This is a sponsored post written by me on behalf of Food Lion for IZEA Worldwide. All opinions are 100% mine.
So you know I love strawberries, right? Strawberries, the tasty sweet ones, are my favorite fruit ever. I just got some strawberries at Food Lion and oh.my.gosh. They are so good. I’m pretty sure I ate half of the large container myself. That’s saying something since my kids like strawberries too! Granted, I didn’t tell everyone how sweet they were until I had a head start. (Shh.) Please tell me I’m not the only mom who does that sometimes!
Also, not a secret, I love using my pressure cooker to make desserts. I’m telling you, this thing does cheesecake and custard and even Crème Brûlée really well. Just look at these beauties! Make ahead a bunch of these Pressure Cooker Crème Brûlées with Strawberry Compote for your Fourth of July celebration to impress your friends. They need to set overnight before you add the Brûlée touch and serve anyway, so that’s perfect!
Did you know that Food Lion sources many of its fruits and vegetables in season from local farms and manufacturers? It’s called Local Goodness, and you can find the displays in the store. I found a display full of fruits and veggies at my store, plus a display with all kinds of sauces and salsas and even Virginia peanut butter! Check out Food Lion Recipes to find more recipes made with local seasonal produce!
The secret inside this delicious Pressure Cooker Crème Brûlée, the part you can’t see, is the homemade strawberry compote on the bottom made with fresh tasty strawberries.
You are going to like this Crème Brûlée. Haven’t you always wanted to try burning the top of a dessert? I have! Guess what? It’s so fun! First, you make the compote and layer that on the bottom of three small ceramic containers. Then, you make the creme’ part and layer that on top. Once you’ve cooked that in the pressure cooker, you add sugar and make the crunchy Crème Brûlée part on top with a little flame. It comes together super easy and tastes amazing!
This is what it looks like with the strawberry compote layer. When you make the crème – make sure to beat the eggs thoroughly until they get frothy like this:
Divide the Crème mixture equally between the three containers as you pour it in. You will need to cover your containers with foil. You can fit three in your six-quart pressure cooker as shown below. Make sure you start with the trivet first, and add the water under the containers.
When you pull each container out carefully and remove the foil, it’s time to make the magic. Sprinkle sugar on the top of each one and heat up the sugar to create a crunchy topping. You can decide your own level of crunchiness by deciding how much sugar to add on top. We used about 1 teaspoon for a nice light crunch.
You are going to need a cooking torch. Did I mention that? If you don’t have one, you can try putting these under the broiler, but it won’t be the same and you have to watch it super close.
Here is the full recipe with instructions.
Pressure Cooker Strawberry Crème Brûlée
Servings: 3 Prep Time 10 minutes Bake time: 28 minutes Rest/set time: 4-6 hours to overnight
- 1 cup fresh strawberries
- ¼ cup granulated sugar
- 2 tbsp water
- 1 cup heavy cream
- 3 tbsp sugar
- 1 tsp vanilla extract
- 3 egg yolks
- Pinch of sea salt
- 3 tsp granulated sugar for crust
To prepare the strawberry compote, place sliced strawberries, sugar, and water into a small saucepan and place on high heat for about 5 minutes or until the berries are soft and release juice. Set aside.
- In a medium-size mixing bowl, add the egg yolks and sugar. Whisk together until combined. Heat the heavy whipping cream until warm to the touch. Add in vanilla to the milk and pour a small amount into the eggs to temper them. Whisk well and then add remaining cream slowly.
- Add in sea salt and whisk.
- Prepare 3 ramekins and add about 2 tbsp of strawberry jam into the bottom of each ramekin.
- Fill the dishes about 85% full with the cream mixture.
- Cover each dish tightly with aluminum foil.
- Prepare your pressure cooker by placing in the trivet and adding one cup of water.
- Place the covered ramekins into the instant pot (you may have to work in batches if you have a smaller inner pot).
- Seal the pot and set on high for 13 minutes. Allow to naturally release for 15 minutes.
- Place into the refrigerator for at least 4 hours or overnight for best results.
- Before you get ready to serve, top the crème with 1 tsp sugar and, using a kitchen torch, torch until golden brown. Allow the Crème Brûlée to sit for 2-3 minutes before serving. (You can also use the broiler in your oven for this part.)
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