Crème Brûlée

Preparation time: 1 hour
Cooking time: 15 minutes
Servings: 6


2 cups fresh cream

1 teaspoon ground cinnamon

6 egg yolks

5 tablespoons white sugar

Zest from 1 orange

Nutmeg, for serving

4 tablespoons raw sugar

2 cups water


In a pan, mix the cream with the cinnamon and orange zest, stir, and bring to a boil over medium-high heat. Take the pan off heat and set it aside for 30 minutes. In a bowl, mix the egg yolks with white sugar and whisk well. Add this to cooled cream and whisk again. Strain this mixture and then divide it into ramekins. Cover with aluminum foil, place them in the steamer basket of the Instant Pot, add the water to the Instant Pot, cover, and cook on Manual for 10 minutes. Release the pressure naturally, uncover the Instant Pot, take the ramekins out and set them aside for 30 minutes. Sprinkle with nutmeg and raw sugar on top of each, melt this with a culinary torch, and serve.

Nutrition Value:

Calories: 210
Fat: 10
Fiber: 3
Carbs: 18
Protein: 13