This is a healthier version of crème brulee I developed that works well in the Instant Pot. You can vary the flavoring you add to the base of the Greek yogurt to your liking. The beauty of this recipe is that it can be made all in one pot. I will include an alternate convection oven cooking method also.
6 quart Instant Pot.
2 cups Greek yogurt, full fat style
6 egg yolks
3/8 cup sugar
1 vanilla bean seeds (or 1/2 tsp vanilla extract)
1 tsp lavender extract
1 tbsp. dried French lavender, crushed
1 lemon, zest
1 1/2 cups water
pinch of salt
- In a medium bowl whisk yogurt to a smooth consistency, add vanilla bean seeds and lemon zest.
- Add lavender extract. Fill ramekins half full then sprinkle each with dried lavender.
- Whisk egg yolks for 3-4 minutes, add salt, sugar and whisk for another 30 seconds.
- Add egg mixture to the yogurt and stir to combine.
- Ladle or spoon the custard to fill each ramekins to 3/4 full.
- Sprinkle remaining lavender over each ramekin.
- Place rack in the stainless steel bowl lined Instant Pot, pour in 1 1/2 cups of water.
- Wrap the ramekins fully with foil, place 3 small ramekins (custard bowls) on the bottom layer and 3 stacked right on top of the first layer.
- Close the lid, close the steam vent.
- Set the Instant pot to manual high pressure 6 minutes.
- Let the Instant Pot depressurize naturally then remove the covered foil ramekins carefully, protecting your hands with hot mitts or using tongs.
- Unwrap the ramekins and allow them to come to room temperature then refrigerate for 2 hours.
- You can add a fine layer of sugar and create a brulee on the custards using a small hand torch briefly, using swiping motions across the custard holding the flame 1 1/2″ – 2″ away. Avoid burning the sugar!
Alternate: Substitute a tbsp. of diced uncrystalized ginger for the lavender extract and crushed lavender.
Preheat convection oven to 300 degrees. Prepare crème brulee custard as above following directions 1 – 6. Place the ramekins (custard bowls) in a glass casserole baking dish. Carefully add water to the casserole pan until the waterline is 1/2 way up the outside of the ramekins. Bake at 300 degrees for 30 – 35 minutes until the custard is set. Cool to room temperature then refrigerate lightly covered for 2 hours. Serve within 3 days. Brulee as above in #13 of directions if you like, but the custard tastes wonderful with or without the brulee.