The Best espresso crème caramel in an Instant Pot
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The Best espresso crème caramel in an Instant Pot
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Make the perfect & best espresso crème caramel in an Instant Pot. Silky custard, coffee caramel, and foolproof steps for a show-stopping dessert
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Ingredients
Caramel:
- 165 grams of white granulated sugar
- 80 ml water
- ¼ tsp espresso powder optional
Custard:
- 400 ml cream
- 220 ml milk
- 3 large eggs
- 3 large egg yolks
- 75 grams caster sugar
- 2 tsp vanilla extract
- ¼ cup brewed espresso
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 6 – 8 minutes until it reaches a dark amber colour and becomes syrupy.
- 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.
- Add the espresso and whisk well to combine.
- 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.
- 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 unmold 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 unmolded, it could be tricky to dish these up later.
Notes
- Storage Instructions
- Refrigeration: Store the ramekins covered in the fridge for up to three days. They taste better after a day as the flavours deepen.
- Freezing: It is not recommended to freeze Crème caramel once cooked.
- Serving Tips: Unmold just before serving to keep the caramel syrup fresh and glossy.
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