Its origins go back to the quaking puddings of Stuart times but it has become a true classic. Traditionally it's cooked in a bain-marie (water bath) in the oven, but here it's been adapted to be cooked quickly in a pressure cooker.
For comparison, here is a link to a recipe for a classic crème caramel and a link to a microwave crème caramel.
Pressure Cooker Crème CaramelServes: 4
Ingredients:175g (6 oz) sugar
150ml (3/5 cup) water
600ml (2 1/2 cups) whole milk
1 vanilla pod, split lengthways (or generous strip of pared lemon zest)
3 large eggs, beaten
Method:Combine 125g (4 1/2 oz) of the sugar in a saucepan with the water. Heat gently, stirring constantly, until dissolved. Bring the mixture to a boil and continue boiling until caramelized to a golden brown in colour.
Quickly pour the caramel into a buttered 750ml (3 cup) heatproof dish (or into 4 individual ramekins). Tilt the dish so that the caramel coats the sides then put aside.
Combine the milk, remaining sugar and the vanilla pod (or lemon zest) in a saucepan. Heat gently until lukewarm then remove the vanilla pod (or lemon zest) and pour the milk over the eggs in a bowl. Beat gently to combine then strain the custard onto the caramel. Cover with a double layer of foil.
Arrange a trivet in the base of your pressure cooker. Sit the dish (or ramekins) on top then pour in 300ml (1 14 cups) cold water. Seal the cooker then bring to pressure over high heat. Reduce the heat to stabilize the pressure and cook for 6 minutes (if making 1 large crème caramel) or 3 minutes (if making individual ones).
Take off the heat and allow the pressure to reduce naturally to room temperature. Allow the crème caramel to cool to room temperature. Loosen the edges with a knife then turn out onto a plate just before serving.