Creme Brulee is a smooth and delicate French custard dessert (literally translates to burnt cream) that is heavy cream infused with vanilla bean, egg yolks, and sugar. It is baked in a water bath in the oven and finished with a bruleed sugar shell. You crack the thin layer of caramelized sugar and the mixture of smooth with crunchy sugar is incredible!
KSL's Studio 5
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WATCH MY SEGMENT ON BEST INSTANT POT ACCESSORIES!
My Favorite Instant Pot Accessories
717 Steamer Basket for Instant Pot
- This is my favorite accessory to use in the Instant Pot because it is very versatile. It can fit over 2 dozen eggs, broccoli, bone broth ingredients, and plenty of other vegetables. It is really nice to use for things that need to stop their cooking immediately, such as eggs or soft vegetables because I can pull them right out and not have to use tongs to quickly fish things out that would fall under the trivet. It is also nice for people who may have a hard time using tongs.
- Instant Pot Cooking followers get an exclusive coupon code for 25% off today! This is the lowest price they offer the basket, and they were only going to offer that price for Black Friday, but I got it again for you! Use code IPCOOKING25 for 25% off! Just add it to the promo code at checkout on Amazon.
- I love ramekins just to have in my kitchen because they are super classy and great to use for serving toppings or as prep bowls. I like using them to serve small portions on top of a dinner plate that would otherwise mix too much. I like them for Instant Pot use because they are small and you can fit a bunch in there for creme brulee or chocolate lava cakes. I can also steam eggs in them. So they are nice to have for the Instant Pot, but can be used in the kitchen for other purposes as well! You can buy these large one at Target for $2 each (I have them but they are big so I can only fit 2 on the bottom of my IP), but I have found the ones I like most from Ross or TJ Maxx! They usually come in box sets and are much more affordable! If you can't find them there, find them on Amazon. Just make sure you get OVEN safe ones! I saw some cute holiday ramekins at Ross the other day, but they weren't dishwasher or microwave safe (basically just for decoration... useless for cooking!)
Silicone Muffin Liners
- I like thesilicone muffin liners for making my make ahead egg bites. You can fill them up with whatever fillings you like, then place them in the Instant Pot and have a healthy and easy breakfast or snack to take on the go. I loved making them when I was working because I could just take a couple, pop them in the microwave, and even eat them in the car. Much better than cereal or another sugary carb breakfast. They can also be used to freeze Instant Pot bone broth or Instant Pot baby food into little disks. After they freeze, just pop them into a sandwich bag and you’ve got perfectly proportioned servings! They sell cool egg molds for the Instant Pot, but I haven’t purchased them. I just use what I have and the muffin liners work for more than one thing.
- The steamer net is different than the basket because it isn’t a sturdy basket that can easily be pulled out. I use it as a better solution to the trivet for foods that might fall through the trivet’s large gaps. I also use it in my 3 quart Instant Pot because of its small size, a basket would take up a lot of valuable room. I use it in my 6 quart to lift up spaghetti squash and under cake pans so I can easily lift them out for dishes like cheesecake, banana cake, or carrot cake.
Extra Sealing Ring and Lid
- It is really nice to have an extra sealing ring for the Instant Pot in case my other one is in the dishwasher. Lots of people prefer to have two- one for sweet and the other for savory or potent smelling items like curry. I like this bundle I have because it comes with a lid that I use when I make big batches of chicken that I shred with my hand mixer and leave in the fridge for salads or other dishes, or soup. Easy to store straight to the fridge!
My Online Shopping Trick for CASH BACK
by Lisa Childs of @instantpot_cooking
- 1 C. Heavy Cream
- ⅓ C. White Chocolate Chips (not almond baking bar or dipping chips)
- 3 Egg Yolks
- 1 ½ T. Sugar
- 1 ½ t. Pure Vanilla or Vanilla Bean Paste
- 3 Candy Canes, crushed or blended to a fine powder
- In a small to medium pot, heat the heavy cream over medium low heat just before it boils. Do not boil. The cream may begin to slightly bubble around the edges and it will start steaming, which will indicate it is ready.
- Take the pot off the heat and add vanilla and white chocolate chips. Let stand for a couple minutes, then whisk completely until the chocolate is completely melted.
- In a separate medium bowl, whisk the egg whites and sugar together until the egg yolks turn a pale yellow.
- While whisking, pour a thin stream of the hot cream into the egg mixture, about a third at a time until fully combined. If desired, strain the mixture through a fine mesh strainer.
- Pour the mixture into 4 ramekins. Cover each with a square of foil. Skim the foam off the tops of the custard.
- To the Instant Pot, add 1 C. water and the trivet. Stack the ramekins evenly on top of the trivet for maximum air flow.
- Cook on manual LOW pressure for 10-13 minutes (depending on how big large your ramekins are), with a 5 minute Natural Pressure Release. followed by a quick release. Remove the ramekins with a pair of tongs and place on a heat proof surface. The middles should be jiggly, but not liquid. If they are still liquid, return them to the Instant Pot and cook for 1-2 more minutes on low pressure with a quick release.
- Let the creme brulee cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or until completely cool.
- When ready to serve, top each ramekin with about 1-2 teaspoons candy cane powder in a thin, even layer.
- Using akitchen torch, evenly brulee the tops until the sugar is evenly browned. Alternatively, adjust your oven rack to the top shelf and place the ramekins on a cookie sheet and. Allow the sugar to harden, about 5-10 minutes, then enjoy!
- I like to do all the mixing in a large liquid measuring cup so I can easily pour into the ramekins
- Be sure to get the best ingredients you can because it is such a simple dish.
- If you don’t have ramekins, any heatproof dish or bowl will work like a small mason jar or Pyrex.
- Be sure to check if your ramekins will fit before you start the dish- some ramekins are bigger than others. You can do them in two batches if needed.
- Be sure the sugar is evenly spread on the surface of the cream and use the torch in a circular motion all over the sugar. Don’t leave the torch in one spot for too long, or you’ll melt your custard and burn your sugar.
- A ramekin set with a kitchen torch and vanilla bean paste would be an amazing Christmas gift for the foodie in your life!
- Take a bite and enjoy! It will me a smooth and creamy custard with a crunchy and deep sugar crust. Yum! If it is firm and a little gritty, that means the eggs have curdled and you have overcooked it.