Ingredients

• 4 egg yolks
• 1/3 Cup sugar
• 1 1/4 cups heavy cream
• 1 cup pumpkin puree
• 1 teaspoons vanilla
• 1 TSP pumpkin pie spice
• Pinch of salt
• Sugar for melting

Instructions

1. Put your trivet into your pot and pour in 1 1/2 cups water.
2. Whisk together eggs yolks, 1/3 cup sugar and a pinch of salt.
3. Add in cream, pumpkin puree and vanilla. Whisk until well blended.
4. Pour into ramekins (fill just below the top so you do not spill putting into your pot)
5. Place ramekins on the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top.
6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes.
7. Natural release for 10 minutes. Finish with a quick release.
8. Carefully remove the ramekins from the Instant Pot. Refrigerate the creme brulee for at least 2 hours.

AFTER A COUPLE OF HOURS, TAKE THE RAMEKINS OUT OF THE REFRIGERATOR.

1. Sprinkle the tops with about 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar.

SERVE IMMEDIATELY. REFRIGERATE LEFTOVERS

INGREDIENTS

•  3 large eggs
•  1/3 cup sugar
•  1 teaspoon orange or lemon emulsion or extract (or vanilla)
•  Zest of 1 orange
•  2 cups heavy cream
•  7 cups cubed challa bread (about one loaf cut into 1 to 2-inch cubes)
•  1/4 cup craisins
•  1 cup raspberries
•  2 tablespoons orange juice concentrate

CRÈME ANGLAISE

•  3/4 cup (180 ml) heavy cream
•  1/4 cup (60 ml) milk
•  2 large egg yolks
•  1/3 cup (67 g) sugar
•  1 teaspoon vanilla bean paste or extract

INSTRUCTIONS

1. Spray a 7×3-inch cake pan with nonstick baking spray and set aside.
2. In a large bowl, add the eggs, sugar, extract, orange zest, and concentrate and whisk to combine. Whisk in the heavy cream.
3. Gently stir in the bread cubes and craisins until the wet ingredients are evenly distributed. Gently fold in the raspberries.
4. Pour the mixture into the prepared pan, gently pressing if necessary but don’t smash. (No need to cover the bread pudding with foil.)
5. Pour 1 cup water into the pressure cooker cooking pot and place a trivet in the bottom. Carefully center the pan on a sling and lower the pan onto the trivet.
6. Lock the lid in place and turn the pressure release valve to the Sealed position. Select High Pressure and 30 minutes cook time.
7. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release.
8. When the valve drops, carefully remove the lid. Use an instant read thermometer to check that the center has reached 160°F. (If not, return the lid and pressure cook for a few minutes more.)
9. Use the sling to transfer the pan to a wire rack to cool for at least 10 minutes before serving.
10. To serve, slice into wedges and drizzle with crème anglaise.

PREPARE CRÈME ANGLAISE

1. You can prepare this in the electric pressure cooker if you can adjust your saute temperature. (For example, in the Instant Pot on Saute adjusted to low.) Otherwise, use a small saucepan over medium heat and put this together while the bread pudding is cooking.
2. Whisk the cream and milk. Cook over medium heat until the mixture just begins to boil. Remove from heat.
3. In a medium bowl, whisk the egg yolks and sugar. Whisk in half of the hot milk mixture.
4. Slowly whisk the egg mixture into the remaining milk in the pan and cook over medium heat, stirring constantly, until the sauce comes to a boil. Reduce the heat to low and simmer for about 2 minutes until the sauce thickens slightly.
5. Remove from heat and stir in the vanilla. Set aside to cool slightly before serving.

Ingredients

• 6 ounces good quality white chocolate, chopped 
• 8 tablespoons butter
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 3 eggs
• 3 egg yolks
• 1 cup powdered sugar
• 3/4 cup all-purpose flour
• Crushed peppermint candy
• 6 white chocolate peppermint candies (like Lindt Peppermint White Chocolate Truffles or Candy Cane Kisses)
• peppermint or vanilla ice cream and extra crushed peppermint candy for serving

Directions

1. Grease bottom and sides of six 6 ounce ramekins with nonstick cooking spray and set aside.
2. In a small saucepan over medium heat, melt the chocolate and butter together, stirring frequently.  Take off the heat.  Add salt, vanilla extract, and peppermint extract and whisk until very smooth.  Set aside.
3. To a medium size bowl, add eggs and egg yolks.  With a hand mixer, beat at medium speed for 1 minute until thick and light in color.  Add the powdered sugar and beat for another 30 seconds.  Add the cooled, melted chocolate and blend for 30 seconds until smooth and incorporated.  Add flour and mix only until combined.  
4. Divide batter evenly into the prepared 6 ramekins.  Sprinkle each with about 1 teaspoon of crushed peppermint candy or candy canes.  Place a white chocolate peppermint candy right in the middle, do not push it down into the batter, just let it rest on top as much as it will.
5. Add 1 cup of luke warm water to a 6 quart pressure cooker pot and place trivet inside.  Place three ramekins on top of the trivet (results are more predictable if you cook 3 at a time vs stacking 6 in the pressure cooker).  Secure the lid and turn the pressure release knob to a sealed position.  Cook at high pressure for 4 minutes.
6. When cooking is complete, use a quick release.  
7. Check cakes.  The sides should be set and the center soft.  If batter still appears runny, cook for 1 more minute.  If cake is overcooked, it will still be fudgy and delicious, but it won’t have the molten filling.  
8. Loosen the sides of the cake with a knife.  Invert a plate on top of the ramekin and gently flip it over to allow the cake to fall onto the plate.  Serve hot with a scoop of Peppermint ice cream.