Pressure Cooker Vanilla Bean Crème Brulee
8 egg yolks
⅓ cup granulated sugar
Pinch of salt
2 cups heavy cream
1½ tsp. The Spice Hunter Pure Vanilla Extract
½ The Spice Hunter Madagascar Vanilla Bean
6 Tbsp. superfine sugar
1. Add 1½ cups of water to an electric pressure cooker pot and place the wire rack in the bottom.
2. In a large mixing bowl, whisk the egg yolks and then add the granulated sugar and salt. Whisk until incorporated.
3. Add the heavy cream and vanilla extract and whisk again until blended. Split the vanilla bean and scrape the seeds into the bowl and stir to incorporate.*
4. Divide the mixture evenly into 6 ramekins, cover with foil and place 3 on the trivet in the pressure cooker. Stack the remaining 3 on top of the others.
5. Lock the lid in place and set to cook on high pressure for 6 minutes. After cooking is complete, allow the pressure to release naturally. If it has not completely released after 10 minutes, then carefully quick release the remaining pressure and remove the lid.
6. Remove the ramekins to a wire rack and remove the foil. Allow to cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
7. When ready to serve, sprinkle about a tablespoon of sugar to cover the entire surface of each custard. Using a kitchen torch, working with one ramekin at a time, move the flame 2 inches above the surface to melt the sugar and form a hard caramelized top.
8. Top with fresh berries or a sprig of mint, as desired.
*No need to discard the vanilla pod. Keep and use it elsewhere. Add to sugar to infuse flavor or steep in a cup of tea or coffee.