Today I am sharing a recipe for pressure cooker crème that has a wee touch of lemon.
That wee touch of lemon makes all the difference.
You’ll need an electric pressure cooker.
First, raise your hand if you have an electric pressure cooker. Keep it up if you keep telling yourself that you need to use it more often.
Keep it simple.
Second, raise your hand if you want a quick and easy dessert recipe. Keep it up if you are intrigued by the idea of making dessert in your pressure cooker.
These can also be made a day in advance, waiting for you in the fridge until you are ready.
Surprise, it’s also low-carb!
Last, raise your hand if you are interested in low-carb or esserts. Keep it up if you aren’t really interested in that because you won’t meet the “regular” sugar in this recipe. Of course, you can always substitute one for the other. This recipe is friendly and all like that.
What exactly IS crème brulee?
You’re in for a treat, literally! Basically it is sweet custard filling with a caramelized sugar top-layer. There is a super-quick second step to this recipe once it is finished cooking in the Instant Pot… you will be using your broiler to melt and caramelize the sugar. Don’t worry, it’s easy AND since you’ll be using a Keto sugar, the topping is low-carb, too.
Let’s get cooking.
Okay, now it’s action time! Bookmark, print, or Pin this recipe and get cooking! And before you know it, dessert is ready.
Eat happily,
Lyndi
Pressure cooker crème brulee with a touch of lemon
Ingredients
- 4 egg yolks
- 1/3 cup Swerve sugar substitute + 3 tablespoons
- 1 1/2 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 1/2 tsp lemon zest
- pinch sea salt
- 1 cup water
Instructions
- Separate egg yolks from the white and place in bowl with 1/3 cup Swerve. Whisk. (You can always use the egg whites for breakfast the next morning or make merengue.)
- Pour in remaining ingredients and whisk until incorporated.
- Pour into ramekins using a strainer. This will make the custard super smooth. Although honestly, skip the strainer and just pour it in if you want! Let’s keep it easy!
- Place ramekins in pressure cooker. If your ramekins are on the larger size, you may have to cook two batches. (My blue ramekins were large so I sold them on ebay and purchased smaller ones.)
- Add a cup of water to pressure cooker. If you have a trivet that fits your Instant Pot, I highly recommend placing your ramekins on them. If you don’t, a trick is to add balls of aluminum foil and nest your ramekins on top of them.
- Lock the lid. It works on both vent and seal options, the results are the same. Set to cook for 7 minutes on low pressure.
- Once cooked (listen for the beep), watch the timer for 15 minutes. Quick release the pressure and remove live.
- Place the custards in the fridge to firm up. Of course, you can eat right away or you can leave them in the fridge up to 24 hours until you are ready to serve. Ideally, let it sit in the fridge for an hour to firm up nicely.
- Custard can be eaten right away or the next day. If you want to make it a crème brulee, you’re ready for the next step: the caramelized top-layer. Place ramekins on a baking sheet and set your oven to broil. With the remaining 3 tablespoons of Swerve, sprinkle evenly over the ramekins. I like my dessert on the less sweet side, however if you have a sweet tooth, by all means add more sugar. Place the sheet pan with the ramekins in the oven and let the broiler caramelize the top to a beautiful soft-brown glaze.
- Remove from oven and enjoy!
Notes
