Just a few weekends in the past I made my first ever dessert in a strain cooker and my first ever creme brulee all due to a evaluation copy of Lauren Keating‘s Prompt Pot Cookbook For Newcomers.
I’ve had my strain cooker for at the least 3 years, however have solely used it for savory recipes. The concept of creating a dessert in a strain cooker, particularly within the scorching summer season months, was engaging. I used to be additionally curious whether or not Lauren’s easy recipe could be pretty much as good because the dessert I sometimes order in eating places. It was!!!
Actually, the dessert was so nice, I am glad I solely made a 3rd of the recipe (sufficient for two parts) and shared one with a buddy: in any other case I might eat all of it in just some days. Since then, I’ve ordered knowledgeable torch to brulee the sugar instantly as a substitute of placing the mini desserts underneath the broiler.
Lauren’s guide covers the fundamentals of strain cooking and supplies recipes for every meal of the day, dessert included.
Reprinted with permission.
Cooking creme brulee underneath strain ensures it comes out completely creamy and evenly cooked each time. Be sure you plan forward, since this might want to chill for at the least 4 hours earlier than serving.
Creme Brulee
Serves 6
Components
6 tablespoons granulated sugar, plus 4 1/2 teaspoons, for topping
6 giant egg yolks
2 cups heavy (whipping) cream
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Instructions
1. In a medium bowl, whisk collectively 6 tablespoons of sugar and the egg yolks. Whereas whisking continually, add the cream, vanilla, and salt. Pour the combination by a fine-mesh strainer.
2. Divide and fill six 6-ounce ramekins three-fourths full after which take away any air bubbles with the again of a spoon. Cowl every ramekin tightly with aluminum foil.
3. Set the trivet within the interior pot and pour in 1 cup of water. Place 4 ramekins on the trivet and stack the remaining 2 on prime.
4. Lock the lid on the strain cooker. Set the strain valve to seal and prepare dinner for 10 minutes on guide low strain. When the time is up, permit for 15-minutes pure launch of strain; then fast launch any remaining strain.
5. Rigorously switch the ramekins to a baking sheet and let cool at room temperature for half-hour. Refrigerate till chilled, at the least 4 hours and as much as in a single day.
6. Unfold 3/4 teaspoon of sugar evenly on prime of every cooked creme brulee. Use a kitchen torch to caramelize the sugar and make a crispy prime. Allow them to sit for five minutes earlier than serving.
