Instant Pot Creme Brulee
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- Опубліковано 20 жов 2024
- Recipe Here!: pressureluckco...
Ah, Crème Brûlée. The French dessert that is a rich, smooth, yolk-and-cream-based vanilla custard and then finished off with a beautiful crispy, crystalized, caramelized sugary crust.
It's so beautiful it's almost sad you need to break into it that skating rink of sugar that shimmers like the Eiffel Tower at night. (Is your mouth watering yet?)
This indulgence is without a doubt one of the most luxurious around but it's also one of the easiest to make right in your Instant Pot!. Only a few easily accessible ingredients is all it takes to achieve dessert nirvana and you're going to impress the daylights out of whoever you serve it to.
#pressureluck #instantpot #cremebrulee
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@8:45 "Liberace style. It has the most flames!" 🍮🔥 😂😂😂 Jeff, you kill me with some of the most random things you say! Thanks for the recipe!!
I made this last night, followed the recipe to a "T" but got distracted at the end. Ended up with a 1 hour 47 min natural release. Fortunately, the texture of the finish product was just great. There was no clumping, no nasty skin just creamy smoothness. A fine testimony to the qualities of the Instant Pot.
I think you might be happier when you eat it if you used more sugar for a thicker caramel crust. I have never had a kitchen torch although I have been making Creme Brûlée for at least the last 55 years and have always used my broiler to caramelize the sugar. You can also sift light brown over the top to caramelize...takes more time but is WONDERFUL! This is my absolute favorite dessert...since forever.
That same custard mixture can be done the night before and you use it for French Toast. You can also put 2 tbl of chocolate or caramel syrup in the bottom of the ramekin, pour in the custard, cook, cool. Then run a small knife around the edges, put a small plate on top, flip and you have a great presentation. I did half caramel, half chocolate and challenged my kids to select the 'mystery' ramekin and they had to eat whichever flavor they selected.
What a brilliant idea of putting the chocolate/Carmel sauce into the bottom of the bowl.. I also am going to try this custard for French Toast as well 😋
Oh dear, now I have to buy a culinary torch! 😁
I have also recently discovered that the lowest Yogurt setting, using the trivet and no water, with the pressure valve on Venting, is ideal for proofing dough!!! I made the dough with the whey left over from my Greek style yogurt, so a very efficient use of ingredients. The bread was TO DIE FOR! There is no end to what my Instant Pot can do!
Bread recipe, please!
SweetMommah I imagine you could use any yeast bread recipe. In this case, I wanted to use up some of the whey that is a byproduct of making Greek style yogurt (in my Instant Pot), so here is a link to the whey bread recipe that I used. howtofeedapickyeater.com/whey-bread-recipe/
Thank you! I also make Jeff's Greek Yogurt recipe and have so much whey leftover in my freezer. Can't wait to try this :)
This sounds amazing! How long did you proof the dough for in your Instant Pot?
The Food Net Work needs to give you your own show
That is so true.
Yes! 👍🏽
Agreed! 😋😋😋
Does he reply to messages?
I agree. Love his personality and presence. I think it would be a very successful show.
Made two batches last night and it was absolutely wonderful. One regular and one banana. We have a local dairy “Rosa’s’ that puts out flavored milk in old-fashioned glass bottles. I used half the heavy cream and half of the banana milk and it was to die for.
I made this recipe this holiday weekend, Your recipe made it so easy and it was delicious! I did not use a small butane torch though I had my husband use the small propane one and it worked perfectly. Thank you so much for sharing this recipe and making it easy for a home cook to make.
You are so gifted. Keep the recipes coming. UA-cam is my friend right now. I am home healing with 5 fractured ribs so this is my best entertainment right now.
This is absolutely perfect... rich, creamy, perfect balance of sweet and velvety smooth. 5 stars. Egg Nog is a plus!
Oh mon Dieu très bien Jeff crème brûlée is my absolute favorite dessert. Doing the old fashion way does take a while, but I will have to make in my instant pot. The granulated sugar did a better job for the crust I love.
Jeff thank you for making cooking with the Instant Pot enjoyable and delish.
My fav dessert, will be making this soon. Btw if you make French Toast or bread pudding it is wonderful when Brulee'd. I sprinkle sugar in a non stick pan lay the bread pieces over, and cook on med low heat until the sugar crystallizes. Ohhh man is it good, no need for syrup, just a few pats of butter on the side. The combo of salty/sweet is amazing.
I PERSONALLY LIKE THE WHITE SUGAR TO BRULEE CUZ IT'S MORE FUN BREAKING THROUGH IT WITH SPOON. THX JEFF.
I’m making these today for Christmas Eve dinner. I’m so excited! Thank you for teaching us the recipe!
My favourite dessert of all time. Evvuhh!
Thank you for showing us how to make creme brûlée. You and Richard are so cute together!
Absolutely love your vids!! I laughed when you separated the yolk, because everyone in our family always insisted on removing the white thingy from eggs. We always called them the egg bellybutton. Okay, I know that it is the chalaza, and it isn't an umbilical cord but is an anchor to hold the yolk in the center of the egg. Just a funny egg memory from childhood 🥚🍳
Best of both worlds - Sprinkle a bit of raw sugar and regular sugar! Looks great!
Ooh baby!! Ordering the Flame torch now, this is a must make!! Awesome recipe, Thank you so much!!
I LOVE your channel!!!
I love this desert. You are giving me life. You are the best❤️
Made this last night and serves tonight. All I can say is WOW!
I love Creme brûlée. I add Kahlua to the cream. It is awesome
Yes :D Baileys, Amarula, Maple Sirup, Amaretto.... just toooo good :D
Tried it. Absolutely flawless! And so easy. Thank you!
Well bubble my bacon. I am a Pro Chef and never would have thought of this. Gotta try this one!
I have to get ramekins and will make this. Outstanding! Thank you for sharing.
Thank you so much for this recipe, just in time for Christmas!!!! I’m going to make this for the fam. HappyHolidays to you and Richard and thank you again for all the great recipes in 2018!!! You are the reason I started using my Instant Pot. Looking forward to 2019 >^;^
I’ve never tried eggnog in the recipe. Looks awesome and will try that. Thank you. 😊
I made this today and the only problem I had was I filled the ramekins to full so the top of the Brûlée was not as smooth as yours. Once I added the topping and melted it it was great .Thanks , this makes it a lot easier to make it.
OMG! How did I miss this one. Belated "HI" and Merry Xmas, Happy New Year. Going to make this for my birthday. mmmmmm
Finally trying this tonight- so far so good!
Ooh I would love to see a chocolate one!
I was just about to ask this same question..
Just a quick note about separating egg yolks from egg whites. Yes, the egg separator is an ideal tool - IF you need one. However, you still ended up with two drops of egg yolk in your egg whites. It's easy to notice. Any trace of yolk needs to be removed - or it WILL affect the outcome of making meringue. I enjoy ALL your videos - especially your NY cheesecake recipe! Best EVER!!! :D
love this video, great job!....I will for sure try it...you are very good at what you do.
I love Richard's shirt!
Just wanted to let you know how much I appreciate your videos. Always interesting recipes which are easy to follow. Also, love your accent ❤️ (I’m from Australia). Hope your are having a great festive season. Best wishes Sheryl
Hi Jeff, did you use egg yolks from large or medium egg? Also did you cool custard on counter befire putting in the fridge? Did you place Saran Wrap while refrigerating? Can I Brulee and return to refrigerator for a few hours? Thanks and lookimg furward to hearing from you soon🙏👍
OMG can't wait to make it...seriously you should have a Food Network IP show :D Happy Holidays gorgeous xoxo
Looks amazing! We are definitely going to try this.
14:15 “Sometimes you just like things raw”. Side eye ;-)
Truly wonderful!! Love your videos Jeff. I’m making your pot roast tonight.
Looks yummy. Maybe try both sugars. Will have to try this. Thanks for the recipe Jeff.
Love Creme Brulee but taking them out of the oven in their water bath worries me as I have a weak wrist and worry I might drop the tray and end up getting scalded. Three weeks ago my wonderful son bought me an Instant Pot for Mother's Day (UK). It arrived a few days early and since I got it, I haven't used my cooker once except to sterilise my muslin cloth to strain yogurt I'd made in the IP. Going to try this recipe this coming weekend.
Looks delicious
Because of you I had to get an instant pot
I will be making your recipes
My favorite dessert with strawberry s on top yum
Hey Jeffery, try light brown sugar! Those look so good!!
The egg nog idea is genius!
Hi from Colorado. Wow Jeffrey, that creme brulee looks delicious!
Does cooking time need to be adjusted if using the clear pyrex 6oz cups instead of the porcelain 8oz?
I can't wait to try this!
That looks delicious great job ❤️❤️
I don't have a torch, would an Aim N Flame work? I got adventurous and melted the sugar in the microwave with a little splash of water. The first batch burned to a black color, the second batch turned out a perfect amber color, and then I just poured it over the ramekins. I cooked the sugar in a paper bowl, then I just tossed the bowl out when I was done, didn't have to worry about cleaning a dish of melted sugar. You really have to watch it though in the microwave, because it didn't take very long, it's kind of like melting chocolate in a microwave, you have to do it in like 20 second intervals.
I can’t wait to make that!
Awesome! I need to buy some cream!
I tried your Hungarian goulash and my husband loves it. And he is a picky eater
I might have to try this. Years ago, I used to make custard pie for my ex-husband's father. Hated it! So, I've always steered away from creme brûlée because I thought it would taste like custard pie, but yours is more like a rich pudding.
Jeff, I am making this now but the FOOD BURN error came on? I don't know what I am doing wrong. I wrapped the ramekin with foil and stacked then the way in the video. It's only my 2nd day owning an Instant Pot 60 Duo Plus 2019 (with the new Automatic Pressure Sealer on top).
OMG, y'all are so cute. Richard is lucky to have such a great chef who shares with us too! It's velvet vanilla-y cream/with a sweet crunch.
Richard has a easy job! Like really easy 😁
So yummy looking!
Awesome! I can't wait to try this :)
I bet flan would be great to make in an IP?
Looks delicious!
How much time does it take for the pin to drop after the quick release? Thank you
That looks Beautiful! We make something similar that is call FLAN with a caramel sauce and less eggs. Happy Holidays 🙋🏻♀️✌🏻
Mrs Ninja how long do you cook it in the IP?
I can’t wait to make it. I’ve never even had creme bruhlee
.
Can I use parchment paper to cover??! Thanks for the video.
Nice and easy. Lol. Need to dig out my 4 oz. Jam jars and get some of these in the freezer.
Am I the only one that caught that Liberace style comment for high flaming??
looks great and all, but I'm a little stumped. I can't find the corners on this ramekins. Can you point them out? 10:32 - 10:36. ;-- )
Wonder how it would taste with course suger?! My mouth is watering over here! Going to get the torch!
Thank you Thank you
Do you think instead of adding vanilla extract, you could substitute dark rum??
Kimberley H for sure!
Yes, always drink 2 shots of rum before adding the vanilla extract.
Sure. I usually use cognac And a little vanilla! Awesome dessert.
James Gaul 🤣🤣 🥃
Jeff, I noticed that when it was done cooking in the instant pot, and then you had lapsed time for another 15 minutes for a natural release the L did not appear on your display and neither does mine yet I’m told that the L let you know that that is how much lapsed time there was after you were done cooking. How do I get the Alta show on my display?
You two make a complementary team, I'm sure, guys!
Looks amazing! Do you think I could do this using stevia?
Question, if not using egg nog would you still add the other spices of just the vanilla and sugar?
Is it possible to broil these to create the crust if I don't want to buy a culinary torch?
Yes, just watch closely so you don't burn them.
Hi Jeff, may I ask which Insta-Pot you are using for this...the 6qt or 8qt?
YUMMY! I want to jump through the screen and join you! Thanks!!! 🤗
Omg I WANNNNT
is microwaving necessary?
Can you use both sugars in one?
Plan on making this. Do you ever put alcohol in yours
Now all you need is a good homemade (hard) eggnog recipe :)
Looks so good will have to make this very soon. Makes me wonder if you can make a tiramisu in there hmmmm
I have a torch I'm dieing to use!
Looks awesome, can't wait to try it!! By the way, what was going through my mind while watching the video was "Creme brulee can never be Jell-o." Ha! Ha!
Always crack the egg towards a plane surface. Never towards the top of the whisking bowl. You get a better crack and don’t get egg shells in your mixture.
Why doesn't Richard ever get his own spoon? Give him his OWN SPOON Jeff!!
Could you make stuffed pork chops in the Instant Pot? Thank you.....
Like your video and your links but you should also insert the recipe into your description.
You should try both sugars on one
Anyone know if the cook time needs to be adjusted for smaller (i.e. 4 oz) ramekins?
Could I do this in a an aluminum pie tin if I'm doing this for a small get together?
You are hilarious! I bet I could make this using my flan recipe! It normally takes 1hr 20min in a 350’ water bath...any idea the IP conversion time?
Are you guys together? You make a cute couple!
Tiramisu recipe please...
Looks fantastic. Also your videos and creations along with your personality and style are incredible. Just found your channel hooray ! ty