Crème brûlée
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Photo: Mathias Neubauer
55 min
Total Time
20 min
Cooking Time
35 min
Preperation Time
Ingredients
| 350 g | cream |
| 2 eggs | |
| 2 | Egg yolks |
| 80 g | Icing sugar |
| 1 | Vanilla pod, its pulp |
| 1 heaped tsp | Agar Agar (3.5 g) |
| 1 tbsp | brown sugar |
| some butter for use || |
Instructions
Step 1 of 4:
In a bowl, whisk together cream, eggs, and egg yolks. Add powdered sugar and vanilla bean seeds. Dissolve agar-agar in a little hot water, stir it in, and combine everything.
Step 2 of 4:
Grease a solid steam insert well with butter and pour in the mixture. Pour the minimum amount of water into the pressure cooker and place the insert on the trivet. Close the pressure cooker with the lid and set the pressure cooker knob to Level 1. Heat the pot on high. As soon as the yellow ring (cooking indicator: 1st ring) appears, reduce the heat. When the green ring (cooking indicator: 1st ring) becomes visible, the cooking time of approx. 20 minutes begins.
Step 3 of 4:
Remove the pressure cooker from the heat source, let the steam escape, and open it. Remove the cream and let it cool in the insert for at least 1 hour (or cool completely).
Step 4 of 4:
Carefully invert the cream onto a plate or serving dish. Sprinkle the surface with brown sugar and caramelize it to a golden brown with a kitchen torch. Cut the crème brûlée into portions (or cut the cream into portions first and then caramelize). Alternatively, serve the cream whole and scoop out portions.
