95°C), about 10 minutes. The cream should start to bubble around the edges of the pan. Remove the pot from the heat, cover, and steep the spices for 20 minutes.
- Meanwhile, add the egg yolks, 6 tablespoons granulated sugar, the brown sugar, and molasses to a large bowl. Whisk until the sugar dissolves. The mixture will be a golden honey color and should fall off the whisk in ribbons.
- Set a fine-mesh sieve over a 4-cup liquid measuring cup or medium bowl and strain the cream mixture to remove the solids.
- Slowly pour the strained cream into the egg yolk mixture, adding only a little at first to temper the eggs, whisking continuously until well incorporated. Use a spoon to skim any excess foam that may have accumulated on the surface.
- Line a high-walled baking dish with a small dish towel or 1-2 paper towels to prevent the ramekins from sliding in the dish. Set 6 6-ounce ramekins in the dish. Ladle the custard into each ramekin, filling almost completely.
- Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins, taking care not to splash any water into the custard.
- Transfer the baking dish to the oven. Bake for 45-55 minutes, or until the custard is set around the edges of the ramekins but still jiggles in the center when shaken. The custard will continue to set as it cools.
- Remove the baking dish from the oven and let the custards cool in the water bath until safe to handle, about 20 minutes. Transfer the custards to the refrigerator to set completely, at least 4 hours, or overnight.
- Sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Using a blow torch, caramelize the sugar until golden brown and hardened (it is okay if it darkens more in some areas). (Alternatively, set the ramekins on a baking sheet and broil on high for 3-4 minutes, until the sugar is golden brown and hardened.) Let the crème brûlées cool for 10 minutes.
- Set a 3-inch gingerbread man parchment paper cut-out on top of a crème brûlée and dust with powdered sugar. Remove the cutter and repeat with the remaining crème brûlées. Serve immediately after dusting.
- Enjoy!
Nutrition Facts : Calories 780 calories, Carbohydrate 33 grams, Fat 76 grams, Fiber 0 grams, Protein 14 grams, Sugar 31 grams
INSTANT POT CREME BRULEE
Adapted from the cookbook that comes with the Instant Pot, but could be used with any pressure cooker. This is a base recipe that can be adapted by adding whatever flavors you want. Note that prep time does not include cooling.
Provided by Da Huz
Categories Dessert
Time 30m
Yield 3 , 3 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan heat cream until just below boiling.
- Meanwhile, use a fork to cream the yolks and sugar in a mixing bowl.
- SLOWLY pour the cream into the egg mixture, using your fork to mix. Try not to whip any air into the custard. Also add the vanilla at this point.
- Pour into 3 ramekins and cover each with aluminum foil.
- Place a trivet in your pressure cooker and fill with water to just under the top of the trivet. Place the ramekins on this. If your are doubling this recipe you can stack the ramekins on top of each other.
- Seal the pressure cooker, bring to pressure, and cook about 9 minutes.
- Follow your pressure cooker's instructions for a quick release, then remove the ramekins and take off the foil. If any water puddled on the foil make sure you don't dump it into the ramekins.
- Let custards cool an hour uncovered, then cover with plastic wrap and chill in the fridge at least 4 hours (or up to a few days).
- Remove plastic wrap, top with a thin layer of sugar, and caramelize with a torch or under the broiler. Don't burn the sugar!
Nutrition Facts : Calories 402.4, Fat 33.4, SaturatedFat 19.7, Cholesterol 274.7, Sodium 37.9, Carbohydrate 21.9, Sugar 19.3, Protein 4
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