Recipes for One Pot

Creme Caramel Instant Pot

Decadent Dessert and Easy

Pressure Cooker Creme Caramel

Crème caramel is a delicious dessert and is known by many names some being flan, or even caramel custard. 

Creme caramel pudding is a custard dessert with a layer of clear caramel sauce which is a little bit runny.
Print or Download Recipe
creme caramel made instant pot
What is Creme Caramel Pudding?
Crème caramel is a variation of plain custard but the sugar syrup is cooked to caramel stage (see photos below) and is then poured into the ramekin before adding the custard base. It is usually cooked in a bain-marie however we have a recipe here for an Instant Post or pressure cooker.

Key Flavor for Creme Caramel

Caramelized Sugar

There are not a lot of ingredients for this one pot creme caramel - The custard is smooth and light tsasting and is topped with a naturally made and divine tasting caramel.

Instant Pot Recipe

Creme Caramel Dessert

creme caramel made instant pot
Preparation 30 minutes
Cooking 15 minutes
Serves 6 people
255 calories 

Ingredients

4eggs + 2 egg yolks
1 teaspoon (5g) vanilla extract
40g/1.5oz Caster sugar
600ml/pint full cream milk

For The Caramel
175g/7oz caster sugar
Unsalted butter for greasing the ramekins
6 tablespoons water

Method Creme Caramel Pressure Cooker and Instant Pot

1.  Warm the ramekins in an oven at a low temperature.
2.  Now, make the caramel. Pour the sugar and water into a clean stainless steel pan
3.  Dissolve the sugar slowly, stirring gently with a wooden spoon over a low heat
4.  When there are no granules left, stop stirring and boil until the sugar turns a dark amber color
5.  Then remove immediately from the heat to make sure the sugar does not burn.
6.  Set the ramekins aside to cool and the caramel to become hard. (Do not put in the fridge as the sugar will absorb moisture and soft and tacky)
7.  Once hard spread the butter around the side of the ramekins above the level of the caramel. This will help the finished product come out.
8.  For the Custard, whisk the eggs, vanilla extract, and caster sugar together in a bowl until well mixed
9.  Pour the milk into a saucepan, gently heat over low heat until you can just dip your finger in for a moment. 
10. Pour it the warm milk in slowly so that it does not cook the eggs. And keep stirring all the time so it mixes well. Then strain the milk through a fine sieve into the egg mixture in the bowl.
11. After you have poured the milk through the sieve put it into a jug and pour it into the ramekins up to the buttered level.
12. Wrap carefully each of the ramekins in aluminum foil
13.  On the trivet using the handles lower it into the one-pot bowl. Also then put in two cups of water.
14.  Carefully place the covered ramekins into the one pot on the trivet. You can put 4 on the trivet and then stack another 2 or 3 on top if necessary.
15.  Set the one pot pressure to low, and 13 minutes. Also allow for 10 minutes of natural pressure release.
16.  Let the ramekins cool and then wrap with plastic wrap and put them in the fridge to cool for at least 3 hours - or overnight.
17. To Serve use a sharp knife to loosen the edges, then put a plate on the top and invert and let the creme caramel custard come out of the ramekin
18. You are then ready to serve and decorated as you see fit.

Step by Step Pictures

These images and tips can really help you build up a good amount of confidence 
creme caramel ingredients

Assemble All Ingredients

It really does help to get organised by getting or your ingredients assembled. Why - because then you can focus on following the recipe rather than having to pause and go off to find another spice or something.

For ingredients that can be measured - I really to like to weigh them out also so again there is one less thing to do when you actually start cooking. These small white bowls I use are really cheap and you can get them on amazon for just a few dollars. 

Prepare the Sugar

Now, make the caramel. Pour the sugar and water into a clean stainless steel pan.  Do not use a non stick pan because it will not work.

Dissolve the sugar slowly, stirring gently with a wooden spoon over a low heat until the sugar is dissolved and then stop stirring.

Now watch. carefully - see the next image

disolve sugar for creme caramel onepot
sugar goes brown preparation for creme caramel

Sugar Goes Amber/Brown

When there are no granules left, stop stirring and boil until the sugar turns a dark amber color.

Then remove immediately from the heat to make sure the sugar does not burn.

Caramel In The Ramekin

From the amber sugar-caramel - pour a little into the bottom of the warmed ramekin.


Set aside an allow the caramel to set.


Then butter the side of the ramekin in preparation for putting in the custard filling.
caramel in the bottom of the ramekin creme caramel
mix the eggs sugar and vanilia

Prepare the Custard Mix

For the Custard, whisk the eggs, vanilla extract, and caster sugar together in a bowl until well mixed.

Make the Custard Mix

Pour the milk into a saucepan, gently heat over low heat until you can just dip your finger in for a moment.

Then carefully and slowly add the warm milk to the egg mix. Not too fast. You do not want to cook the eggs with the milk.
milk into the eggs creme caramel
pour the custard mixture through a sieve

Pour the Custard Mix Through A Sieve

Strain the mix through a fine sieve and also try to get rid of any froth on top of the jug before you pour into the ramekins.

Fill The Ramekin

When is mixed well, put it into a jug and pour it into the ramekins up to the buttered level.

Try to get rid of the froth/bubbles in the jug before you pour in.
pour custard into the ramekin
cover creme caramel with aluminum foil

Instant Pot Preparation

Carefully so as not to spill cover or wrap the ramekins in alumimun foil.

Ramekin into the Instant Pot

On the trivet using the handles lower it into the one-pot bowl. Also then put in two cups of water.

Carefully place the covered ramekins into the one pot on the trivet. You can put 4 on the trivet and then stack another 2 or 3 on top if necessary.
creme caramel made instant pot

Ready to Eat

Let the ramekins cool and then wrap with plastic wrap and put them in the fridge to cool for at least 3 hours - or overnight.

To Serve use a sharp knife to loosen the edges, then put a plate on the top and invert and let the creme caramel custard come out of the ramekin

You are then ready to serve and decorated as you see fit.

Tips for Creme Caramel Decoration

Here we have a number of ways you can decorate the creme caramel - or other deserts for that matter.

We will put out a video shortly on how to do that shortly. If you can not find it - just send us a message on the contact form and we wll show you where.
creme caramel sugar decorations

Worlds Most Famous Dessert

Crème brûlée with blood orange 
 

Crème brûlée is a really famous dessert that is often served in the fanciest of restaurants - but it is actually really simple to make.

Plus in this recipe, we also teach you how to add a really nice twist to make your creme brûlée stand out from all the others that you have tried
Batavia Indonesian Beef Curry Soup Read More
BBQ Beef Bourbon Brisket Read More
Beef Bourguignon - Instant Pot Read More
Beef Osso Buco Instant Pot Read More
Beef Ragu Instant Pot Read More
Beer Beef Stew - Instant Pot Read More
1 2 3 7

contact

us
Share us on your favorite social media 
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram