Orange Creme Brulee- Instant Pot
Are you looking for a simple way to make a classic creme brulee? How about the instant pot? It is so easy to make the creme brulee this way!
Servings: 4
Equipment
- pressure cooker
- 4-6 ounce ramekins
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla
- 1 tablespoons orange zest
- 4 egg yolks
- ¼ cup granulated sugar plus more for caramelizing at the end
Instructions
- Heat heavy cream in a small pot over medium-low heat until it just barely comes to a boil.
- Place your eggs yolks, vanilla, sugar, and orange zest into a bowl. Mix well.
- Now, you need to temper your egg yolks. You cannot just dump the hot cream in or it will cook the eggs.
- Slowly drizzle the cream in while whisking constantly. Once you have about a cup of the cream in, you can add it faster.
- Divide the custard between the 4 ramekins.
- Cover them tightly with tinfoil, being careful not to press it onto the custard.
- Place about 1 cup of water in your pressure cooker. Then add in your trivet.
- Place 2 ramekins in the pressure cooker, unless you have a large one, then you can all of them in.
- Cover and seal the lid.
- Set it on low pressure and cook for 7 mnutes.
- Do the natural release for 7 minutes. Then finish releasing the pressure and remove the lid. Carefully remove the ramekins. I used a long set of tongs I have to do this. Place them on a cooling rack.
- Once they have cooled at room temp for about 20-30 minutes, place them in the fridge and let them chill for at least 4 hours, but up to 12.
- Then dust them with about 1-2 teaspoons of granulated sugar.
- With a torch, or using the broiler, caramelize the sugar.
- I topped mine with some fresh blackberries, but they are just as delicious just as they are!
- These will hold well in the fridge for at least 2 days.
- Now, sit back and enjoy. You deserve it.