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Caldo Verde
Single Serving Creme Brulee
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Ingredients
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Instructions
- Beat 1 tablespoon of the sugar and egg yolk together with a small whisk until the yolk is pale yellow.
- Whisk in the cream and vanilla and pour into a
4 ounce ramekin. - Put
1 cup of water in the pot and set the ramekin on the trivet. - Cook on Manual at high pressure for 9 minutes and let the pressure naturally release for 6 minutes before quick releasing the steam and removing the lid.
- Take the ramekin out and let it cool on the counter til room temp and then chill it in the fridge for at least 4 hours or overnight.
- When it's time to eat, take the creme brulee out of the fridge, put the second tablespoon of sugar on the surface of the custard and get out your blow torch.
- Torch the sugar until it bubbles and browns and turns into a hard, caramel crust. Let it cool a bit and then dig in. Enjoy!
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
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Easy creme brulee. I‘ve made it with xylitol or erythritol in place of the sugar in the custard protion to lower the carb content, then used 1 tsp of regulat sugar for the brulee crust. A few tips: you can make up to six of these at a time in the 6 qt instant pot. Cook on manual for 7 minutes. Slow release for 5-10 minutes.
Do not whisk or beat the eggs at all! They will turn into scrambled egg texture if over mixed. Only stir until combined. Repeat: DO NOT BEAT.
Yikes! I think i needed to cover the ramekin because it overflowed into the pot! Will try it again and cover with foil and will try to whisk less!
I’m tripling the recipe to make 3 & covering with foil. Don’t hv a torch so will brown under broiler when we’re ready to eat. They looked good when i took them out to cool, followed recipe times.
Fantastic! I tripled the recipe & used a 12 oz ramekin. I used half & half instead of heavy cream. The consistency was perfect. I ate it immediately while it was warm. Just 9 minutes instead on an hour in the oven. My new favorite recipe!
Flavor is spot on! Surprised the wife with some and she loved it
Flavor is spot on!
Creamy, tender, just great! Will definetely make it again. Though, I probably incorporated too mach air while whisking the egg-cream mixture. So it came out a bit spongy at the top and as it should be at the bottom.
I cant stop thinking about making more.
Awesome, just like what you get at a high end restaurant!