Creme Brulee in the Pressure Cooker

Creme Brulee is a rich, creamy custard with a brittle caramelized layer on top. It’s a classic, elegant dessert that is easy to make at home; and it’s even easier and faster when you “bake” it in the pressure cooke

Creme Brulee is a rich, creamy custard with a brittle caramelized layer on top. It’s a classic, elegant dessert that is easy to make at home; and it’s even easier and faster when you “bake” it in the pressure cooker.

Desserts that require a water bath are perfect for making in the pressure cooker’s moist environment. There are very few ingredients in creme brulee, so it’s important to use high quality ingredients.

Making Creme Brulee in the Pressure Cooker

I recently attended a vanilla party hosted by Lágrima. Lágrima is a small, new company that creates a premium artisan vanilla extract. I love the beautiful, tall Italian glass bottle the vanilla is package in.

It has a cork top, and it kinda makes me feel like I’m working in a laboratory when I use it. It would be a wonderful gift to give for the holidays. I received a free bottle and Lágrima is hosting a giveaway for two bottles to two lucky Pressure Cooker Today readers. Details on how to enter the giveaway are at the end of this post.

Topping Creme Brulee

To create the cramelized layer on top of the custard, you sprinkle super fine sugar, often called baker’s sugar, evenly on top of the custard. If you don’t want to buy baker’s sugar, you can pulse regular granulated sugar in a blender to create super fine sugar.

Then you use a torch to melt and caramelize the sugar. My husband bought me a kitchen torch a few years ago for Christmas. If you don’t have a kitchen torch, you can use a welding torch if your husband has one with his tools.

Creme Brulee in the Pressure Cooker

Creme brulee is really super easy to make, and looks so fancy. It’s a perfect dessert to serve guests for the holidays.

Creme Brulee in the Pressure Cooker

Yield: 6 servings

Creme Brulee in the Pressure Cooker

Ingredients

  • 8 egg yolks
  • 1/3 cup granulated sugar
  • pinch of salt
  • 2 cups heavy cream
  • 1 1/2 teaspoons vanilla
  • 6 tablespoons superfine sugar

Directions

  1. Add 1 1/2 cups of water to the pressure cooking pot and place the trivet in the bottom.
  2. In a large mixing bowl, whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt. Add cream and vanilla and whisk until blended.
  3. Strain into a large measuring bowl with pour spout or a pitcher. Pour mixture in to six custard cups, cover with foil, and place on trivet in pressure cooking pot. Stack the cups in a second layer. (I used a second trivet between the layers.)
  4. Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
  5. Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
  6. When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.
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Update: The giveaway is now closed. Thanks for entering!

Lágrima is giving away to two lucky Pressure Cooker Today readers one bottle of Lágrima Pure Vanilla Extract 200 ml (6.8 fl oz).

lagrima_bottle_front_tilt_400px_04

Here’s How To Enter the Sweepstakes Giveaway:

If you would like to win a bottle of Lágrima Pure Vanilla Extract leave a comment on this post before Wednesday, December 18th at noon, MST.

For extra entries:

  • Tweet this giveaway – sample tweet: Win a beautiful bottle of premium artisan vanilla extract from @lagrimafoods #giveaway on @pressurecook2da
  • Follow Pressure Cooking Today on Twitter, Facebook, and/or Pinterest
  • Subscribe to Pressure Cooking Today by email
  • Follow Lágrima on Twitter and/or Facebook

Leave a separate comment for each entry. The giveaway is only open to residents of the US. Be sure your email address is included with your comment(s). Winner will be chosen randomly, notified by email and will have 48 hours to respond.




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Comments

  1. Christine H says

    Love your recipes for use in the pressure cooker, and this dessert seems perfect for the holidays! Thanks for info on the vanilla–I agree, quality ingredients make all the difference!

  2. says

    I love Creme Brulee. I thank you for this recipe, I would have never thought to do this in my pressure cooker. I look forward to trying this out.

  3. Amy says

    That’s some great looking vanilla! Does it taste even better than Penzey’s double strength?
    I subscribe by email.

    • Barbara Schieving says

      Hi Amy – unfortunately we don’t have a Penzey’s in Utah and I’ve never tried their double strength. I’m sure if you win it you’ll love it though.

  4. Elaine W says

    beautiful dessert. Love the bottle too! Great vanilla is an asset in any kitchen. thanks for the giveaway.

  5. Shelly Willis says

    I can’t wait to try this receipe! I love custard deserts. A chance to win the wonderful vanilla is a plus!

  6. Kodi P says

    Ooh, this would be fun to try! I wonder if flan would work the same way?? That vanilla looks faancy!

  7. says

    My gosh Barbara!!! This is a fantastic idea. Is there no end to things you can do int the pressure cooker. Amazing. I don’t use mine enough. I’ will definitely try this one…very soon.

  8. DebrafromMD says

    Creme brûlée is one of my favorite desserts, and I will definitely try making it in the pressure cooker.

  9. Ginny Hornberger says

    I’m guessing then that I can’t just pull out a stick lighter and use that as a torch?

  10. Carol says

    Another thing I’ve never made-in the pressure cooker or out! It sure does look delicious. One of these days I’ll invest in one of those kitchen torches-those are nifty little gizmos-I LOVE gizmos.

    And that vanilla looks heavenly……..mmmmmmmm!

  11. Diane says

    Oh my goodness my favorite dessert … and a chance for an elegant bottle of wonderful vanilla as well! I am so in!!!

    Please and thank you … and Happy Holidays!

    :)

  12. Robin DeMaio says