Ingredients
Scale
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- Extra sugar for caramelizing
Instructions
- Mix Ingredients:
In a bowl, whisk together the heavy cream, granulated sugar, eggs, vanilla extract, and salt until smooth. Ensure the sugar is fully dissolved to avoid any graininess in the final product. - Prepare Ramekins:
Pour the mixture evenly into four ramekins, ensuring each is filled to the same level for even cooking. - Add Water:
Place a trivet in the Instant Pot and add 1 cup of water. This helps create the steam necessary for cooking the custard gently. - Cook:
Arrange the ramekins on the trivet inside the Instant Pot. Close the lid, set the valve to “Sealing,” and cook on high pressure for 8 minutes. Once the cooking time is complete, perform a quick release of the pressure. - Chill:
Carefully remove the ramekins from the Instant Pot and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the custard to set properly. - Caramelize:
Before serving, sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crispy. This creates the signature “crack” when you break through it with a spoon.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Sugar: 20g
- Fat: 30g
- Carbohydrates: 24g
- Protein: 6g