This recipe is in partnership with our friends at Dry Sparkling
This instant pot creme brûlée with lavender is a decadent dessert that can be made in a short amount of time. It is sure to wow your guests while not being too much work on your part. Plus, you can even make it in the summer without having to heat up the whole house thanks to the instant pot.
I have to say that this instant pot creme brûlée with lavender is my new favorite dessert! When I eat it, I totally feel transported to Provence in France. I can literally smell the lavender fields as I enjoy each creamy, decadent bite. It feels like a fancy indulgence yet it doesn’t take too much work to make.
I absolutely adore lavender. It’s fresh floral notes are mild yet so calming. If you thought lavender was just for drinking in tea or using in a diffuser, you are going to be excited to learn that it is great in food too!
I make many dishes using lavender including our gluten-free honey cakes with lavender whip cream and gluten-free lemon cake with lavender. Both desserts are great for any gathering. I loved serving the lemon cake at our spa party because it was so fresh.
While you can use dried culinary lavender only in recipes, I enjoy using the combination of it and Dry Sparkling lavender soda. It is refreshing and smooth on it’s own but it also adds another depth of flavor to recipes. Dry Sparkling soda is one of my favorite beverages because it has a lower amount of sugar than others out there.
Dry Sparkling also comes in a variety of flavors including watermelon, juniper, fuji apple and vanilla bean. We have used it in so many recipes. One of my favorites are the vanilla bean crepe cakes. You can find their products close to you HERE.
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Instant Pot Creme Brûlée with Lavender
- 1 2/3 C heavy cream
- 1/3 C Dry Sparkling lavender soda
- 5 egg yolks
- 1/2 C sugar plus extra for topping each dish
- 1 T culinary lavender
- In a large pourable cup, whisk egg yolks and sugar until well combined
- Place heavy cream, lavender soda and dried culinary lavender in a saucepan and heat up over low to medium heat
- Heat until piping hot but not boiling
- Strain out lavender so that the cream is pure without remaining flower buds
- Whisk hot cream mixture SLOWLY into the egg and sugar mixture
- Pour evenly into six creme brûlée cups and cover each with aluminum foil
- Place 1 C water in the bottom of your instant pot
- Put in the trivet that comes with it to keep your cups a couple inches off the bottom of the pot
- Place four cups on the trivet then top with the other two
- Cook on high pressure (manual) for 7 minutes
- Let the pressure naturally release for 10 minutes then quick release and open your instant pot
- Gently remove the trivet with the cream brûlée cups on top
- Let cool then refrigerate the cups for at least 3 hours or overnight
- Directly before serving, sprinkle each cup with some sugar
- Using a kitchen torch, place the flame of the torch about 2 inches above the creme brûlée and melt the sugar to form a caramelized topping
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