Best 2 Easy Elegant Creme Caramel From Your Pressure Cooker Recipes

**Creme Caramel: A Delightful Dessert Made Easy with Pressure Cooker Recipes**

With its smooth, velvety texture and rich caramel flavor, crème caramel is a classic dessert that has delighted people for centuries. Traditionally made in a water bath in the oven, this elegant treat can now be easily prepared in a pressure cooker, saving time and effort without compromising on taste. This article presents a collection of crème caramel recipes tailored for pressure cookers, offering a range of flavors and variations to suit every palate. From the classic vanilla crème caramel to unique infusions like chocolate, orange, and even savory options, these recipes provide a delightful journey into the world of this beloved dessert. Whether you're a seasoned baker or a novice cook, these pressure cooker crème caramel recipes will guide you towards creating a perfect dessert that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CREME CARAMEL

Easy Creme Caramel image

Easier because its made in a pan and not individual. This creme caramel can be refrigerated overnight as well.

Provided by kleigh83

Categories Dessert

Time 5h20m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 6

Ingredients

1 cup sugar
1 tablespoon water
1 1/2 cups milk
1/2 cup heavy cream
4 eggs
4 egg yolks

Steps:

Preheat your oven to 325°F.
In a medium skillet, combine 1/2 cup of sugar with the water and cook over high heat until deep a deep amber color (about 4 min), swirling the pan occasionally.
Immediately pour the caramel into an 8-by-4 1/2-by-3in metal loaf pan.
Make sure you evenly coat the bottom.
Let caramel harden.
In a bowl, whisk the remaining (1/2 c.) of sugar, the milk, cream, eggs, and egg yolks.
Pour custard into the pan with hardened caramel.
Set this pan in a small baking dish and add enough water in baking dish to reach halfway up the side of the pan.
Bake for 50 min (or until set around the edges but slightly soft in center).
Remove pan of custard from baking dish and let cool to room temperature.
Refrigerate until chilled (at least 4 hours).
Remove from pan by running a thin knife around the custard and flipping it onto a plate.
Cut into slices and serve.

PRESSURE-COOKER CARAMEL FLAN RECIPE - (4/5)

Pressure-Cooker Caramel Flan Recipe - (4/5) image

Provided by Foodiewife

Number Of Ingredients 7

Ingredients

CUSTARD:
2 cups whole milk
4 whole eggs, plus 1 egg yolk
1 tablespoon pure vanilla extract
2/3 cup sugar
CARAMEL:
1 cup sugar

Steps:

CUSTARD: Mix the milk and vanilla extract. Using a fork or a whisk, mix 4 whole eggs plus 1 egg yolk with the sugar. Pour the milk and vanilla, milk into the egg mixture. Whisk well, and the mixture will be very watery. Set aside. CARAMEL: In your widest saute pan (I use a saucier pan), add the sugar and turn the flame to high and wait. Do not stir--at most, pick up the pan and swish it around to make sure the sugar is evenly melted in the caramel. As soon as almost all of the sugar has turned to caramel turn off the heat. Carefully pour the caramel into the ring form pan, or into individual ramekins. Fill the caramelized containers, by pouring or using a soup ladle, leaving 1/2-inch space from the top. Cover the forms tightly with aluminum foil. Prepare the pressure cooker by adding one cup of water into the pot. If using a ring mold, cover it with foil and carefully lower it. My trivet has handles, so this makes it much easier. otherwise, make a foil sling. Place the pressure-cooker lid on and lock it in place. Set the pressure to high and for 10 minutes. If using ramekins, cover each one with foil and place on a trivet. Carefully lower into the pressure cooker. Lock the lid on, and set for 6 minutes on high. Once the pressure cooker beeps, allow a natural pressure release of 10 minutes. If you need to cook a second batch of ramekins, be sure to add more water. Allow the flan/creme caramel to cool for one hour. I cover them with plastic, place them on a small baking sheet and refrigerate for at least 3 hours. SERVE: Place each ramekin or the ring mold in a baking dish of very warm water. Allow to sit for 30 to 60 seconds. Use a paring knife to around the rim of each dish. Place a dish on top, and flip over. Enjoy!

Tips:

For a smooth custard, make sure to whisk the eggs and sugar together until they are well combined and fluffy.
Strain the custard mixture through a fine-mesh sieve to remove any lumps.
Cover the ramekins tightly with aluminum foil or plastic wrap to prevent water from getting into the custard.
Place the ramekins in the pressure cooker on a trivet or steamer basket to keep them elevated above the water.
Cook the creme caramel for the full amount of time to ensure that it is set in the center.
Let the creme caramel cool completely before refrigerating it.
When you are ready to serve, run a knife around the edge of the ramekins to loosen the custard, then invert them onto plates.

Conclusion:

This easy and elegant creme caramel recipe is sure to impress your friends and family. The creamy, velvety custard is perfectly complemented by the rich caramel sauce. With a few simple tips, you can make this delicious dessert in your own pressure cooker. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!