Instant Pot Crème Caramel
- 200 g sugar
- 500 ml fat milk
- 4 eggs
- 1 egg yolk
- 1 tbsp vanilla extract
Put the sugar in the pan and cook on high heat
Do not stir the sugar just turn around the pan so that all the sugar is melted and gets light brown in color.
Pour a little amount of hot caramel in ramekins molds and twirl so that the bottom has an even coating. Keep it aside.
Beat four eggs and a yolk and put it aside.
Add vanilla extract in the milk, heat the milk and let it cool completely.
Add the cool milk into the eggs. Beat well so there are no lumps.
Put this mixture in caramelized ramekin molds and tightly conceal with the aluminum foil.
Add two cups of water in the instant pot and adjust the steam basket.
Carefully place the ramekin molds and cover with the lid.
Adjust the pressure on manual “high”, when the pressure is reached adjust it to “low” and let it cook for 6-8 minutes.
Release the pressure naturally.
Cool it and serve with nuts on top.
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