Recipes
Caramel Bowls
4 Servings
INSTRUCTIONS
- In a bowl, beat the eggs. Set aside.
- In a pot, heat the sugar with the water. Cook over medium heat without stirring until it forms a caramel. Take the pot off the heat and add the cream carefully because it can splash. Stir. Return to the heat and cook for a few seconds until a homogeneous mixture is formed. Remove from the heat and add vanilla. Stir. Fold in the eggs.
- Pour the mixture into 4 small bowls, taking great care so as not to burn. Cover each dish with aluminum foil.
- In the Instant Pot® bowl, add 1 ½ cups of water, the rack and, on top, the dishes.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing . Press Pressure cook, pressure level High, and set time to 8 Minutes.
- When done cooking, press Cancel and let the steam escape naturally.
- Once all the pressure has been released, remove Instant Pot® lid and take out the dishes. Let cool to room temperature and then refrigerate for at least 4 hours. Serve with a pinch of coarse salt and whipped cream.
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About the chef
Claudia Varleta
Claudia Varleta, creator of Mundo de Dulcinea, is a commercial engineer turned food blogger who is passionate about conscious cooking. With a decade of experience, Claudia shares her love for creating simple yet creative recipes that emphasize sustainability and flavor. Her blog offers a wide variety of both sweet and savory dishes, inspiring her followers to add a touch of sweetness to their everyday lives. In addition to her blog, Claudia has co-authored several cookbooks, including Fácil y Delicioso: 75 Recetas para Simplificar el Día a Día, the official Instant Pot cookbook in Chile. This book features easy and flavorful recipes designed to make meal preparation simpler and more enjoyable for home cooks.
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