Tag: Instant Pot meal ideas

Milk Tart Flavoured Creme Brulee

Milk Tart Flavoured Creme Brulee

Posted on by Rebecca

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.

Print Recipe

Milk Tart Flavoured Creme Brulee

Silky, smooth Creme Brulee with a uniquely South African twist
Prep Time10 mins
Cook Time13 mins
Total Time28 mins
Course: Dessert
Keyword: creme brulee, milk tart, milk tart creme brulee
Servings: 6 people

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!
Instant Pot Ribs – Sticky Prego Flavour

Instant Pot Ribs – Sticky Prego Flavour

Posted on by Rebecca

Heritage Day is one of those Public Holiday’s that is Proudly South African. A day to celebrate all of the unique and mixed cultures we have in our Rainbow Nation. No other country in the world can claim to have so many national languages, so many different and unique cultures and such a fantastic array of food!

I asked over on Instagram if you could pick one meal unique to YOUR heritage, what would it be? Here are some of the fantastic answers.

  • Samp and Beans – Which I am proud to say I have tried and tested and actually LOVED in my Instant Pot
  • Chicken Curry – Another one I have successfully “crossed over” and now will only make in my instant pot, i’ll be sharing my favourite recipe soon!
  • Bunny Chow – Last year I did a lamb curry for Heritage Day, you could easily convert that and put it into your bread?
  • Khowse
  • Bobotie & rice
  • Lamb
  • Ribs
  • Koeksisters

So what did I choose to make for Heritage Day?

We adore a good set of ribs, our preference is without a doubt beef ribs. I find the flavour a little more “mild” in comparison to lamb and I love the amount of meat you get on the bone. I have NEVER tried to make them in my Instant Pot, my normally “braai” them but let’s face it, with temperatures soaring as they have been the last week, why not skip the “braai day” and just have a swim and spend the time with your family day?

The ribs were fall off the bone tender, and I finished them off under the grill for 5 minutes so they had that beautiful charred texture. I marinated these in a Prego style sauce and my husbands only complaint was that we didn’t have more ! Served up with mealies (also cooked in my IP), homemade coleslaw and some garlic bread, you couldn’t get more South African if you tried 🙂 Actually we could… For dessert I made a “milk tart” flavoured Crème Brulee, both are some of my ALL TIME favourite desserts, so why not try to combine them?

No dealing with messy water baths here, I steamed them in my Instant Pot and they cooked in 7 minutes! The only let down was I ran out of gas in my blowtorch (which I bought years ago in my Master Chef days, specifically for Brulees 🙂 ), so I had to grill them in the oven, so excuse the less then “Pintrest Worthy” picture, but hey, it was a family meal after all and it’s the taste that counts right? TRUST ME, if you are a fan of Milk Tart or Crème Brulee, you need to try this recipe !

Happy Heritage Day South Africa, may this day bring positivity and a united spirit in us all. Whatever meal you choose, cut down the time cooking, use your Instant Pot and enjoy the day with your family! Recipes below:

For a step by step video tutorial check out my Instagram Page here

Print Recipe

Instant Pot Ribs

Tender, fall off the bone, sticky ribs made in record time!
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Servings: 4 people

Equipment

  • Pressure Cooker

Ingredients

  • 1/4 cup Steers Prego Sauce
  • 2 TBSP Steers Barbeque Sauce
  • 3 TBSP Tomato Sauce
  • 2 tsp Red Ginger Garlic Masala
  • 1 tsp Crushed Garlic
  • Salt and Pepper
  • 1/2 cup Apple Cider Vinegar For the steaming liquid

Instructions

  • Marinate your ribs in all of the above ingredients (except for the vinegar), Ideally for a minimum of 2 hours.
  • Put 1/2 cup water, 1/2 cup apple cider vinegar into the container and place the metal trivet on top.
  • Place the ribs on the trivet or steamer basket.
  • Place your lid on and make sure the vent is set to steaming.
  • Select pressure cook, make sure its on high pressure and set the timer for 22 minutes.
  • Natural pressure release for 10 minutes and then release the rest.
  • Baste your ribs with the remainder of the marinade and grill/broil for 5 minutes to give them that charred feeling.
  • Get messy and enjoy!