Dessert for 6

Instant Pot Creme Brulee

Name: Instant Pot Creme Brulee
Total time: 50 min
Yield: 6 servings
Cuisine: British and Irish
Ingredients: 2 cups heavy cream; 6 tbsp granulated sugar; 1 1/4 tsp vanilla extract; 1 pinch sea salt; 6 large egg yolks; 3/4 tsp granulated sugar per ramekins for blow torching

Vanilla cream custard cooks in ramekins under pressure, chills until firm, and finishes with a crisp sugar topping.

Typical price

$3.75for 4 servings

$0.94 per serving$3.75 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
6servings as written
$typical cost tier

British and Irish 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	17 oz	$3.65Typical price
Eggs$0.30 each typical	6	$1.80Typical price
Total for the servings shown		$5.63

Pantry staples you likely have

Sugar and brown sugarCornstarch, vanilla, yeast, cocoaSalt and pepper

Not included in the cost.

Ingredients

2 cups heavy cream
6 tbsp granulated sugar
1 1/4 tsp vanilla extract
1 pinch sea salt
6 large egg yolks
3/4 tsp granulated sugar per ramekins for blow torching

Steps

Whisk the egg yolks, 6 tablespoons sugar, vanilla, and salt in a bowl.
Warm the cream in a saucepan over medium heat until steaming, then slowly whisk it into the yolk mixture.
Pour the custard into six 6-ounce ramekins and cover each ramekin tightly with foil.
Add 1 cup water to the Instant Pot, set in the trivet, and arrange the ramekins on it.
Cook on high pressure for 9 minutes, release the pressure naturally for 10 minutes, then release the remaining pressure.
Chill the ramekins for at least 2 hours, sprinkle each with sugar, and broil on a baking sheet until the tops caramelize.