Indulge your sweet tooth this holiday season with a luxurious twist on a classic dessert: Instant Pot White Chocolate Candy Cane Crème Brûlée! This creamy, dreamy delight combines the rich flavors of white chocolate with the festive essence of peppermint, creating a treat that will have your guests begging for seconds. Perfect for holiday gatherings or a cozy night in, this recipe is not only easy to make but also delivers that impressive restaurant-quality finish. Get ready to wow your family and friends with a stunning dessert that’s sure to become a seasonal favorite!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup white chocolate chips
- 4 large egg yolks
- 1/2 cup sugar
- 1 teaspoon peppermint extract
- 1/4 cup sugar (for topping)
Instructions
- Begin by gathering all your ingredients: 2 cups of heavy cream, 1/2 cup of white chocolate chips, 4 large egg yolks, 1/2 cup of sugar, 1 teaspoon of peppermint extract, and 1/4 cup of sugar for topping.
- In a medium saucepan, combine the heavy cream and white chocolate chips. Heat over medium-low heat, stirring constantly until the chocolate is completely melted and the mixture is smooth. Do not let it boil.
- Once the chocolate is melted, remove the saucepan from heat and let it cool slightly for about 5 minutes.
- In a separate mixing bowl, whisk together the egg yolks and 1/2 cup of sugar until the mixture is pale and slightly thickened.
- Gradually pour the warm chocolate cream mixture into the egg yolk mixture, whisking continuously to prevent the eggs from scrambling. Make sure the mixture is well combined.
- Add the peppermint extract to the mixture and stir until fully incorporated.
- Pour the custard mixture into six ramekins, filling them about 3/4 full. Cover each ramekin with aluminum foil to prevent water from getting in during cooking.
- Pour 1 cup of water into the Instant Pot insert. Place the trivet inside the pot and arrange the ramekins on top of the trivet.
- Close the lid of the Instant Pot, ensuring the valve is set to the sealing position. Select the "Manual" or "Pressure Cook" function and set the timer for 30 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
- Open the lid and carefully remove the ramekins from the Instant Pot. Let them cool at room temperature for about 10 minutes, then refrigerate for at least 2 hours or until fully chilled.
- Before serving, sprinkle about 1 tablespoon of sugar evenly over the top of each chilled crème brûlée.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame back and forth until the sugar melts and turns golden brown. Be cautious not to burn it.
- Allow the caramelized sugar to cool and harden for a minute before serving. Enjoy your Instant Pot White Chocolate Candy Cane Crème Brûlée!
Tips
- Use High-Quality Ingredients: For the best flavor, opt for high-quality white chocolate and heavy cream. The better the ingredients, the richer your crème brûlée will taste.
- Prevent Scrambling: When adding the warm chocolate cream to the egg yolks, pour it in slowly while whisking continuously. This technique helps prevent the eggs from scrambling, ensuring a smooth custard.
- Chill Thoroughly: Allow the crème brûlée to chill in the refrigerator for at least 2 hours. This step is crucial for achieving the perfect texture and flavor.
- Caramelize with Care: When using a kitchen torch to caramelize the sugar, keep the flame moving to avoid burning. If you don’t have a torch, you can also place the ramekins under a broiler for a few minutes, but watch them closely!
- Experiment with Flavors: While peppermint is festive, feel free to experiment with other flavor extracts, like vanilla or almond, for a unique twist on this classic recipe.
- Serve with Style: For an extra special touch, garnish your crème brûlée with crushed candy canes or a sprig of mint before serving. It adds a pop of color and an additional festive flair!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 5g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 210mg
