Crème brulee in a slow cooker

Votes: 1

How to Make Crème Brûlée in a Slow Cooker

Time: 13 hours 30 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 430, total fat 35 G., saturated fats 20 G., proteins 5 G., carbohydrates 25 G., fiber 0 G., cholesterol 339 mg, sodium 99 mg, sugar 24 G.

Many people imagine making crème brûlée the traditional way, first on the stovetop and then in the oven, as a labor-intensive process requiring special skill. But you can make it much easier and faster in a slow cooker. The results will be just as amazing! You don't have to worry about the eggs curdling, because the custard cooks in a pressure cooker at low pressure for just eight minutes, resulting in a perfectly set and silky smooth finish every time. Let the finished dessert set in the refrigerator for a few hours and serve with sugar toasted on top. If you don't have a pressure cooker, you can toast it for a few minutes in the oven using the broiler setting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 vanilla bean
1 and 1/3 cups heavy cream
1/4 cup + 3 tablespoons sugar
1/8 teaspoon coarse salt
5 large egg yolks, room temperature
Special equipment: 6-8 quart Instant Pot® multi-cooker; 4 ovenproof 120 ml ramekins (approximately 7.5 cm in diameter)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, cream, vanilla pod

Cooking the dish according to the recipe:

Split the vanilla bean in half lengthwise and scrape out the seeds with the tip of a knife. Place the seeds and cream in a small saucepan (discard the bean). Whisk, then place over medium heat and cook until tiny bubbles begin to form around the edges, about 5 minutes, stirring occasionally. Pour the cream into a medium bowl and let cool for 20 minutes.
Meanwhile, in a small bowl, combine the vanilla bean and sprinkle it with 2 tablespoons of sugar. Using your fingers, rub the bean and sugar together to scrape out any remaining vanilla seeds and distribute them evenly throughout the sugar. Set the vanilla sugar aside.

Stir the remaining 1/4 cup and 1 tablespoon of sugar and salt into the cream mixture and stir until completely cool. Stir in the egg yolks until fully incorporated. Strain through a fine-mesh sieve set over a 2-cup measuring cup. This ensures a silky, smooth cream.
Divide the creamy mixture among four 120-quart ovenproof ramekins (7.5 cm in diameter) and cover tightly with foil.
Fill a 6-8 liter multicooker with 1.5 cups of water, then lower the rack into the multicooker and place the ramekins on it. Follow the manufacturer's instructions to close the lid and prepare the multicooker for use. Set the pressure cooker to low pressure for 8 minutes (see Note).
Once the pressure cooker cycle is complete, follow the manufacturer's instructions and allow the pressure to release naturally. After 15 minutes, being careful not to burn yourself with residual steam, open and remove the lid.
Remove the foil from the ramekins and let the dessert cool for 20 minutes. Then refrigerate until completely cool and set, at least 4 hours and up to 24 hours.
When ready to serve, sprinkle the dessert with vanilla sugar (discard the vanilla bean or place it in another container with the sugar for flavor). Toast the sugar with a blowtorch until golden brown. Alternatively, you can broil the crème brûlée in the oven. Let it sit at room temperature until the sugar crust hardens, about 5 minutes.

Note

Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.