Lavender CrÚme Brûlée
Instant Pot lavender crÚme brûlée. Total time about 25 minutes; sodium 33 mg per serving.
đł Cook: 13 min
Nutrition
377
Calories
4.6g
Protein
27.8g
Carbs
27.8g
Fat
Ingredients
| 5 | Egg yolks | |
| 2 cups | 480 ml | Heavy cream |
| 1 tablespoon | 15 ml | Vanilla extract |
| 1/2 cup | 120 ml | Sugar |
| 1 cup | 240 ml | Water |
| 1/4 cup | 60 ml | Sugar, superfine |
| 1/2 tablespoon | 7.5 ml | Lavender buds |
Instructions
- Beat your egg yolks, cream and vanilla extract with your sugar.
- Divide between four ramekins.
- Add a cup of water into your instant pot with a trivet on top.
- Arrange the ramekins on your trivet and cook on high pressure for thirteen minutes.
- Do a quick release and then cool in the fridge for four hours.
- Sprinkle with lavender buds and sugar before serving.