My recipe is for Maple Pot de Creme, but you can make the Pot de Creme and add any flavor to it; for example chocolate, pumpkin or butterscotch. In your Instant Pot it only takes 5 minutes! Serves 5-6
2 cups heavy whipping cream
6 large egg yolks
1/2 cup maple syrup
1/2 teaspoon sea salt
1/2 teaspoon vanilla bean paste
Heat your cream in a saucepan until it smokes not boiling. In a medium bowl whisk your egg yolks. Once your cream is hot slowly add 1/2 of the cream to your eggs whisking continuously, this is called tempering. When half has been added pour the remaining cream in the bowl, keep whisking. (We don’t want scrambled eggs)
In another bowl add together the maple syrup, salt and vanilla bean paste, mix well. Now combine the maple syrup mixture to the cream mixture.
In your 6oz Instant Pot you should have a rack and 2 cups of water. You need 5-6 small jars with lids. Fill each jar 3/4th full and cover them. Place them on the rack in your Instant Pot. Select “low” pressure for 5 minutes. Close lid, make sure vent is closed and press start. When 5 minutes is up use the quick release method and remove the lid carefully.
Let them sit 5-10 minutes to cool enough to handle before serving. Add your favorite toppings like; whipped cream, a splash of Frangelico, toasted pecans, additional maple syrup, crumbled bacon or crumbled gingersnaps. Yum Yum!
You might be able to use this yogurt set to make pot de creme