📝 About This Recipe
Experience the legendary French classic with a modern twist that ensures a perfectly silky, bubble-free custard every single time. By using the Instant Pot as a precise water bath, we eliminate the guesswork of traditional oven baking, resulting in a rich vanilla bean center hidden beneath a shatteringly crisp caramelized sugar shell. This elegant dessert balances the sophisticated depth of real vanilla with the decadent creaminess of a five-star bistro finish.
🥗 Ingredients
The Custard Base
- 2 cups Heavy cream (at least 36% milk fat for maximum richness)
- 5 large Egg yolks (room temperature, whites removed completely)
- 1/2 cup Granulated sugar (extra fine preferred)
- 1 whole Vanilla bean (split and seeds scraped)
- 1 teaspoon Vanilla extract (pure Madagascar bourbon variety)
- 1 pinch Kosher salt (to balance the sweetness)
The Brûlée Topping
- 4-6 tablespoons Superfine sugar (roughly 1 tablespoon per ramekin)
For the Instant Pot
- 1.5 cups Water (for the pressure cooker base)
Garnish (Optional)
- 1/2 cup Fresh Raspberries (washed and dried)
- 4-6 sprigs Fresh Mint (for a pop of color)
👨🍳 Instructions
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1
In a medium saucepan over medium-low heat, combine the heavy cream, the scraped vanilla bean seeds, and the empty bean pod. Heat until small bubbles form around the edges (scalded), but do not let it reach a rolling boil.
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2
Remove the cream from the heat and let it steep for 5-10 minutes to infuse the vanilla flavor. Remove the vanilla bean pod after steeping.
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3
In a separate heat-proof mixing bowl, whisk together the 5 egg yolks, 1/2 cup sugar, and a pinch of salt until the mixture becomes slightly pale and thickened. Do not over-whisk; you want to avoid creating excess air bubbles.
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4
Tempering the eggs: Slowly pour about 1/4 cup of the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling. Gradually add the rest of the cream in a steady stream while continuing to whisk gently.
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5
Stir in the vanilla extract. For the smoothest possible texture, pour the entire custard mixture through a fine-mesh sieve into a large measuring cup with a pour spout.
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6
Divide the custard evenly among 4 to 6 oven-safe ramekins (6-ounce size works best). Tap the ramekins gently on the counter to pop any surface bubbles, or use a paper towel to lightly skim them off.
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7
Cover each ramekin tightly with aluminum foil to prevent condensation from dripping onto the custard during the pressure cooking process.
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8
Pour 1.5 cups of water into the inner pot of your Instant Pot and place the trivet/steam rack inside. Arrange the ramekins on the trivet, stacking them carefully if necessary.
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9
Secure the lid and set the valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on Low Pressure for 9 minutes. (Low pressure ensures a more delicate set).
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10
Once the timer goes off, allow for a 15-minute Natural Pressure Release (NPR). After 15 minutes, carefully vent any remaining steam and open the lid.
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11
Use tongs or a jar lifter to remove the ramekins. Remove the foil immediately. The centers should have a slight jiggle (like Jell-O) but the edges should be set.
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12
Let the ramekins cool to room temperature on a wire rack, then refrigerate for at least 4 hours, or ideally overnight, to fully set.
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13
Just before serving, sprinkle an even layer of superfine sugar (about 1 tablespoon) over the top of each chilled custard. Tilt the ramekin to ensure the sugar covers the entire surface.
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14
Using a kitchen torch, melt the sugar using a circular motion until it bubbles and turns a deep amber brown. Let it sit for 2 minutes to harden into a glass-like crust before serving.
💡 Chef's Tips
Always use room temperature egg yolks to ensure they incorporate smoothly without curdling. If you don't have a kitchen torch, you can place the sugar-topped ramekins under a very hot broiler for 1-2 minutes, but watch them like a hawk to prevent burning. Strain your custard through a fine-mesh sieve twice if you want that professional, ultra-silky mouthfeel. Avoid over-beating the eggs; air bubbles in the batter will expand under pressure and create a porous, spongy texture instead of a creamy one. Make sure the ramekins are thoroughly chilled before torching; the contrast between the cold custard and hot sugar is essential.
🍽️ Serving Suggestions
Pair with a glass of chilled Sauternes or a late-harvest Riesling to complement the vanilla notes. Serve alongside a tart berry coulis to cut through the richness of the heavy cream. A simple garnish of fresh mint and a single perfect raspberry adds a professional touch. Accompany with thin, buttery almond tuile cookies for an extra textural element. Pairs beautifully with a strong espresso or a dark roast coffee after a heavy meal.