Crème caramel in the pressure cooker

Crème caramel in the pressure cooker


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About this recipe: Individual creme caramels made in the pressure cooker instead of the oven. These keep well in the fridge and are delish!


Serves: 6 

  • 12 sugar cubes
  • 500ml milk
  • 1 vanilla bean
  • 4 egg yolks
  • 1 whole egg
  • 4 tablespoons caster sugar

Prep:10min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

  1. Put sugar cubes in a small bowl and sprinkle with a bit of water to soak and soften a bit; set aside.
  2. Meanwhile add milk and vanilla bean to a medium saucepan and bring to the boil; boil for 1 to 2 minutes, stirring; turn off heat and remove vanilla bean from pan.
  3. In a large bowl beat 4 egg yolks and 1 whole egg with caster sugar until the mixture is creamy and a pale yellow colour. Pour hot milk over mixture and mix together with a whisk.
  4. Put soaked sugar cubes in a heavy saucepan and heat over low heat, stirring, until caramelised. Pour caramel into 6 individual ramekins and top with milk mixture.
  5. Bring some water to the boil in pressure cooker; put ramekins in steamer basket and place in cooker. Close and cook until valve whistles, then reduce heat and let simmer for another 7 minutes.
  6. Remove ramekins from cooker and let cool; Cover and refrigerate for at least 1 hour to chill. Unmould crème caramel onto plates and serve chilled.

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