Instant Pot Green Tea Creme Brulee
15 mins prep to make this Instant Pot Green Tea Creme Brulee in pressure cooker or oven. Rich creamy custard & crackable caramel top. Easy yet fancy dessert.
If you are using the oven option: Preheat oven to 325°F.
Make Creme Mixture: Mix the cream, coconut milk, matcha powder, vanilla extract, and sea salt in a medium saucepan over medium-low heat. Continue to stir as it warms up.
Whisk Egg Yolks: Whisk the egg yolks with the sugar in a medium bowl until they’re well blended.
Combine Creme Mixture and Whisked Yolks: Pour the warm cream mixture into the egg yolks a little at a time. Continue to whisk and temper by pouring the remaining cream into the egg yolks. Use a strainer to filter out the solids in the mixture.
Pour Creme Yolk Mixture into Ramekins: Pour the mixture into eight 125 ml individual ramekins. Then, remove all the bubbles on the surface.
Create Water Bath: Form a water bath by pouring boiling water into a baking pan until it comes halfway up the sides. Then, place the ramekins onto the baking pan.
Bake Creme Brulee: Bake the crème brulee for 35 minutes until they set.
Chill & Firm Creme Brulee: Remove the ramekins from the pan, let it cool to room temperature, and then refrigerate for 4 hours until firm (preferably overnight).
Serve Creme Brulee
Serve: Remove the ramekins from the refrigerator, and spread the sugar evenly on top of each ramekin. Then, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.
Storage: you can store the crème brulee in the fridge for up to 3 days.
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Calories: 299kcal | Carbohydrates: 13g | Protein: 5g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 208mg | Sodium: 32mg | Potassium: 110mg | Sugar: 10g | Vitamin A: 944IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
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