Perfect Vanilla Crème Caramel in an Instant Pot
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Perfect Vanilla Crème Caramel in an Instant Pot
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Create silky vanilla crème caramel effortlessly in an Instant Pot. Topped with rich caramel, it’s the perfect make-ahead dessert for any occasion.
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Ingredients
Caramel:
- 165 g white granulated sugar
- 80 ml water
Custard:
- 500 ml cream
- 180 milk
- 3 large eggs
- 3 large egg yolks
- 75 g caster sugar
- 2 tsp vanilla extract
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Instructions
- To make the caramel, add the sugar, water and espresso powder to a small pot and bring it to a boil. Continue boiling for 8 - 10 minutes until it reaches a dark amber colour and becomes syrupy. You should smell an intense caramel. Be careful though as it can burn very quickly.
- Divide the caramel evenly between the 6 ramekins and set them aside to set.
- To make the custard, add the milk and cream to the bowl of an instant pot and set it to Sauté. Heat the mixture until just below the boiling point then remove the bowl.
- In a large bowl add the eggs, egg yolks, sugar and vanilla to a bowl and give it a good whisk.
- Slowly add the warm cream/milk mixture in parts whilst continuously whisking. Continue until all the liquids are combined.
- Strain the custard into a jug through a fine mesh sieve.
- Pour the custard into the caramel-lined ramekins. Use a blow torch on the surface to get rid of any air bubbles or pop with a knife.
- Cut a large piece of foil for each ramekin. Cover well, and thoroughly fold each side all the way under and the other sides, too. You want to double or triple-fold the foil around the ramekin to ensure no water can enter. If it is not well-covered enough the custard will scramble.
- Place 3 of the ramekins onto the trivet in the Instant Pot and add 1 cup of water to the bowl. Close the lid and set the time to Cook on High Pressure for 10 minutes. Release the pressure naturally for around 12 minutes.
- Repeat with the remaining 3 ramekins making sure to top up the bowl with a little water that would have been lost in the first cook.
- Once cooked, remove the crème caramel ramekins from the pot, allow them to cool and then refrigerate for 6 hours or overnight to set.
- When you are ready to unmould and serve, fill a shallow bowl with boiling water. Dip each ramekin into the boiling water to loosen. Invert on an individual serving plate. If you present them unmoulded, it could be tricky to dish these up later.
Notes
- Keep your crème caramel covered in the refrigerator for up to 3 days (although it can go a bit longer).
- Always unmold just before serving to maintain its presentation.
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