If you’re a fan of creamy desserts and the bold taste of espresso, then you’re in for a treat. This recipe for The Best Espresso Crme Caramel in an Instant Pot combines the rich flavors of espresso with the silky texture of crème caramel, creating a dessert that is sure to impress. The Instant Pot makes it incredibly easy to achieve that perfect custard-like consistency, and the caramel adds a sweet finishing touch that will have everyone coming back for seconds.

Why Cooks Rave About It

Cooks rave about this recipe not just for its delightful taste, but also for its simplicity. The Instant Pot takes the guesswork out of cooking custards, allowing even novice bakers to create a dessert that looks and tastes gourmet. The infusion of espresso elevates the classic crème caramel, making it a standout choice for dinner parties or a cozy night in. Plus, the caramel sauce is a showstopper that beautifully complements the creamy custard.

What We’re Using

To make The Best Espresso Crme Caramel in an Instant Pot, we need a few key ingredients:

165 grams of white granulated sugar
80 ml of water
½ teaspoon of espresso powder (optional)
400 ml of cream
220 ml of milk
3 large eggs
3 large egg yolks
75 grams of caster sugar
2 teaspoons of vanilla extract
½ cup of brewed espresso

Each ingredient plays a crucial role in achieving that creamy texture and rich flavor that makes this dessert so irresistible.

Setup & Equipment

Before we dive into the cooking process, let’s gather our equipment:

Instant Pot – the star of the show!
Mixing bowls – for combining ingredients.
Whisk – essential for blending the custard mixture.
Measuring cups and spoons – accuracy is key.
Ramekins – where the magic happens; choose heatproof ones.
Steamer rack – for elevating the ramekins in the pot.

Having everything ready will make the process smoother and more enjoyable.

Stepwise Method: The Best Espresso Crme Caramel in an Instant Pot

Step 1: Prepare the Caramel

Start by combining the 165 grams of white granulated sugar and 80 ml of water in a saucepan over medium heat. Stir gently until the sugar dissolves. Allow the mixture to simmer without stirring until it turns a golden amber color. This should take around 8-10 minutes. Once ready, immediately pour the caramel into the bottom of each ramekin, swirling to coat the bottom evenly.

Step 2: Make the Custard Mixture

In a mixing bowl, whisk together the cream, milk, 3 large eggs, 3 large egg yolks, 75 grams of caster sugar, 2 teaspoons of vanilla extract, and ½ cup of brewed espresso. If you’re using it, add the ½ teaspoon of espresso powder at this stage. Ensure everything is well combined and smooth.

Step 3: Assemble the Ramekins

Once the caramel has set in the ramekins, carefully pour the custard mixture over the caramel, filling each ramekin about ¾ full.

Step 4: Prepare the Instant Pot

Place the steamer rack in the Instant Pot. Add 1 cup of water to the pot, and then carefully arrange the filled ramekins on the steamer rack.

Step 5: Cook the Custards

Seal the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 8 minutes. Once the timer goes off, allow the pressure to release naturally for about 10 minutes before switching to a quick release.

Step 6: Cool and Serve

Carefully remove the ramekins from the Instant Pot and let them cool at room temperature for about 30 minutes. Then, refrigerate for at least 4 hours or overnight for the best results. To serve, run a knife around the edges of the ramekin, invert onto a plate, and watch the luscious caramel sauce flow over the top.

International Equivalents

Whether you’re cooking from the US, UK, or beyond, here are some helpful equivalents:

165 grams of sugar ≈ ¾ cup
80 ml of water ≈ ⅓ cup
400 ml of cream ≈ 1⅔ cups
220 ml of milk ≈ ⅘ cup
75 grams of caster sugar ≈ ⅓ cup

These conversions ensure that no matter where you are, you can achieve the same delicious results.

Easy-to-Miss Gotchas

When making The Best Espresso Crme Caramel in an Instant Pot, keep these tips in mind:

Watch the caramel closely while it cooks; it can go from perfect to burnt very quickly.
Make sure to let the custards cool completely before refrigerating to avoid condensation.
Do not skip the natural pressure release; it helps prevent the custards from cracking.
Using room temperature ingredients will give you a smoother custard.

Refrigerate, Freeze, Reheat

If you’re making these delightful custards ahead of time, here’s how to store them:

Refrigerate: They can be stored in the fridge for up to 4 days.
Freeze: While freezing is possible, it may alter the texture. If you must, wrap tightly and store for up to 2 months.
Reheat: It’s best to enjoy these chilled, but if you prefer them warm, place in a water bath and gently warm them in the oven.

FAQ

Can I use decaf espresso in this recipe?

Absolutely! You can use decaf espresso to enjoy this dessert without the caffeine kick.

What can I serve with espresso crème caramel?

This dessert pairs wonderfully with whipped cream, chocolate shavings, or a sprinkle of cocoa powder for an extra touch.

Can I make this recipe without an Instant Pot?

Yes, you can use a traditional water bath in the oven, baking at 160°C (320°F) until set, which may take about 30-40 minutes.

How do I know when the custards are done?

The custards should be set around the edges but slightly jiggly in the center. They will continue to firm up as they cool.

If you enjoyed making , you might also love these recipes:

Make It Tonight

Now that you have this fantastic recipe for The Best Espresso Crme Caramel in an Instant Pot, why not make it tonight? The combination of rich espresso and silky caramel is a guaranteed crowd-pleaser. Whether you’re hosting a dinner party or just treating yourself, this dessert is sure to impress. Grab your ingredients, set up your Instant Pot, and enjoy the process of creating this delicious masterpiece!