Caramel Bowls

By: Claudia Varleta

Caramel Bowls
cuisine icon Course
Desserts
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, cheese and dairy, chocolates and candies, christmas, coarse sea salt and whipped cream, cold water, desserts, extra large eggs, granulated sugar, hot cream, instant pot, mold, pressure cook, valentine's day, vanilla essence

serving icon Servings
4 Servings
Ingredients
  • 3 extra large eggs
  • ½ cup granulated sugar
  • ¼ cup cold water
  • 1 cup hot cream
  • ½ tsp vanilla essence
  • Coarse sea salt and whipped cream
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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