Print Recipe

Orange Infused Creme Caramel

Creamy, orange infused Creme Caramel, made from start to finish in an Instant Pot. Wow your guests with this incredible simple, yet show stopping dessert this festive season.
Prep Time20 mins
Cook Time20 mins
Course: Drinks
Cuisine: French
Keyword: Creme Caramel, Custard Desserts, Instant Pot Creme Caramel, Instant Pot Flan, Orange Infused Creme Caramel
Servings: 5

Equipment

Ingredients

For Caramel:

  • 3/4 cup (150g) white sugar
  • 80 ml water

For Custard:

  • 1 cup (250ml) full cream milk
  • 1 cup (250ml)  double thick cream 
  • 1/4 cup (50g) sugar 
  • 2 teaspoons (10ml) vanilla extract 
  • Zest of one orange
  • 3 large eggs, lightly beaten 
  • Pinch of salt
  • Summer Berries to top

Instructions

  • For the caramel: Switch on your Instant Pot and set to Sauté, wait until you see the "hot" display. Add the sugar and water and stir once to combine. Allow the sugar to caramelize and then gently swirl until everything is an even dark golden brown, careful not to burn it!  As soon as the golden colour has been achieved quickly remove the inner pot and carefully pour the caramel equally across your ramekins (you should get between 5 and 6). Allow the caramel syrup to cool.
  • Wash out your Inner Pot and once clean, set to Sauté once again. Heat up 1 cup (250ml) full cream milk and 1 cup (250ml) double thick cream. Add in your sugar, 2 tsp (10ml) vanilla extract, the orange zest and a pinch of salt to the warm milk. Stir until the sugar fully dissolves. Remove from the heat and strain through a sieve.
  • Beat 3 eggs in a medium bowl. You are going to temper the eggs, so slowly bring the eggs' temperature up by pouring the warm milk mixture in little by little. Continue to whisk as you pour the remaining milk, make sure you are slow in this step, you don't want to "cook" your eggs.  Pour the mixture in the caramel-filled ramekins through a strainer. Cover each ramekin tightly with foil. 
  • Into clean inner pit, pour 1 cup cold water. Insert the steamer rack and put the covered ramekins on the rack. Secure the lid and move the vent to Sealing Position. Set to Pressure Cook on High for 9 minutes then allow a Natural Release.  
  • Once the valve drops, open lid carefully, try to make sure no water falls onto the foil.  Remove ramekins from Instant Pot and aside to cool, then refrigerate overnight.  When ready to serve, dip your ramekins into a bowl of warm water to allow them to invert easily, flip onto a plate and serve with some mint, berries and a touch of orange!