Caramel Pot de Creme (in the Instant Pot

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Egg yolks, large

• Baking & Spices

  • 1/3 cup Granulated sugar
  • 1 Sea salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1 cup Heavy whipping cream

• Liquids

  • 1/4 cup Water

Found on lemonlavenderlove.com

Directions

• Whisk egg yolks in a bowl; set aside.
• Add sugar and water to medium saucepan and stir.
• Boil sugar mixture until it starts to boil.
• Reduce heat to medium-high and let it continue to boil until the mixture turns brown. (Make sure you don’t burn the caramel or you’ll have to start again.)
• Lower heat to medium-low and slowly whisk in cream until the caramel bits are fully dissolved.
• Add a tablespoon of the warm cream mixture to the egg yolks and stir.
• Slowly drizzle the remaining warm cream into the egg yolk mixture while whisking to fully incorporate the cream and egg yolks.
• Add vanilla and stir until mixture is completely smoothed.
• Pour mixture into 4 ramekins or mason jars.
• Add 1 ½ cups water and the trivet (that came with the Instant Pot) to the bottom of the Instant Pot.
• Place the four ramekins on the trivet.
• Select Manual mode and press the - button until it reads 6 minutes. Also make sure your top knob is set to Seal and not Vent.
• The Instant Pot will beep at you when it finishes cooking the pot de creme and sets itself to “Keep Warm” mode.
• Allow the pressure to release naturally (about 20 minutes).
• Carefully remove the ramekins from the Instant Pot and allow them to cool on the counter before you refrigerate them for at least 4 hours.