CrÚme Brûlée
A silky maple-sweetened vanilla custard pressure-cooked in ramekins, then topped with sugar and caramelized with a kitchen torch for a crisp crust.
Ingredients
| 1 1/2 C | heavy cream | |
| 4 | egg yolks | |
| 1/4 C | maple syrup | |
| 1 tsp | 5 ml | vanilla extract |
| 1 pinch | salt | |
| â | sugar, for topping |
Instructions
- Whisk together all ingredients, except the sugar. Whisk until smooth and completely blended. Pour into six 4 oz ramekins and cover each with a small piece of foil.
- Place a trivet in the Instant Pot and pour in 1 C of water. Place the ramekins in the Instant Pot on top of the trivet - 3 on the trivet, then 3 stacked on top of the first 3 ramekins. Cover and cook on high pressure for 5 minutes.
- When the cook time is complete, let the Instant Pot naturally release pressure for ten minutes, then manually release the remaining pressure (there won't be much). Use a potholder to carefully remove the ramekins from the Instant Pot. Discard the foil and refrigerate the crÚme brûlée for at least 2 hours.
- After the custard is set, take the ramekins out of the refrigerator. Sprinkle the tops of each crÚme brûlée with 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar so that it forms a crispy, browned crust over the custard. Refrigerate or serve immediately.
Notes: The quickest sugar to use is regular granulated sugar. Superfine sugar is often recommended for the best crust, and unrefined sugars are cautioned against because they tend to burn more quickly. I used organic granulated sugar with great results.