Creme Brulee

By: The Essential Keto Instant Pot Cookbook by Casey Thaler

Creme Brulee
cuisine icon Cuisine
Modern
cuisine icon Course
Dessert
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Keto, Low Carb
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["NOTE: If you would like a crunchier top to the crème brûlée, carefully place the ramekins under a broiler for 2 to 3 minutes (or until reaching desired texture).","Nutrition Facts
Amount per serving
Calories 110
Total Fat 10.6g
Total Carbohydrate 0.9g
Dietary Fiber 0g
Total Sugars 0.3g
Protein 2.7g"]
cuisine icon Keywords
5 servings, contributed, cook 6 min, dessert, easy, egg yolks, gluten free, heavy whipping cream, keto, less than 15 min, low carb, modern, prep 5 min, pressure cook, salt, swerve, vanilla extract

prep icon Prep Time
5 min
cook icon Cook Time
6 min

serving icon Servings
5 servings
Ingredients
  • 2 egg yolks
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup Swerve
  • 1/8 tsp salt
Instructions
  • Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine egg yolks, whipping cream, vanilla, Swerve, and salt. Mix thoroughly. Once mixed, evenly pour into 5 well-greased, Instant Pot–friendly ramekins.
  • Place the ramekins on the trivet, and cover each loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 6 minutes on high pressure, and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, and remove the ramekins. Let cool, serve and enjoy!
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