Instant Pot Crème Brulee
- 3 egg yolks
- 8 ounce heavy cream
- pinch salt
- 1/2 cup sugar
- 1½ tsp vanilla bean paste
- 3 tbsp sugar
Put the cream in a pan, heat until bubbles comes out around the edges.
Remove from the heat and add salt and vanilla bean paste, whisk it then cool it down.
Beat egg yolks with sugar, put it in heavy cream mixture and beat well.
Spray two ramekins and pour the mixture in it.
Adjust the trivet in an instant pot and add water.
Place ramekins over the trivet, close and seal the lid.
Press “Manual” and cook for about 8 minutes.
Release the pressure naturally for 15 minutes.
Open the lid and remove the ramekins carefully.
Cool for at least 2 hours before serving. Sprinkle a tablespoon of sugar over each ramekin.
Broil each ramekin foe around 2 minutes until sugar bubbles and become brown.
Serve with raspberries and mint.
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