Tuesday, May 10, 2016

Earl Grey Crème Brulée

Earl Grey Crème Brulée
by Sarah Kwan of The Garden of Earthly Delights
Serves 2

2 3-ounce ramekins
2/3 cups heavy cream
1 teaspoon loose leaf Earl Grey tea
2 large egg yolks
1/8 cup (2 Tablespoons) granulated white sugar
1 cup water
2 teaspoons superfine sugar

Combine the cream and tea leaves in a small pot over medium heat.

As soon as the cream boils, cover and remove from heat. Let steep for 30 minutes.

In a bowl, whisk the egg yolks and granulated sugar together until it forms lemon yellow ribbons.

Stir the cream into the egg yolk mixture, then strain into ramekins to remove the solids. Press down on the solids to extract as much flavour as possible.

Cover the top of each ramekin individually with tin foil.

Pour 1 cup of water into the Instant Pot, then set the steaming rack into the pot. Place the ramekins on the steaming rack, then close the lid.

Make sure the steam release handle on the lid is set to "sealing", then press "manual", and adjust the time on the display panel to 10 using the "+" button. This will set the pot to cook at high pressure for 10 minutes.

After the pot beeps to indicate it's finished cooking, allow the pressure to release naturally for 10 minutes, then carefully flip the steam release handle over to "venting" to release any remaining pressure. Open the lid and remove the ramekins from the pot.

Let the ramekins cool down at room temperature for about an hour, then chill in the fridge for at least 2 hours.

Just before serving, sprinkle a teaspoon of superfine sugar over each custard, and put in the oven approximately 4 inches below the broiler element. Broil for 8-10 minutes until the sugar is nicely caramelized, then remove carefully. Serve immediately.

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