Instant Pot Creme Brulee for 2

by admin January 7, 2020

Better With Sugars Instant Pot Creme Brulee for 2, approx 15 carbs per serving

I will share recipes how I always want them to be shared online recipe first, dialog afterwards. Enjoy!

This, as with most of my recipes, was inspired by another blogs recipe, but since my first time making it, I have tweaked it to make it my own, and that result is what Im sharing today.

Special Tools:
-Instant Pot with trivet insert
-2 small (8+ oz) Pyrex bowls or ceramic ramekins
-Culinary Torch

Ingredients:
-1 cup cold water
-1cupheavy whipping cream
-3egg yolks
-1 1/2 t vanilla bean paste
-4teaspoons+ 1-2 teaspoons sugar
-pinch of salt

Recipe Details, Pictures, and Tips

Special Tools:
-Instant Pot with trivet insert I use an 8 qt Instant Pot Duo
-2 small (8+ oz) Pyrex bowls or ceramic ramekins I like the 2c Pyrex size because mine have lids for easy refrigeration; if you do a smaller size or it will take a long time for your thicker custard to set and youll probably need to repressurize your pot at least once more
-Culinary Torch (you can use the oven broiler but it isnt the same). I actually got mine at Harbor Freight Tools for much cheaper than you see ones at kitchen stores.

Ingredients:
-1 cup cold water
-1cupheavy whipping cream Look at the label to check carbs before you buy, it can be less than 1g carbs for a 2 Tablespoon serving my estimate on carbs wont be right if yours is higher, Ive seen 1 Tablespoon be 1g carbs
-3egg yolks(you can use 2 if the yolks are extra large) Save your egg whites for a frittata or other recipe! I will be sharing a Broccoli & Cheese Instant Pot Frittata recipe once I make it again and take some photos
-1 1/2 t vanilla bean paste

I think I got this at a TJ Maxx or Home Goods store, you can definitely get it online and likely at any higher end grocery store. Its basically vanilla beans and pure vanilla extract combined, with no pesky scraping of the bean pods! To be honest my teaspoon measure doesnt fit in the jar and I have to pour into my spoon and because it is thick I end up with a generous teaspoon that Im calling 1.5 t here. You can also scrape 1/2 a vanilla bean or if you want to use pure vanilla extract Id try 1 teaspoon (I have not tested this substitution, as I love the look of the real vanilla beans, plus I think the flavor is more intense with them).
-4teaspoons+ 1-2 teaspoons sugar if you arent as carb conscious as I am, your 2 teaspoons to sprinkle on top may be a little more, but I generally find 1/2t per custard is more than sufficient!
-pinch of salt

Directions:
-Prepare your instant pot by placing trivet in inner pot and pouring 1 cup cold water on the bottom of your pressure cooker.
-Heat heavy cream 30-45 seconds in the microwave or until very warm but not boiling, then stir briefly before adding to recipe to even out the temperature.
-Optional: Ive noticed small spots in some of my egg yolks, plus some times there is some white that just sticks to the yolks no matter what you do. If Im making this for someone else and feeling fancy, I will strain my yolks through a fine sieve (push them through with a spatula) before the next step. This is NOT NECESSARY I usually do not take this step, but since Im sharing this recipe I wanted to give the option to make it extra smooth.

-Whisk together egg yolks, vanilla, 1 1/2 tablespoons sugar and salt into mixing bowl.

-Temper the egg mixture by quickly whisking in a generous tablespoon or so of the warm cream, and then slowly add in remaining cream, stirring well.

-Divide between two cups and cover TIGHTLY with foil. I use a large measuring cup to mix so I have a pour spout. If you splash at all while filling your cups, wipe the edges clean before covering with foil. The foil is there to prevent condensation on your custard, dont skip this step.

-Place custard cups on trivet (stacking on top of each other if they dont fit side by side) and close lid. I use a small ramekin to boost my second cup in height so they both fit.

-Cook on high for 12 minutes. Let naturally release for 5 minutes and then do a quick release. Carefully remove custard cups and check for doneness by gently jiggling if they still seem liquidy in the middle, re-cover and cook an additional 2 minutes on high pressure. Once they are fully cooked, remove foil and let cool, about 30 minutes.
-Re-cover and Refrigerate at least 3-4 hours its usually hard for me to wait that long, but it makes for better custard texture and topping crystallization, so be patient! or refrigerate up to 3 days before serving, which means if you can be extra patient, this is an easy make ahead item for your next dinner party or date night.
-Remove custard cups from refrigerator 15-30 minutes before serving.
-Right before serving,top each cup with up to a teaspoon of sugar (each teaspoon is 4.2 carbs, you want the surface covered but try to keep it to 1 teaspoon or less per cup, which should bring you to approximately 13-15 carbs a serving!)

-Using a culinary torch, place theflame of the torch about 2 inches above the custard and in a back and forth motion, melt the sugar to form a caramelized topping. Alternatively, place them on the top rack of your oven under the broiler on high for 3-5 minutes, checking after 2 minutes to see if you need to turn the cups for even browning; I dont find this method gets the tops truly crisp, but it is caramelized!

-Serve immediately (while blessing my name!)
-Note: You can make this into 3 smaller servings in 6+ oz containers instead, just reduce the cooking time to 10 minutes. Should be around 10 carbs per serving!

Have you tried this recipe? How was it?