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Instant Pot Crème Caramel
Course
Dessert
Cuisine
American
Keyword
caramel, Crème Caramel, egg, fat milk
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
6
Calories
302
kcal
Author
Corrie
Ingredients
200
g
sugar
500
ml
fat milk
4
eggs
1
egg yolk
1
tablespoon
vanilla extract
Instructions
For caramel:
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.
For crème:
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.
Nutrition
Calories:
302
kcal