Pressure Cooker Maple Creme Brulee
The pressure cooker is the perfect cooking vessel for the classic dessert creme brulee. The crunchy brown sugar topping in this recipe is wonderful, and the custard is smooth and creamy.—Taste of Home Test Kitchen
Total TimePrep: 20 min. + chilling Cook: 10 min. + releasing
- 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 on a 6-qt. electric pressure cooker and adjust for low heat. 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 6-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 11 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.
- To brown under the broiler, 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.
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