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Instant Pot Homemade Food Gifts (Christmas Edible Gifts): Instant Pot Green Tea Creme Brulee Recipe
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Instant Pot Green Tea Creme Brulee

Recipe developed by Amy + Jacky
https://www.pressurecookrecipes.com/

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.
Course Dessert
Cuisine French, Japanese
Keyword creme brulee recipe, dessert recipes, green tea creme brulee, green tea recipes, instant pot creme brulee, instant pot desserts, matcha creme brulee, matcha tea recipes, pressure cooker creme brulee
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 299kcal

Ingredients

  • 1 ½ cup cream
  • 1 cup coconut milk
  • 1 tablespoon matcha green tea powder
  • 1 ¼ teaspoon vanilla extract
  • 1 pinch sea salt
  • 6 extra large egg yolks
  • 6 tablespoons sugar
  • Boiling water

Hard Caramel

  • 2 teaspoons sugar per ramekins for blow torching

Instructions

  • 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.

USING OVEN

  • 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).

USING PRESSURE COOKER

  • Pressure Cook Creme Brulee: Wrap the ramekins tightly with aluminum foil. Add 1½ cup of water and steamer rack in in Instant Pot Pressure Cooker. Then, put the covered ramekins on the trivet.
    Pressure cook at Low Pressure for 12 minutes, then Natural Release for 10 minutes.
  • Chill & Firm Creme Brulee: Open the lid. Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (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.

Notes

Storage: you can store the crème brulee in the fridge for up to 3 days.
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Nutrition

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

For more yummy recipes, visit https://www.pressurecookrecipes.com/