Custard done quick
Mix the egg yokes, heavy whipping cream, sugar, and vanilla together in a medium bowl.
Pour the mixture evenly among the four ramekins. Put foil on the top of each ramekin.
Put the little rack that came with your IP at the bottom of the bowl. Pour 2 cups of water in the instant pot.
Place the ramekins in the instant pot, you can stack them if needed.
Close the led and the make sure the valve is closed.
Set the pressure on high for 10 minutes.
Let it slow release for 10-15 minutes.
Carefully remove the ramekins. Confirm the the creme brulee is set. Set out for about 15 minutes to cool some.
Then put in the fridge for 2+ hours. Sprinkle with sugar and torch the sugar if you like.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 240 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.7g | 36 % | |
Saturated Fat 15.4g | 77 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 292mg | 90 % | |
Sodium 3519.3mg | 121 % | |
Potassium 65.8mg | 2 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.4g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 264
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