Instant Pot Crème Brûlée
It is very important to me to use high quality and sustainable ingredients in my recipes, which is why I am choosing Canadian Milk! Nothing tastes better than knowing you are contributing to a greener future!
- @tiffycooks
- Cooking: 60 minutes
Ingredients
- 1 Egg
½ cup Canadian Milk
¼ cup of Canadian Heavy Cream
2 tbsp of Sugar
1 tbsp of Vanilla Extract
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Preparation
Microwave Canadian milk and Canadian heavy cream in a bowl for 1 minute and 30 seconds or until it is warm (make sure it doesn’t bubble!)
In a separate bowl, add 1 egg and 2 tbsp of sugar. Whisk until everything is fully combined.
Slowly pour in Canadian milk into egg mixture and whisk everything together.
Optional, but HIGHLY recommended, add in 1 shot of rum or 1 tbsp of vanilla extract.
Strain mixture into ramekin. Using a paper towel, lightly wipe off any bubbles on the surface. Cover with tinfoil.
Add in 2 cups of water in the instant pot then add in the ramekins. Pressure cook for 3 minutes. Let it naturally release, remove and rest in the fridge for 30 minutes.
After 30 minutes, add in 1 ½ tbsp. of sugar and torch until caramelized. Enjoy!
