A simple classic dessert that is quick to prepare in the Instant Pot®.

Susan

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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
4 hrs 20 mins
total:
4 hrs 50 mins
Servings:
3
Yield:
3 6-ounce ramekins
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a trivet in a multi-functional pressure cooker (such as Instant Pot®); add 1 cup water.

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  • Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.

  • Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.

  • Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.

  • Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

Cook's Notes:

Instead of vanilla extract, you can scrape the seeds from 1/4 vanilla bean.

If you don't have a kitchen torch, you can place each ramekin under the oven broiler for a few minutes until the sugar is browned.

Nutrition Facts

369 calories; protein 3.4g; carbohydrates 17.4g; fat 32.3g; cholesterol 245.2mg; sodium 87.3mg. Full Nutrition
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