VERIFIED BY Taste of Home Test Kitchen
- 1-1/3 cups heavy whipping cream
- 3 large egg yolks
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon maple flavoring
- 1 cup water
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons brown sugar
- Select saute setting, and adjust for low heat, in a 6-qt. electric pressure cooker. Add cream. Heat until bubbles form around sides of cooker. In a small bowl, whisk egg yolks, brown sugar and cinnamon. Select cancel setting; stir a small amount of hot cream into egg mixture. Return all to pressure cooker, stirring constantly. Stir in maple flavoring.
- Transfer cream mixture to three greased 8-ounce ramekins or custard cups. Wipe pressure cooker clean. Pour in water; place trivet insert in bottom. Place ramekins on trivet, offset stacking as needed, and loosely cover with foil (to prevent moisture from getting into ramekins). Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high, and set time for 6 minutes.
- When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to manufacturer's directions. A knife inserted in center should come out clean, though center will still be soft. Using tongs, remove ramekins. Cool for 10 minutes; refrigerate, covered, for at least 4 hours.
- For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately, or refrigerate up to 1 hour. Or preheat broiler, and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours. Yield: 3 servings.
Originally published as Pressure Cooker Maple Creme Brulee in One Pot Instant Pot Winter 2017