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If there was one dish I thought I’d never make in a pressure cooker is Crème Brûlée. Ok, next to a cheesecake. Yes, I made her cheesecake once to “challenge” myself and I didn’t make it again since no one in my family eats dairy, except me. And I regretted it for days after I finish the cake by myself.
But Crème Brûlée for ONE is how I make up for not having a whole cheesecake. Hey, it has one egg yolk so at least I’m getting good fat in me! I use organic sugar because, you know, if I’m going to indulge a little, I want the real sugar since I don’t use it for anything else.
I adapted hip Pressure Cooking’s recipe – wish I had her cute heart shaped ramekins. I added lavender buds since I had a pinch left from my bestie Anna, who owns Anna Lee’s Herbs. These buds are still intoxicatingly fragrant even though I picked them from her garden this past summer. Adding lavender was a new gastronomic adventure since I never cook with it, except adding it in Herbes de Provence. I’m glad I did because the taste and smell was incredible.
Indulge a little today. This won’t kill you. It’s a sweet little guilt free dessert you can allow yourself to have once in awhile.
Obviously, if you want to make more than one serving, multiply the portions accordingly. You can fit about 3 ramekins comfortably in the Instant Pot.
Lavender Crème Brûlée for ONE in Instant Pot
- 1 Egg Yolk from a free range pastured chicken egg.
- ⅓ C Heavy Cream
- 1 tsp Raw Sugar (Amazon Link)
- 1 tsp Vanilla Extract (Homemade or this) (Amazon Link)
- Tiny bits of real vanilla beans, I like this brand (Amazon Link)
- Pinch of food grade organic lavender buds to top before baking and after when sugar has browned. (I like Anna Lee's Herbs)
- 1 tsp of raw sugar for topping
- Warm heavy cream and dissolve sugar and then cool to room temp
- Whisk egg yolk into the cream mixture.
- Add vanilla extract, vanilla bean and lavender buds.
- Pour into a ramekin.
- Add 1 cup water and place the trivet or a steamer.
- Place the ramekin on top of the trivet.
- Set on HIGH for 9 minutes and NPR
- Take out the ramekin and cool for at least 45 minutes and refrigerate for additional 4- 5 hours or overnight.
- Sprinkle 1 tsp of sugar and broil until the sugar browns...it took me about 3 minutes in my convection oven. Yours might vary. Be careful NOT to broil it too long as it will make the creme get softer. If it happens, put it back in the fridge until it gets firmer. A culinary torch (link to http://amzn.to/1TM1kkM) would work better if you have.
- If you want to make more, obviously use appropriate amount of ingredients.
