Chocolate Pots de Crème or Custard
Mariana Orozco has dedicated her life to explaining and telling people that cooking is much easier than it seems.
  • 1 ½cup whipped cream
  • ½cup milk
  • 1tsp instant coffee
  • 4 egg yolks
  • ¼cup sugar
  • 1pinch salt
  • 8 ½oz semisweet chocolatemelted, 240 g
  • ¼tsp cardamomoptional
Extra ingredients for serving (optional):
  • whipped cream
  • Spearmint or mint or fresh red berries
  1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 4 to 5 Minutes. Add the whipped cream, milk, and instant coffee until it comes to a boil.
  2. In a bowl, place the egg yolks, sugar, and salt. Beat until a slightly whitish color.
  3. With a ladle, take a bit of the hot mixture from the Instant Pot® bowl and pour over the beaten yolks, while stirring continously. This is known as tempering. It is done to prevent the egg yolks from cooking.
  4. Add the yolk mixture with a bit of milk to the rest of the cream and milk mixture in the Instant Pot® bowl. Add the melted chocolate and cardamom. Place the mixture in flan molds or molds and cover with aluminum foil. You can use the 7 oz (207 ml) round CorningWare French White ramekin.
  5. In the Instant Pot® bowl, put 1 ½ cups of water, the rack, and, on top, the flan molds.
  6. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 6 Minutes.
  7. Let cool in the refrigerator for 2 hours before serving.