Instant Pot Crème Noir Chocolate Custard
- 200 g sugar
- 4 eggs
- 1 egg yolk
- 125 g sugar grounded
- 1 tbsp vanilla extract
- 500 ml full fat milk
- 125 g melted chocolate
Add sugar in a pan and cook on medium heat.
Turn around the pan frequently so that all the sugar in the pan is melted.
Turn off the heat when all the sugar is melted and light brown color is obtained.
Put a little amount of caramel into the ramekins molds and twirl it a little so that the whole bottom is covered and coated with caramel, put the ramekins aside.
Put the eggs and egg yolk in a bowl and whisk well with egg beater. Place it aside.
Mix vanilla extract into the milk.
Heat the milk and add melted chocolate in it. Let it cool for 30 minutes.
Once it is cool enough add it into the egg mixture.
Whisk it well to avoid the lumps and pour it in the ramekins molds, cover the molds with aluminum foil.
Adjust the trivet in an instant pot and add water in it.
Place the ramekin molds on the trivet and cover with the lid.
Cook on high heat, once the pressure is reached cook on manual “low” for 6-7 minutes.
Release the pressure naturally. Remove the lid and carefully take out the ramekins.
Serve hot or cool.
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