Crème Brûlée

Creme Brulee.PNG

Yields 1 serving 

Prep Time: 2 hours 10 minutes 

Cook Time: 9 minutes



  • 2 egg yolks, room temperature
  • 2 teaspoons superfine sugar
  • ⅓ cup heavy whipping cream
  • 2 tablespoons whole milk
  • ¼ teaspoon vanilla extract
  • ½ tablespoon granulated sugar, for brûlée


  1. WHISK together the eggs and sugar, until sugar is completely dissolved, in a large bowl.
  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. POUR the liquid mixture into a 3-inch ramekin and cover tightly with foil.
  4. ARRANGE the ramekin on the steamer tray.
  5. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  6. SELECT Steam on the Cosori Pressure Cooker, set the time for 9 minutes, and press Start/Cancel.
  7. NATURAL RELEASE for 6 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.
  8. REMOVE the crème brûlée from the pressure cooker and remove the foil.
  9. COOL the crème brûlée completely, about 1 hour. Then, place in the fridge for about 1 additional hour until chilled.
  10. ADD ½ tablespoon of granulated sugar on top of each crème brûlée and caramelize the tops using a kitchen torch.