Spiced Crème Brûlée
By :Lorena Salinas
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Passive Time 8 Hours of Refrigeration
Servings
8 Servings
Ingredients
To prep:
  • 2 cups (500 ml) milk cream
  • 2 cups (500 ml) milk
  • ½ cup (90 g) white sugar
  • 8 egg yolks
  • 1 tsp vanilla pulp
  • 1 tsp cinnamon powder
  • ¼ tsp ground cloves
  • tsp nutmeg
For serving:
  • 10 tsp sugar
Passive Time 8 Hours of Refrigeration
Servings
8 Servings
Ingredients
To prep:
  • 2 cups (500 ml) milk cream
  • 2 cups (500 ml) milk
  • ½ cup (90 g) white sugar
  • 8 egg yolks
  • 1 tsp vanilla pulp
  • 1 tsp cinnamon powder
  • ¼ tsp ground cloves
  • tsp nutmeg
For serving:
  • 10 tsp sugar
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Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
To prep:
  1. Mix all the ingredients in a bowl using a hand mixer. Fill the ramekins and cover tightly with aluminum foil so that no water gets in.
  2. Pour 1 cup of water in the bottom of the Instant Pot® pot. Put the rack on the water and the ramekins on top.
  3. 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 10 Minutes.
  4. When done cooking, turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  5. Once cooled enough to lift without burning, remove the ramekins.
  6. Put the ramekins in the refrigerator for at least 8 hours to finish curdling.
For serving:
  1. Put a a little over one teaspoon of sugar in each ramekin and turn to spread.
  2. Use a torch to caramelize the sugar, little by little, and serve immediately.
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