Name: Coconut Crème Brulee
Prep time: 20 min
Cook time: 30 min
Yield: 6 servings
Cuisine: Modern
Ingredients: 1 cup whole milk; 1 tsp cornstarch; 6 egg yolks; 1/3 cup granulated sugar (plus 6 tsp); 1 cup canned coconut milk; 2 tsp vanilla extract; fresh berries (for serving)

Coconut Crème Brulee

By :Healthy Instant Pot Cookbook by Dana Angelo White

Instead of heavy cream, this crème brulee features whole milk and coconut milk to create a lighter, velvety-sweet version of one of my all-time favorite obsessions.

Course

Dessert

Cuisine

Modern

Difficulty

Medium

Browse Category

Dessert

Duration

1-2 hours

Cooking Technique

Pressure Cook

Main Ingredient

Eggs, Milk

Prep Time

20 minutes

Cook Time

30 minutes

Servings

6 servings

Ingredients

1 cup whole milk
1 tsp cornstarch
6 egg yolks
1/3 cup granulated sugar plus 6 tsp
1 cup canned coconut milk
2 tsp vanilla extract
fresh berries for serving

Course

Dessert

Cuisine

Modern

Difficulty

Medium

Browse Category

Dessert

Duration

1-2 hours

Cooking Technique

Pressure Cook

Main Ingredient

Eggs, Milk

Prep Time

20 minutes

Cook Time

30 minutes

Servings

6 servings

Ingredients

1 cup whole milk
1 tsp cornstarch
6 egg yolks
1/3 cup granulated sugar plus 6 tsp
1 cup canned coconut milk
2 tsp vanilla extract
fresh berries for serving

Instructions

Place the steam rack in the inner pot and add 1-1/2 cups water. In a small bowl, combine the milk and cornstarch, and stir until the cornstarch is completely dissolved.
In a medium bowl, combine the egg yolks and 1/3 cup of the sugar. Whisk until well combined, and then whisk in the cornstarch mixture, followed by the coconut milk and vanilla.
Strain the mixture through a fine mesh sieve and into a large, 4-cup measuring cup. Pour equal amounts of the mixture into 6 medium ramekins and cover each with a small piece of aluminum foil. Place 3 ramekins on the steam rack.
Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 8 minutes. Once the cook time is complete, allow the pressure to release naturally for 5 minutes, and then quick release the remaining pressure.
Open the lid. Using tongs, remove the ramekins from pot, remove the foil, and set aside to cool. Repeat with the remaining ramekins. Once the ramekins have cooled, individually cover with plastic wrap and transfer to the refrigerator to chill for a minimum of 4 hours.
Preheat the broiler to high. Sprinkle 1 teaspoon sugar over top of each ramekin. Place the ramekins on a large sheet pan and broil for 1–2 minutes, or until the sugar melts and becomes slightly caramelized.
Remove from the oven and allow to cool slightly. Top each serving with fresh berries. Serve warm.

Healthy Instant Pot Cookbook by Dana Angelo White

Dana Angelo White, MS, RD, ATC is a registered dietitian, certified athletic trainer, author, journalist, and nutrition and fitness consultant. She is a Sports Dietition and Clinical Professor at Quinnipiac University, specializing in culinary nutrition, recipe development and sports nutrition. She is the author of First Bites: Superfoods for Babies and Toddlers, a nutrition expert for Food Network.com and founding contributor for Food Network’s Healthy Eats blog. Dana has served on advisory boards for Applegate, Chobani and Healthy Happy Kids. Dana works closely with chefs and authors to develop creative and healthy recipes for cookbooks, magazines, menus and her own personal blog.