Instant Pot Crème Brûlée (VIDEO)

Recipe Makes: 2 servings

Prep Time: 5 minutes

Cook Time: 12 minutes

Cool Time: 3 hrs

Total Time: 3 hrs 17 minutes

INGREDIENTS:

1 cup heavy cream

2 egg yolk

2 tsp vanilla extract

1 ½ tbsp granulated sugar

pinch of salt

1-2 tsp granulated sugar per custard cup (to caramelize)

1 cup cold water

DIRECTIONS:

1. First you will want to prepare the instant pot by placing the trivet into the inner pot and filling it with cold water.
2. Mix together egg yolks, sugar, and salt in a bowl or cup with a spout. Then mix in vanilla extract, and add in heavy cream. Mix until everything is well incorporated.
3. Then evenly distribute the custard between the ramekin. Cover them with foil and place into the instant pot.
4. Seal the lid and turn the valve sealing mode. Cook the custard on high pressure for 7 minutes. And natural release for 5 then do a quick release. The custard should still have a jiggle to it in the center. It will set in the fridge.
5. Let chill in the fridge for 3 hrs. Take the ramekins out and sprinkle granulated sugar on them. And torch until it caramelizes. Enjoy!

STEP BY STEP INSTRUCTIONS:

Gather all ingredients. First you will want to prepare the instant pot by placing the trivet into the inner pot and filling it with cold water.

Mix together egg yolks, sugar, and salt in a bowl or cup with a spout. Then mix in vanilla extract, and add in heavy cream. Mix until everything is well incorporated.

Then evenly distribute the custard between the ramekin. Cover them with foil and place into the instant pot.

Seal the lid and turn the valve sealing mode. Cook the custard on high pressure for 7 minutes. And natural release for 5 then do a quick release. The custard should still have a jiggle to it in the center. It will set in the fridge.

Let chill in the fridge for 3 hrs. Take the ramekins out and sprinkle granulated sugar on them. And torch until it caramelizes. Enjoy!