Instant Pot Green Tea Creme Brulee

If you are using the oven option: Preheat oven to 325°F.

Make Creme Mixture: Mix the cream, coconut milk, matcha powder, vanilla extract, and sea salt in a medium saucepan over medium-low heat. Continue to stir as it warms up.

Whisk Egg Yolks: Whisk the egg yolks with the sugar in a medium bowl until they’re well blended.

Combine Creme Mixture and Whisked Yolks: Pour the warm cream mixture into the egg yolks a little at a time. Continue to whisk and temper by pouring the remaining cream into the egg yolks. Use a strainer to filter out the solids in the mixture.

Pour Creme Yolk Mixture into Ramekins: Pour the mixture into eight 125 ml individual ramekins. Then, remove all the bubbles on the surface.

Create Water Bath: Form a water bath by pouring boiling water into a baking pan until it comes halfway up the sides. Then, place the ramekins onto the baking pan.

Bake Creme Brulee: Bake the crème brulee for 35 minutes until they set.

Chill & Firm Creme Brulee: Remove the ramekins from the pan, let it cool to room temperature, and then refrigerate for 4 hours until firm (preferably overnight).

Pressure Cook Creme Brulee: Wrap the ramekins tightly with aluminum foil. Add 1½ cup of water and steamer rack in in Instant Pot Pressure Cooker. Then, put the covered ramekins on the trivet.Pressure cook at Low Pressure for 12 minutes, then Natural Release for 10 minutes.

Chill & Firm Creme Brulee: Open the lid. Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (preferably overnight).

Serve: Remove the ramekins from the refrigerator, and spread the sugar evenly on top of each ramekin. Then, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.