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Foodi Crème Brulee

Foodi Crème Brulee

5 - 3 reviews


  • 40g sugar
  • 3 large eggs, separated
  • 250ml of whipping cream
  • 1 ½ teaspoons of vanilla extract or vanilla bean paste
  • Pinch of salt
  • Additional sugar for the top
Prep Time


  1. In a medium sized mixing bowl, combine egg yolks and sugar with a whisk

  2. In a separate microwave safe bowl, combine the cream, salt, and vanilla. Microwave until the mixture reaches 70-80C

  3. Temper the egg mixture: while mixing, pour in a small amount of the cream until well combined. Then pour in the rest of the cream mixture and stir well with the whisk

  4. Pour the mixture into 1 shallow baking dish, or into 3 separate ramekins. Wrap each dish tightly with aluminum foil

  5. Pour 250ml of water into the Foodi pot. Insert the Cook & Crisp basket into the pot, and then gently place in the ramekins or baking dish inside

  6. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to LOW. Set time to 13 minutes. Select START/STOP to begin

  7. When pressure cooking is complete, allow pressure to natural release for 15 minutes. After 15 minutes, quick release remaining pressure by carefully moving the pressure release valve to the VENT position. Remove lid when unit has finished releasing pressure

  8. Using tongs, carefully remove the foil wrapped dishes from the Cook & Crisp basket and allow them to cool for 5 minutes. Then gently unwrap and discard foil. The very center of the custard should jiggle, and the tops will be shiny

  9. Chill the ramekins in the refrigerator for at least 4 hours, and up to 3 days

  10. When ready to serve, remove the ramekins from the refrigerator, and sprinkle the top of each custard with about 1 teaspoon of sugar, or until well coated. Use a torch, or place the ramekins back in the Foodi and use the grill function to caramelize the sugar to form a crispy top

  11. Let the tops cool for 3 minutes, then serve and enjoy!

Ninja Kitchen

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