Dessert for 8

Green Tea Creme Brulee

Name: Green Tea Creme Brulee
Total time: 50 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 1/2 cup cream; 1 cup coconut milk; 1 tbsp matcha green tea powder; 1 1/4 tsp vanilla extract; 1 pinch sea salt; 6 extra large egg yolks; 6 tbsp sugar; boiling water; 2 tsp sugar per ramekins for blow torching

Matcha, coconut milk, and cream make a smooth custard that cooks under pressure and ends with a crackly sugar crust.

Typical price

$3.16for 4 servings

$0.79 per serving$3.16 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: pressurecookrecipes.com

50 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

French Vegetarian Gluten-free Budget Desserts Instant Pot

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Heavy cream$0.22/oz typical	12 oz	$2.74Typical price
Coconut milk$0.14/oz typical	8.5 oz	$1.19Typical price
Coffee and tea$0.80/oz typical	0.5 oz	$0.40Typical price
Eggs$0.30 each typical	6	$1.80Typical price
Total for the servings shown		$6.32

Pantry staples you likely have

Cornstarch, vanilla, yeast, cocoaSalt and pepperSugar and brown sugar

Not included in the cost.

Ingredients

1 1/2 cup cream
1 cup coconut milk
1 tbsp matcha green tea powder
1 1/4 tsp vanilla extract
1 pinch sea salt
6 extra large egg yolks
6 tbsp sugar
boiling water
2 tsp sugar per ramekins for blow torching

Steps

Whisk the egg yolks, 6 tablespoons sugar, matcha, vanilla, and salt in a bowl.
Warm the cream and coconut milk in a saucepan over medium heat until steaming, then whisk them slowly into the yolks.
Pour the mixture into eight small ramekins and cover them tightly with foil.
Pour 1 cup boiling water into the Instant Pot, set in the trivet, and place the ramekins inside.
Cook on high pressure for 9 minutes, release pressure naturally for 10 minutes, then remove the ramekins and chill them.
Sprinkle 2 teaspoons sugar over each custard and broil on a baking sheet until the sugar melts and browns.