Decadent Pressure Cooker Crème Caramel
Indulge in this rich and velvety Crème Caramel, a classic French dessert made effortlessly in your pressure cooker. With just a few simple ingredients and the magic of caramel, you can create an elegant treat that will impress your family and friends. The contrast between the silky custard and the sweet, glossy caramel creates a delightful experience for your taste buds. Let the pressure cooker do the hard work while you relax and anticipate the delicious transformation from liquid to luscious dessert. Perfect for special occasions or a sweet ending to any meal, this dessert is sure to become a favorite in your repertoire.
N/A
Servings
225
Calories
5
Ingredients
Ingredients
Whole milk
2 cups (Infused with vanilla)
Eggs
5 (4 whole plus 1 egg yolk)
Vanilla extract
1 tablespoon (For infusing milk)
Granulated sugar for custard
2/3 cup (Whisked with eggs)
Granulated sugar for caramel
1 cup (Melted into caramel)
Instructions
1
In a saucepan, heat 2 cups of whole milk over medium heat until it is just about to boil. Remove the pan from heat and stir in 1 tablespoon of vanilla extract. Allow the milk to cool to room temperature.
2
In a separate wide sauté pan over medium-high heat, pour in 1 cup of sugar to make the caramel. Do not stir; instead, gently swirl the pan to incorporate the sugar. As the sugar melts and caramelizes, closely monitor it to achieve a golden-brown color. Turn off the heat just before it reaches your desired shade of caramel.
3
Using an oven mitt to handle the hot pan, carefully pour a small amount of caramel into each individual ramekin or cup, tilting and twisting them to coat the bottom and sides evenly. Set aside to allow the caramel to harden.
4
In a large mixing bowl, whisk together the 4 whole eggs and 1 egg yolk with 2/3 cup of sugar until well combined. Gradually add the cooled, infused milk and mix until you achieve a smooth, liquid consistency.
5
Carefully pour the custard mixture into the prepared ramekins, leaving about 1/2 inch (1 cm) of space at the top. Cover each ramekin tightly with aluminum foil.
6
Add 2 cups of water to your pressure cooker, placing the trivet or collapsible steamer basket inside. Arrange the filled ramekins on the trivet, ensuring they are stable and won’t tip over.
7
Secure the lid of the pressure cooker, set the flame to high, and allow it to build pressure. Once it begins to whistle, reduce the heat to the lowest setting and cook for 10 minutes.
8
After cooking, allow the pressure to release naturally for an additional 5 minutes before carefully opening the lid. Check for doneness by inserting a toothpick into the center; if it comes out clean, they are ready. If not, cover again and let them steam for an extra 5 minutes.
9
Once done, remove the ramekins from the pressure cooker and allow them to cool at room temperature for at least 1 hour before transferring them to the refrigerator. Chill for at least 2 hours before serving.
10
To serve, carefully invert each ramekin onto a dessert plate. If the Crème Caramel does not release, gently run a thin knife around the edges to loosen it, then flip the plate and ramekin together.
Nutrition Information
1g
Fat
31g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Pressure Cooker Crme Caramel?
It is a rich and velvety classic French dessert consisting of a silky custard topped with a sweet, glossy caramel, made efficiently in a pressure cooker.
How many ingredients are required for this recipe?
There are 5 main ingredients: whole milk, eggs, vanilla extract, and granulated sugar divided for both the custard and the caramel.
What kind of milk should be used for the best results?
The recipe calls for 2 cups of whole milk to ensure a rich and creamy texture.
How many eggs are needed for the custard?
You will need 4 whole eggs and 1 additional egg yolk for the custard mixture.
What is the calorie count for a serving of this Crme Caramel?
Each serving contains approximately 225 calories.
How do I prepare the caramel?
Melt 1 cup of sugar in a wide saut pan over medium-high heat by gently swirling the pan instead of stirring until it turns golden-brown.
Should I stir the sugar while making the caramel?
No, you should not stir the sugar; instead, gently swirl the pan to incorporate the melting sugar to prevent crystallization.
How much vanilla extract is used?
The recipe requires 1 tablespoon of vanilla extract, which is stirred into the heated milk.
What is the first step in preparing the milk?
Heat the whole milk in a saucepan until it is just about to boil, then remove it from heat and add the vanilla.
How do I coat the ramekins with caramel?
Carefully pour a small amount of hot caramel into each ramekin, tilting and twisting them to coat the bottom and sides evenly.
What is the purpose of the 2/3 cup of sugar?
The 2/3 cup of granulated sugar is whisked together with the eggs to sweeten the custard base.
How long does the Crme Caramel cook in the pressure cooker?
It cooks for 10 minutes on the lowest heat setting after the pressure cooker begins to whistle.
How much water should I add to the pressure cooker?
Add 2 cups of water to the pressure cooker before placing the ramekins inside.
Why must the ramekins be covered with aluminum foil?
Ramekins are covered tightly with foil to prevent steam and condensation from entering the custard while cooking.
What equipment is needed inside the pressure cooker to hold the ramekins?
You should use a trivet or a collapsible steamer basket to keep the ramekins stable and above the water.
What is the recommended pressure release method?
Allow the pressure to release naturally for 5 minutes after the cooking time is complete.
How can I check if the custard is fully cooked?
Insert a toothpick into the center of a custard; if it comes out clean, the Crme Caramel is ready.
What should I do if the custard is not done after the initial 10 minutes?
Cover the ramekins again and let them steam in the pressure cooker for an additional 5 minutes.
How long should the dessert cool at room temperature?
The ramekins should cool at room temperature for at least 1 hour before being moved to the refrigerator.
How long does the dessert need to chill in the refrigerator?
It should be chilled for at least 2 hours before serving to ensure it is properly set.
How do I serve the Crme Caramel?
Invert the ramekin onto a dessert plate; if it sticks, run a thin knife around the edges to loosen it.
What is the fat content of this dessert?
This dessert has a low fat content of 1g per serving.
How much protein is in one serving?
There are 7 grams of protein per serving.
What is the carbohydrate count?
Each serving contains 31g of carbohydrates.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe that produces an impressive and elegant result.
What is the origin style of this dessert?
It is a classic French-style dessert.
Can I use granulated sugar for both the caramel and custard?
Yes, granulated sugar is used for both components of the dish.
What is the texture of the finished Crme Caramel?
The texture is described as silky, velvety, and luscious.
Do I need to let the infused milk cool before adding it to the eggs?
Yes, the infused milk should be cooled to room temperature before mixing it with the egg and sugar mixture.
Why is an extra egg yolk added to the recipe?
The extra egg yolk adds richness and helps create a smoother, more decadent custard consistency.