TRACY'S CREME BRULEE IN THE PRESSURE COOKER INSTANT POT AND AN ALTERNATIVE METHOD OF MAKING THE CARAMEL TOPPING
4 egg yolks
1/4 scant cup of sugar
2 cups cream or cream/half&half combination
pinch of salt
3/4 cup sugar
2 TB water
METHOD AND VIDEO FOR CUSTARD
Put 2 cups of water in the pressure cooker and place a trivet in the bottom.
IN a bowl, combine the custard ingredients, mix well and divide between four ramekins.
Cover each loosely with a piece of tin foil, place in cooker,
HIGH PRESSURE for 10 minutes
TURN off cooker when the timer goes off and let pressure come down naturally, about 10 minutes.
Remove ramekins from cooker, leave to cool to room temperature then put in the fridge for at least 3 hours.
METHOD AND VIDEO FOR SUGAR TOPPING
Combine the sugar and water in a microwave safe bowl, cook until a dark caramel color. Mine took 5 mins, 30 seconds.
Immediately pour the caramel onto a silpat or non stick sheet.
**I'm NOT even going to go on at length about how stinking hot this is and how badly you'll be burned if you're not careful**
Leave to cool completely and harden, put in a blender or food processor and turn it into dust.
THIS is what you'll sprinkle and brulee on the custards, trust me, you're going to love it!
I'll add the final brulee video when I do it later today but I wanted to get the recipes and videos up for the custard and toppings... yeah, this is going to be good