Ingredients:
· 6 egg yolks
· 4 tablespoons white sugar
· ½ teaspoon vanilla
· 2 ½ cups heavy cream
· 1-2 teaspoons quatre epices or gingerbread spice
· 6 tablespoons demerara or turbinado sugar, to brulee
Directions
1. Beat egg yolks, 4 tablespoons white sugar, spices and vanilla extract in a mixing bowl until thick and creamy.
2. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat. Stir a small amount of hot cream into the egg yolk mixture to temper; beat until combined. Once tempered add rest of cream and combine.
3. Pour into 6 ramekins. Tightly cover ramekins with foil.
4. Place a rack into base of pressure cooker and add 1 cup water. Place 3 ramekins on rack. Place an additional rack on top of the first layer. Place remaining ramekins on top of this rack.
5. Cook on high pressure for 6 minutes. Let pressure naturally release for 15 minutes, then release remaining pressure.
6. Refrigerate for at least 1 hour or overnight.
7. Preheat oven to broil or use a crème brulee torch to brown tops.
8. Sift demerara or turbinado sugar evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn. Or use torch to brown sugar.
9. Remove from heat and allow to come to room temperature..
*If you do not have a pressure cooker, cook for 30-45 minutes in a water bath in a 300 degree oven.
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