Mango creme brulee is a Mango Madness staple, and I have been making it since I first started experimenting with mango a few years ago. Since I was getting so many mangoes anyway, I decided to try adapting the recipe to make in my Instant Pot electric pressure cooker. It took a few tries, but I was able to get a smooth and creamy mango creme brulee! You still need to do all of the stovetop work, but cooking them in a pressure cooker takes the guess work out of getting the perfect texture.
Put your egg yolks in a measuring cup or small mixing bowl, then whisk them and set them aside. Heat your cream, sugar, and mango chunks over medium to medium high heat. As the cream heats, you will notice that it will start to change color as the mango releases juices into the cream. When the cream starts to simmer, using a potato masher (or a fork, if you don’t have one) to gently mash the cooked mango so that it releases a little bit more flavor into the cream. Then, remove the mango chunks using a slotted spoon and discard them. Remove the cream from the heat and get your egg yolks ready.
Temper the egg yolks by gradually adding some of the hot cream mixture into the yolks. When you have incorporated about a third of the hot cream mixture into the yolks, whisk them into the pot with the rest of the cream mixture. Strain the mixture into a heat-proof bowl, stir in the vanilla, then divide it evenly among 6 4oz custard cups. Cover them with foil and arrange them in two layers in the liner of your pressure cooker (filled with 1 cup of water at the bottom). Cover, seal, and cook on Manual (High Pressure) for minute, and then allow the pressure to release naturally for 10 minutes before you release any remaining pressure.
Remove the custards, uncover them, and allow them to cool completely on a wire rack. When they’re cool, cover them and refrigerate for at least 4 hours or up to 3 days.
When you are about to serve them, sprinkle about 1 teaspoon of sugar over the surface of the custard. Tilt the custard cup around to make sure that the entire surface is covered, then use a torch to melt the sugar on the surface of the creme brulee until it bubbles and turns amber. Let the custards cool for at least 5 minutes before you dig in.
This is a great dessert if you want to impress! Smooth, creamy, with just the right touch of mango flavor.
Pressure Cooker Mango Creme Brulee
Ingredients
- 2 cups heavy cream
- 2 cups fresh mango slices
- 6 tbsp sugar, plus more for torching
- 4 egg yolks
- 1/2 tsp vanilla extract
Directions
Pour 1 cup of water into the liner of your pressure cooker. Whisk your egg yolks in a heat-proof measuring cup or small bowl and set aside.
Heat the cream, mango, and sugar in a saucepan over medium heat. When the cream mixture is just about to simmer, lightly mash the mango, then allow the mixture to simmer for about 5 minutes (do not boil). Remove from heat and use a slotted spoon to scoop out the mango pieces and discard them.
Slowly add the hot cream mixture to your egg yolks, 1-2 tablespoons at a time, whisking constantly. Once about 1/3 of the cream mixture has been added to the eggs, incorporate the egg mixture into the remaining hot cream mixture. Strain using a fine mesh strainer, then stir in the vanilla.
Divide the mixture equally among 6 4oz ramekins. Cover with foil, then arrange in two layers on trivets in the pressure cooker. Cover, seal, and cook on Manual (High Pressure) for 1 minute, and then allow the pressure to release naturally for 10 minutes. Remove custards from pressure cooker and allow to cool completely on a wire rack, then cover and refrigerate for at least 4 hours.
To serve, sprinkle a thin layer of sugar over the top of each custard, then use a kitchen torch to melt the sugar until it browns and forms a crispy top. Allow the creme brulee to sit for 5 minutes after melting the sugar, then enjoy.
Makes 6 servings