Cheesy Twice Baked Sweet Potatoes
Eggnog Crème Brulee
| By : |
Ingredients
|
Instructions
- In a bowl, whisk the egg yolks and sugar until well blended and you have a light-yellow colour.
- Add in the vanilla, nutmeg, cinnamon, run extract and salt and whisk to combine.
- Add the cream and carefully whisk to combine. Do not over whisk, as you do not want to add air bubbles to the mixture.
- Transfer the mixture to a large measuring cup. This will make it easier to fill your ramekins.
- Evenly distribute the egg mixture between 6 ramekins.
- Add 1 ½ cups of water to the inner pot and place the trivet inside the pot.
- Gently place 3 ramekins on top of the trivet.
- Pressure Cook on Low for 5 Minutes. When the time is up, allow for 10 Minutes natural release, then carefully quick-release the rest of the pressure.
- Remove the lid and carefully lift out the ramekins and set them aside.
- Repeat the cooking process with the remaining 3 ramekins.
- Once all 6 ramekins are cooked, allow them to cool for 30 minutes on the countertop, then place them on a small tray, cover tightly with plastic wrap and refrigerate for 6 Hours or overnight.
- When ready to serve, use a paper towel and gently pat the tops of the custard to remove any access moisture.
- Sprinkle 1 tsp of sugar onto each custard, and gently shake it to evenly coat the top.
- Brulee with a small kitchen torch to carefully caramelize the sugar or brulee with the broiler in your oven.
- Arrange the rack in the oven to the highest position. Place the ramekins in the oven and turn on the broiler.
- Keep an eye on them and rotate them as needed to ensure even browning.
- Allow the sugar to harden for 2 Minutes before serving
All recipes by :
Download Recipe App
Leave a Reply
Want to join the discussion?Feel free to contribute!