Slow Cooker Creme Brûlée

Here's everything you need to make this decadent Instant Pot creme brûlée This recipe makes six servings.

Ingredients to Gather

2 cups heavy cream
6 egg yolks
5 Tbsp sugar
1 Tbsp vanilla extract
4 Tbsp sugar (for topping)

Directions to Follow

Add the egg yolks and 5 tablespoons of sugar to a mixing bowl, and whisk until the sugar dissolves. Then add the cream and vanilla, and whisk just until everything is incorporated.

Pour the mixture into your ramekins, and cover each tightly with a small piece of tin foil.

Place the metal trivet in the bottom of your Instant Pot and add 1 cup of water to the bottom. Carefully arrange the ramekins in the pot so that they are evenly spaced and sturdy.

Put the lid on the pot and select the “Manual” option, then set the timer for 9 minutes. When the time is up, let the pressure release naturally from the pot for another 15 minutes then quick release any remaining pressure.

Uncover the ramekins and let them cool off for about 45 minutes.

After this, use plastic wrap to cover each ramekin, and then place them in the refrigerator for at least 4 hours to set. When you're ready to serve them, just take off the plastic wrap, sprinkle the sugar evenly over the top of them, and then lightly caramelize the sugar using the culinary torch.

Have you ever made creme brûlée? What do you think of this Instant Pot version of it? Share your thoughts in the comment section below!

Source: OneGoodThing