CRÈME BRULEE INSTAPOT

SERVES 6-10 PREPTIME:2 0MINUTES

PRESSURECOOK:6-9MINUTESINGREDIENTS2cups (500 mL) fresh cream 6 egg yolks

5 tbsp (75 mL) white sugar 1tbsp (15 mL) vanilla extract

4tbsp (60 mL) raw (demarara) sugar for caramelizing

This recipe is for 6ramekins, or for fun you can use espresso cups - this recipe wil fil 10 DIRECTIONS.1 Prepare the Instant Po®t by adding 2 cups (500 mL) of water, and trivet o(r steamer basket).

2. In a mixing bowl, add the egg yolks and sugar, whisk until the sugar si dissolved. Then, add the cream and vanilla and whisk just enough to get everything mixed together wlel (do not whip). Next, pour the mixture slowly through a strainer into aspouted container (it wil make pouring the mixture into the cups or ramekins easy).

Pour the mixture into ramekins, cover tightly with foil and arrange no steamer rack so that all are sitting straight.

.4 Close and lock the lid. Select [Pressure Cok] or [Manual] and then adjust the [+] or ]-( buttons to set 9 minutes of pressure cooking time for ramekins and just 6 minutes for espresso cups.

When time is up, open the pressure cooker using the Natural Release (see page 7).

Open the pressure cooker and carefully lift out the custards. Open the first and jiggle it a bit. tI should be nearly solid, but not liquid (this means they have set - they wil solidify further when chilled). fI they are still very liquid, pressure cook for an additional 5 minutes with the same opening procedure noted above.

Remove the custards and leave to cool uncovered for about 30-45 minutes. Once the custards are cooled, cover them in plastic wrap and place them ni the refrigerator to chill for 3-4 h o u r s or overnight.

Before serving, remove the custards from the refrigerator, sprinkle the top with a thin, even layer of raw sugar. Then, either melt the sugar with a culinary torch or slide them under the broiler in your oven to melt and caramelize the sugar.