Instant Pot White Chocolate Raspberry Pots de Creme

Pots de creme is a French dessert custard that is delicious, but usually too fussy to make at home. But with and Instant Pot (get yours here: https://amzn.to/2QlkaDf), these delectable individual desserts are sooo much easier to make, this ultimate white chocolate dessert just got put on the home-cooking menu!

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Pots de creme, pronounced “POH duh KREHM”, are lighter than a pudding, denser than a mousse and always sinfully decadent! This recipe uses the perfect blend of rich white chocolate and fresh, bright raspberries for a taste treat that is simply irresistible, whether it’s a hot summer day or a winter evening in front of the fire.

This is the perfect make-ahead dessert. Whether you’re planning a sophisticated dinner and want to focus on the main course, or just planning ahead for a wonderful weeknight finish, these beautiful desserts can be made a day or two beforehand.

Pro Tip: Look for transparent oven-proof ramekins, custard cups or small glass jars so you can see the layers in this pretty dish.

Lighter than a pudding, denser than a mousse and always sinfully decadent!

Ingredients:

• 6 oz good-quality white chocolate, roughly chopped
• 2 eggs, room temperature
• 1 tsp lemon zest
• 1/2 tsp lemon extract
• 1/4 tsp vanilla extract
• Pinch of salt
• 1/2 cup heavy cream
• 1 cup water

Raspberry Mixture:

• 1 cup raspberries
• 2-4 tbsp water
• 2 tsp sugar, or to taste

Instructions:

1. Add white chocolate, eggs, lemon zest, lemon extract, vanilla and salt to a blender. Pulse until chocolate is broken into bits.
2. In a small bowl, heat cream in the microwave in 20 second increments until just steaming (do not boil).
3. With the blender running, slowly pour the hot cream into the chocolate mixture. Continue to blend until completely smooth.
4. Divide custard evenly amongst 3 ramekins or custard cups.
5. Pour 1 cup of water in the Instant Pot and insert the steam rack.
6. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 0 minutes.
7. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
8. Carefully remove the ramekins from the pot to a cooling rack. When completely cool, cover with plastic wrap and refrigerate for at least 4 hours.
9. Meanwhile, combine raspberries, 2 tbsp water and sugar in a blender. Blend until smooth, adding additional water as needed. Strain the sauce to remove seeds.
10. At least thirty minutes before serving, top each ramekin with 1-2 tbsp of sauce and refrigerate.

*The MANUAL and PRESSURE COOK buttons are interchangeable.