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Instant Pot Green Tea Creme Brulee
15 mins prep to make this Instant Pot Green Tea Creme Brulee in pressure cooker or oven. Rich creamy custard & crackable caramel top. Easy yet fancy dessert.

Cuisine: French
Serving: 8
Hard Caramel
  • 2 teaspoons sugar per ramekins for blow torching
  1. If you are using the oven option: Preheat oven to 325 degrees F.
  2. 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.
  3. Whisk the egg yolks with the sugar in a medium bowl until they’re well blended.
  4. 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.
  5. Use a strainer to filter out the solids in the mixture.
  6. Pour the mixture into eight 125 ml individual ramekins. Then, remove all the bubbles on the surface.
  1. 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.
  2. Bake the crème brulee for 35 minutes until they set.
  3. Remove the ramekins from the pan, let it cool to room temperature, and then refrigerate for 4 hours until firm (preferably overnight).
  1. Wrap the ramekins tightly with aluminum foil.
  2. Add 1½ cup of water in pressure cooker. Place steam rack in the pressure cooker. Then, put the covered ramekins on the trivet.
  3. Cook at low pressure for 12 minutes with an Electric Pressure Cooker, then natural release for 10 minutes.
  4. Open the lid. Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (preferably overnight).
  1. 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.
Storage: you can store the crème brulee in the fridge for up to 3 days.
Recipe by Pressure Cook Recipes at