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.
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.
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 is really super easy to make, and looks so fancy. It’s a perfect dessert to serve guests for the holidays.
- 8 egg yolks
- 1/3 cup granulated sugar
- pinch of salt
- 2 cups heavy cream
- 1 1/2 teaspoons vanilla
- 6 tablespoons superfine sugar
- Add 1 1/2 cups of water to the pressure cooking pot and place the trivet in the bottom.
- 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.
- 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.)
- 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.
- 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.
- 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.
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).
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.