Instant Pot Crème Noir Chocolate Custard

Make this sweet and delicious chocolate custard with a few and simple ingredients to fulfill the cravings.

Instant Pot Crème Noir Chocolate Custard
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Crème Noir Chocolate Custard, egg, melted chocolate
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6
  • 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
  • For caramel:
    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.
  • For crème:
    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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