Desserts
Crème Brulee
Recipe by Ninja Kitchen
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Cooking method:
Ninja Foodi MAX Multi-Cooker OP500
- Prep Time: 10 mins
- Total time: 23 mins
- Skill Easy
- Serves 6 people
Crème Brulee
Utensils required
Allergies
Tip: Allergy Advice
This dish contains the following allergens: Dairy, Eggs
Ingredients
- 6 large eggs, separated
- 80g caster sugar
- 500ml double cream
- 1 1/2 tsp vanilla extract OR vanilla bean paste
- 1/4 tsp salt
- Additional demerara sugar for the tops
- 6 x 200ml ramekin cups
Cooking mode
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Method
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Step 1
In a medium mixing bowl, combine egg yolks and sugar with a whisk.
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Step 2
In a separate microwave safe bowl, combine the cream, vanilla and salt. Microwave until mixture reaches 70-80°C.
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Step 3
Temper the egg mixture: while mixing, pour in a small amount of the cream until well combined. Then pour in all the cream mixture and stir well with the whisk.
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Step 4
Pour the mixture into 6 separate ramekins. Wrap each dish tightly with aluminum foil.
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Step 5
Pour 400ml water into the pot. Insert the Cook & Crisp™ Basket into the pot, and then gently place in the ramekins or baking dish, stacking as needed.
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Step 6
Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LO. Set time to 13 minutes. Select START/STOP to begin.
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Step 7
When pressure cooking is complete, allow pressure to natural release for 15 minutes. After 15 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
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Step 8
Using tongs, carefully remove the foil wrapped dishes from the Cook & Crisp™ Basket and allow them to cool for 5 minutes. Then gently unwrap and discard foil. The very center of the custard should jiggle, and the tops will be shiny.
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Step 9
Chill the ramekins in the refrigerator for at least 4 hours, and up to 3 days.
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Step 10
When ready to serve, remove the ramekins from the refrigerator, and sprinkle the top of each custard with about 1 teaspoon of demerara sugar each, or until well coated. Use a blow torch or place the ramekins under a grill to caramelise the sugar to form a crunchy top.
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Step 11
Let the brulees cool for 3 minutes, then serve and enjoy!
