Coconut Crème Brulee


  • 1 cup whole milk
  • 1 tsp cornstarch
  • 6 egg yolks
  • 1/3 cup granulated sugar
  • 1 cup canned coconut milk
  • 2 tsp vanilla extract
  • fresh berries
  • Place the steam rack in the inner pot and add 1-1/2 cups water. In a small bowl, combine the milk and cornstarch, and stir until the cornstarch is completely dissolved.
  • In a medium bowl, combine the egg yolks and 1/3 cup of the sugar. Whisk until well combined, and then whisk in the cornstarch mixture, followed by the coconut milk and vanilla.
  • Strain the mixture through a fine mesh sieve and into a large, 4-cup measuring cup. Pour equal amounts of the mixture into 6 medium ramekins and cover each with a small piece of aluminum foil. Place 3 ramekins on the steam rack.
  • Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High) and set the cook time for 8 minutes. Once the cook time is complete, allow the pressure to release naturally for 5 minutes, and then quick release the remaining pressure.
  • Open the lid. Using tongs, remove the ramekins from pot, remove the foil, and set aside to cool. Repeat with the remaining ramekins. Once the ramekins have cooled, individually cover with plastic wrap and transfer to the refrigerator to chill for a minimum of 4 hours.
  • Preheat the broiler to high. Sprinkle 1 teaspoon sugar over top of each ramekin. Place the ramekins on a large sheet pan and broil for 1–2 minutes, or until the sugar melts and becomes slightly caramelized.
  • Remove from the oven and allow to cool slightly. Top each serving with fresh berries. Serve warm.
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