Instant Pot Pumpkin Creme Brulee
Add cream to a saucepan with vanilla bean paste. Bring to a simmer over medium low heat.
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Whisk egg yolks with sugar until they become pale yellow.
2
Add about 1/2 cup hot cream to the egg mixture to temper. Then add the remaining amount of cream.
3
Add the pumpkin, caramel and cinnamon and stir to combine.
4
Strain through a fine mesh strainer.
5
Fill the ramekins with the mixture.
6
Cover the ramekins with foil.
7
Fill the instant pot with 1 cup water and a rack. Place ramekins on the rack and seal.
8
Cook on low pressure for 14 minutes. Naturally release for 15 minutes.
9
Refrigerate the Creme Brulee overnight and then sprinkle with sugar. Caramelize with a torch.
10
Top with whipped cream and enjoy!
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