Vanilla Pots de Crème

Adapted from Pazzaglia, Laura D.A.: “Hip Pressure Cooking”. St. Martin’s Press, New York, 2014

Note: This recipe can be either halved or doubled provided there is 500 mL (2 cups) of water in the pressure cooker base. If doubling, stack the ramekins pyramid-style or cook in two batches. 6 large egg yolks 150 mL (2/3 cup) sugar 250 mL (1 cup) whole milk 250 mL (1 cup) heavy cream 5 mL (1 tsp) vanilla extract seasonal fruit, for serving Add 500 mL (2 cups) water to the pressure cooker base; insert the steamer basket and set aside. In a large bowl, whisk together the egg yolks and sugar until the sugar has dissolved. Add the milk, cream, and vanilla, whisking just enough to combine; do not whip. Pour the mixture through a fine-mesh strainer into six 125 mL (4 oz) ramekins; cover each tightly with aluminum foil. Arrange in the steamer basket, making sure they are level.

Close and lock the lid of the pressure cooker. Cook at high pressure for 5 minutes/all cooker types. When the time is up, open the pressure cooker using the 10-Minute Natural Release method. (If pressure hasn’t released 10 minutes after timing ends, release the pressure manually so that it’s safe to open the cooker.)

Check for doneness. Remove one ramekin, uncover and jiggle the custard. It should be nearly solid, not liquid. If unsure, insert a toothpick in the middle of the custard; if it does not come out clean, return the ramekin to the cooker and pressure cook for 2 more minutes.

Lift all the ramekins out of the cooker; remove the foil. Serve warm, topped with seasonal fruit, or let them cool for 30 to 45 minutes, then cover tightly with plastic wrap and refrigerate until chilled. Add the fruit when serving.

6 125 mL (4 oz) custards