Creme Brulee has never been quicker than this! Cooked in an Instant Pot Pressure Cooker, this uniquely South African flavoured Creme Brulee is silky, flavourful and oh so easy to make. No messy water baths in sight!
Milk Tart and Creme Brulee both have to be right up there in my top 5 desserts of all time. Creamy, delicious and sweet, for this heritage day I decided to combine my two favourite dishes. It’s easy enough to whip up as a weekday treat, or fancy enough to serve at a dinner party, this may just be the ultimate dessert.
I cooked up two batches, one on high pressure and one on low pressure and the results were good on both. If you prefer a slightly firmer custard then go with the high pressure option, if you want a thinner texture opt for the low pressure cook.
I instantly fell in love with this way of cooking brulee and will definitely be making it again! Recipe below, let me know your thoughts!
For a full video check out my Instagram page here.
Milk Tart Flavoured Creme Brulee
Equipment
- Instant Pot
- Pressure Cooker
Ingredients
- 500 ml Heavy Cream
- 1 tsp Vanilla Extract
- 6 large Egg yolks
- 2 sticks Cinnamon
- 1/4 tsp Nutmeg
- Pinch Salt
- 6 Tbsp Castor Sugar
- Extra Castor Sugar for topping
Instructions
- Using an electric beater, whisk up the egg yolks and castor sugar.
- Bring the heavy cream, vanilla extract, cinnamon sticks and nutmeg up to a warm heat in a pot (DO NOT BOIL).
- Temper the egg yolks and sugar by pouring a small amount of the warm cream mixture into the large mixing bowl. Mix well. Then, pour and the remaining cream mixture into the eggs.
- Pour the cream mixture into 6 ramekins until about 3/4 full. Remove any air bubbles on the surface with a spoon. Wrap the ramekins tightly with foil.
- Add 1 cup of water and steamer rack in your Instant Pot. Place the wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top).
- Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release.Then, release remaining pressure. IF you choose to go for a thicker brulee then Pressure Cook on HIGH for 7 minutes, with a NP release of 5 minutes.
- Unwrap and refrigerate your brulee for a minimum of 4 hours, preferably overnight.
- Before serving, sprinkle the remaining castor sugar over the top and use your blow torch to achieve that beautiful hard, crackled caramel top!