Caramel Bowls


  • 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
  • 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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