8 ingredients to make this Instant Pot Green Tea Creme Brulee (Pressure Cooker Creme Brulee) – including oven instructions. Creamy smooth custard paired with crackable caramelized top. Such an easy yet fancy dessert to treat your guests or indulge yourself. 😀
The very first time I’ve had creme brulee was the time Jacky surprised me with an amazing homemade dinner for my birthday.
I was soooo full near the end of the meal, pampered with some of my favorite food. But I always tell Jacky, I have another stomach for dessert, so there’s ALWAYS room for dessert. hehehe~
Then came the heavenly creme brulee. So creamy smooth and divine. Just love how the elegantly sweet aroma lingers in your mouth. What not to love about you (with that perfectly caramelized top)? 😉
Do you still remember the first time you’ve had a creme brulee?
Make this easy creme brulee to pamper your loved ones!
Instead of the original creme brulee, we’ve tested this easy green tea creme brulee recipe with our pressure cooker and oven. Scroll below for the comparison results.
Ingredients for Instant Pot Green Tea Creme Brulee Recipe
Tools for Instant Pot Green Tea Creme Brulee Recipe
- 3 inches x 1.5 inch Ramekin set – besides using this for creme brulee, this ramekin set is awesome for baking desserts, soups, or pies in the oven or pressure cooker.
- Culinary Torch – this is a decent basic torch we’ve been using for caramelizing our creme brulees. You can also use this for melting cheese, glazing meats, or roasting peppers.
- Butane Fuel – remember to get butane fuel for your culinary torch.
- Fine mesh strainer
Instant Pot Green Tea Creme Brulee Recipe Experiment
We tested this creme brulee recipe with both the pressure cooker and the oven. As with the pressure cooker, we tried it with both low pressure and high pressure.
Yes, we ate all 8 green tea coconut creme brulees ourselves within 2 days. It’s not that we didn’t want to share, but we needed a taste test. 😉
Green Tea Creme Brulee Pressure Cooker vs Oven Results:
The tastes from all 3 methods were spot on. The differences were the textures and the caramel on top.
The pressure cooker creme brulees were really smooth, and the ones made with low pressure totally wins with the melt-in-your-mouth cream-like texture.
The main issue with the pressure cooker creme brulees is the top layer of sugar. It had a hard time caramelizing because the sugar absorbed a lot of moisture from the creme custard and became soggy.
So, the sugar turned out to be chewy once burnt. If you like to eat cream-like texture creme brulee skipping the hard caramel top, try making it with low pressure. The melt-in-your-mouth texture is just divine.
Green Tea Creme Brulee Recipe Experiment Conclusion:
As a conclusion for our little experiment, here are our order of preferences:
- Oven Creme Brulee
- Low Pressure Instant Pot Creme Brulee
- High Pressure Instant Pot Creme Brulee
We tasted some creme brulees right away when it’s still warm, tasted some after chilling for 4 hours, and tried the rest the next day. They all tasted better after refrigerating overnight.
*Pro Tip: So, make ahead and hold your temptations! 😀
Now it’s YOUR turn to make some Instant Pot Green Tea Creme Brulee!
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Recipe type: Dessert
- 1 ½ cup cream
- 1 cup coconut milk
- 1 tablespoon matcha green tea powder
- 1 ¼ teaspoon vanilla extract
- 1 pinch sea salt
- 6 extra large egg yolks
- 6 tablespoons sugar
- Boiling water
- 2 teaspoons sugar per ramekins for blow torching
- If you are using the oven option: Preheat oven to 325 degrees F.
- 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 the egg yolks with the sugar in a medium bowl until they’re well blended.
- 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 the mixture into eight 125 ml individual ramekins. Then, remove all the bubbles on the surface.
- 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 the crème brulee for 35 minutes until they set.
- Remove the ramekins from the pan, let it cool to room temperature, and then refrigerate for 4 hours until firm (preferably overnight).
- Wrap the ramekins tightly with aluminum foil.
- Add 1½ cup of water in pressure cooker. Place steam rack in the pressure cooker. Then, put the covered ramekins on the trivet.
- Cook at low pressure for 12 minutes with an Electric Pressure Cooker, then natural release for 10 minutes.
- Open the lid. Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (preferably overnight).
- 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.
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Looking for more pressure cooker dessert recipes? Don’t miss Easy Smooth Pressure Cooker Flan (Creme Caramel).