This was another recipe I ripped out of the recipe book that comes with the Instant Pot.


Ingredients

I halved the recipe, but this is it in full for 6 servings:

  • 2 cups (500 mL) heavy whipping cream
  • 6 egg yolks
  • 5 tbsp (75 mL) white sugar
  • 1 tbsp (15 mL) vanilla extract
  • 4 tbsp (60 mL) raw (demarara) sugar for caramelizing --> I don't have this, so I just used more white sugar...

Methodology

Add 2 cups of water to the Instant Pot and add the trivet.

In a bowl that's Instant Pot-safe, combine the egg yolks and sugar until the sugar is dissolved.

Add the cream and vanilla, and mix this just enough to combine. Don't whip it up.

Pour the mixture into ramekins. If you want to be fancy and avoid clumps (though I had no issues), run the mixture through a strainer as it pours into the ramekins.

Place the ramekins into the Instant Pot and seal the lid.

Set it to pressure cook on manual for 9 minutes.

Wash up dishes as you wait (looking at you, SO o____o ).

When time is up, allow it to natural release.

Yum, custard!

Pull these out and sprinkle some sugar on top.

If you have a torch, awesome! Use that to caramelize the tops.

I tried slipping these under the broiler, but that wasn't doing so great, so I whipped out my lighter.

Results

So pretty, so creamy, and so rich. I love how it comes portioned in the ramekins, so there's no danger of eating too much.

It's really satisfying to tap and crack the crystallized sugar top, but in my scenario, it wasn't worth the effort for me. I'll definitely make this next time I have extra heavy whipping cream on hand, but probably just leave it as plain custard.