Instant Pot Rhubarb Ginger Creme Brulee

My rhubarb ginger creme brulee features a real flavor punch with gingery, creamy custard offset by tart roasted rhubarb.

📝 Ingredients

• 2 1/3 cup heavy cream
• 1 tsp vanilla bean paste
• 2 1-inch knob of ginger, skin peeled, thinly sliced, and crushed
• 6 tbsps granulated sugar
• 4 large egg yolks
• 3 tbsps granulated sugar for serving
• 1/2 pound rhubarb, sliced into 2 inch batons
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

👨‍🍳 Instructions

1. 1In a medium saucepan over medium-low heat, combine the heavy cream, vanilla, and crushed ginger. Cook until the edges start to bubble. Remove from heat and let everything steep for 15 minutes.
2. 2In a medium bowl, whisk together the egg yolks and 6 tablespoons of sugar until well combined.
3. 3Temper the egg yolk mixture by pouring a small amount of the warmed cream mixture into the yolks and whisking to combine until done. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup with a pour spout.
4. 4Divide the custard evenly into six 6-oz ramekins. Release any air bubbles on the surface by gently tapping with a spoon. Cover each ramekin tightly with aluminum foil.
5. 5Place 1 1/2 cups water in an Instant Pot. Set a trivet or sling inside the pot. Nestle the ramekins on the trivet. Mine can fit 3 of the 6-oz ramekins.
6. 6Lock on the lid and make sure the pressure valve is set to seal. Use the manual function to set to cook for 5 minutes on LOW pressure.
7. 7When the cook time is up, let the pressure naturally release for 10 minutes. Manually release any remaining pressure and carefully remove the lid.
8. 8Carefully transfer the ramekins from the Instant Pot to a wire rack to cool slightly, about 20 minutes.
9. 9Add 1/2 cup of water in the Instant Pot before you cook the second batch.
10. 10Place the remaining ramekins in the Instant Pot and repeat the steps above.
11. 11Chill the ramekins uncovered in the refrigerator for at least 4 hours, or overnight.
12. 12To make the roasted rhubarb, preheat the oven to 350 degrees F.
13. 13Place chopped rhubarb and vanilla extract in baking dish. Scatter sugar over rhubarb.
14. 14Roast rhubarb, tossing once, until tender and juices are syrupy, about 15 minutes. Let it cool to room temperature.
15. 15When ready to serve, sprinkle 1/2 tablespoon of sugar evenly on top of each creme brulee. Using a kitchen torch, brulee the tops until the sugar begins to bubble and turn dark golden brown. Let the creme brulee sit for about 5 minutes.
16. 16Top the cooled creme brulees with roasted rhubarb and serve immediately.