Crème Brûlée

Creme Brulee.PNG

Yield: 3 servings                      Prep Time: 2h 10m                          Cook Time: 9m


  •  4 egg yolks, room temperature
  • 2 tbs superfine sugar
  • 1 c heavy whipping cream
  • ¼ c whole milk
  • 2 tsp vanilla extract
  • Granulated sugar, for brûlée


  1. In a large bowl, whisk together the eggs and sugar until sugar is completely dissolved.
  2. Add in the heavy cream, milk, and vanilla, and whisk lightly until well combined. Whisking too vigorously may cause your mixture to bubble, which produces a less creamy crème brûlée.
  3. Distribute the liquid mixture into three 3-in ramekins and cover tightly with foil.
  4. Arrange the ramekins on the steamer tray. Put the lid on the pot making sure lid is secure and the pressure release valve is in the lock position. 
  5. Press the [Bake] function on the Cosori Pressure Cooker. Press [Cook Time] and use the +/- to set time for 9 minutes. Press [Start].
  6. Once it has finished cooking, natural release for 6 minutes.
  7. Release any residual pressure left in the pressure cooker, remove the crème brûlée from the multi-cooker, and remove the foil.
  8. Allow the crème brûlée to cool completely, about 1 hour. Then, place them in the fridge for about 1 additional hour until chilled.
  9.  Add about ½ tbs of granulated sugar on top of each crème brûlée serving and caramelize the tops using a kitchen torch.

Try out the recipe for yourself!