Crème brûlée is a really famous dessert that is often served in the fanciest of restaurants - but it is actually really simple to make. And in this recipe, we also teach you how to add a really nice twist to make your creme brûlée stand out - add our “blood orange” twist and you will be the talk to the town!!
12 oz Double Cream - (1.5 cups - 350ml)
1 orange peel - peeled from 1 orange
4 oz Full Cream Milk - (0.5 cup - 125ml)
2 vanilla pods ( or 1 teaspoon high quality vanilla)
4 egg yolks
2.2 oz Caster Sugar - ( 60 g - 1/2 cup)
3 Blood Oranges (other Oranges also ok) - For Orange Compote
1 oz Caster Sugar - For Orange Compote
- Finley zest of the blood oranges and set aside the zest
- Peel the remaining 2 oranges (keep 2 pieces of peel for the milk/cream) and the zest one also - slice the oranges into pieces - removing the seeds.
- Place diced orange pieces and zest in a saucepan - or you can use your instant pot for this also.
- Add the caster sugar
- Stir and stew the mix keeping control of the heat until the mix turns into a stew-like consistency and then set aside to cool
- In a bowl whish the eggs, egg yolks. and about 50 g of the sugar until smooth and mixed
- In a saucepan, gently warm the cream and milk with the vanilla and some orange peel for added flavor
- Remove from the heat and let it cool to naturally infuse the vanilla and orange flavor
- Remove the orange peel
- Take the ramekins and put about 2 teaspoons of the orange compote in the bottom of the ramekin
- Then pour the milk and cream mixture into the ramekins so they are about 80 percent full
- Wrap the ramekins reasonably tightly in aluminum foil.
- Add 1-2 cups of water to the instant pot bowl and put the steamer or trivet into the bowl - Now gently place the ramekins on the rack in the bowl- we could that you can place 4 on the rack and then gently place two more on top of the bottom 4.
- Set the pressure to low and cook for 13 minutes and then let the natural pressure release for 10 mins.
- Release any remaining pressure and check the creme brulee is cooked - the mixture should be firm to touch with a finger
- Unwrap the foil from the ramekins and leave to cool. Then place in the fridge for at least 2 hours to set. If you are going to leave them overnight we suggest you cover them with plastic wrap.
- Now the exciting part - Caramelize and eat. Sprinkle the remaining castor sugar (or if you have raw sugar that works even better- see our pictures below) - blowtorch until you form a crisp caramel on the top!
- Calories: 395 kcal
Keywords: creme brulee, pressure cook, instant pot