Author: Fagor America
Serving Size: 6-10
2 cups water
2 cups fresh cream
6 egg yolks
5 tablespoons white sugar
1 tablespoon vanilla extract
4 tablespoons Demerara raw sugar for caramelizing
1. Add two cups of water and a trivet into your multi-cooker
2. In a mixing bowl, add egg yolks and white sugar, whisk until sugar is dissolved. Mix in the cream and vanilla and whisk just enough to get everything mixed well (do not whip).
3. Pour mixture into ramekins, cover tightly with foil and arrange on trivet so they are sitting straight. Lower trivet into the multi-cooker carefully, and if you have some vertical space and extra ramekins, you can stack the additional cups on a top second layer.
4. Close and lock. Turn the heat to high and calculate 5 minutes cooking time for ramekins and 3 minutes cooking time for espresso cups at high pressure.
5. Release pressure using the natural release method on top. Open the pressure cooker and carefully lift out the custards. Open the first and jiggle it. It should be nearly solid- they will solidify further when chilled. If they are still very liquidy, pressure cook for an additional 2-4 minutes with the same opening procedures noted above.
6. Remove the custards and leave to cool uncovered for about 30-45 minutes. Once custards are cooled, cover them with plastic wrap and place them in the refrigerator to chill for 3-4 hours.
7. Before serving, sprinkle the top with a thin, even layer of raw sugar. Melt the sugar with a culinary torch or slide them under the broiler in your oven to melt and caramelize the sugar. If using your broiler, make sure to watch them carefully.
I'm more accident prone so I put the trivet in the multi-cooker and then set the ramekins in the multi-cooker vs. carefully moving the trivet with the ramekins on it.
The jiggle should be similar to the Jello wiggle dance.
If you do not have Demerara raw sugar, I've used organic sugar cane and it worked just as well.