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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Créeme Brûlée IP Recipe

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This recipe for Créeme Brûlée IP is from The Bourne Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 8 egg yolks
• 1/3 cup granulated sugar
• pinch of salt
• 2 cups heavy cream
• 1 1/2 teaspoons vanilla
• 6 tablespoons superfine sugar
Directions:
Directions:
Add 1 1/2 cups of water to the pressure cooking pot and place the trivet in the bottom.
In a large mixing bowl, whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt. Add cream and vanilla and whisk until blended.
Strain into a large measuring bowl with pour spout or a pitcher. Pour mixture in to six custard cups, cover with foil, and place on trivet in pressure cooking pot. Stack the cups in a second layer. (I used a second trivet between the layers.)
Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.
Number Of Servings:
Number Of Servings:
6

 

 

 

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