Instant Pot Creme Brulee

Instant Pot Creme Brulee | Instapot Creme Brulee | Pressure Cooker Creme Brulee | Instant Pot Dessert | Pressure Cooker Dessert #instantpot #recipes #dessert #easy #pressurecooker

Make this Melt-in-your-Mouth Instant Pot Creme Brulee with only 5 simple ingredients! Heavenly smooth, divinely rich cream with a crackable caramel. A satisfyingly sweet aroma that lightly lingers on your taste buds. So dangerously good!!

Instant Pot DUO Plus 60 is our recommendation! Also check out Our Handpicked Best Instant Pot Accessories

Jump to: Recipe | Step by Step Cooking Guide

Tried the Recipe? Rate it here
5 from 12 votes

Crème Brûlée, what a heavenly indulging treat that is light yet so satisfying. Easy enough to satisfy your weeknight cravings, yet fancy enough to impress your guests!

The divinely silky smooth cream paired with the crisp caramel shell that cracks perfectly with a spoon is simply an irresistible taste of heaven.

Instant Pot Creme Brulee Experiment

We tested our beloved Oven Creme Brulee Recipe using Low Pressure & High Pressure, then compared the differences. Each method resulted in a different Creme Brulee texture.

  • Oven Method: thick, creamy, custard-like
  • Low Pressure Method: light, silky smooth, melt-in-your-mouth cream
  • High Pressure Method: smooth, pudding-like (slightly more firm than the other two)

Conclusion

We instantly fell in love with the Low-Pressure Method’s heavenly smooth & divine tasting cream!! Oh~ this is too good to be true…

Instant Pot Creme Brulee | Instapot Creme Brulee | Pressure Cooker Creme Brulee | Instant Pot Dessert | Pressure Cooker Dessert #instantpot #recipes #dessert #easy #pressurecooker

Subscribe for Free Recipes + Tips
Every week we’ll send you tried & true recipes, tips and more. It’s 100% Free

We respect your privacy seriously.

 


Instant Pot Creme Brulee | Instapot Creme Brulee | Pressure Cooker Creme Brulee | Instant Pot Dessert | Pressure Cooker Dessert #instantpot #recipes #dessert #easy #pressurecooker

Instant Pot Creme Brulee

Make this Melt-in-your-Mouth Heavenly Instant Pot Creme Brulee with only 5 simple ingredients! Divinely smooth light custard with a crackable caramel. A satisfyingly sweet aroma that lingers on your taste buds.  So dangerously good!!
5 from 12 votes
Print Rate This Recipe
Prep Time: 15 minutes
Cook Time: 35 minutes
Total: 50 minutes
Servings: 6
Calories: 382kcal
Author: Amy + Jacky

Ingredients

  • 2 cups (500ml) heavy cream
  • 6 tablespoons (75g) granulated sugar
  • 1 ¼ teaspoon (6.25ml) vanilla extract
  • A pinch sea salt
  • 6 large egg yolks (7 yolks for a firmer creme brulee)

Caramel Top

  • ¾ teaspoon granulated sugar per ramekins for blow torching

Instructions

  • Separate Eggs: Separate egg whites from egg yolks in two mixing bowls. Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place egg whites in a refrigerator for other dishes.
  • Warm Cream Mixture: In a medium saucepan, add in 2 cups (500ml) heavy cream, 1 ¼ tsp (6.25ml) vanilla extract, and a pinch of sea salt. Warm the mixture up to 70°C - 80°C (158°F - 176°F) over medium heat. Stir occasionally. Turn off the heat and set aside.
  • Create Creme Brulee Mixture: Add 6 tbsp (75g) granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.
    *Pro Tip: If you want smoother creme brulee, strain the cream brulee mixture through a mesh strainer.
  • Pressure Cook Creme Brulee: Pour the cream mixture into 6 6oz ramekins until 85% full. Remove air bubbles on the surface with a torch or spoon. Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release. Then, release remaining pressure.
    *Pro Tip: For small pyrex glass bowl, pressure cook at Low Pressure for 16 minutes, then 15 minutes Natural Release.
  • Chill Creme Brulee: Take out one of the ramekins and check for doneness.

    *Pro Tip: The very center of custard should jiggle. If the whole custard is jiggling, wrap & pressure cook the creme brulee for another 3 minutes.
    Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).
  • Caramelize Sugar Top: When ready to serve, spread ¾ teaspoon granulated sugar evenly on top of the cream custard. Use a torch to caramelize the sugar to form a crispy top. Let creme brulee sit for at least 3 minutes before serving. You can also place the ramekins under a broiler to caramelize the sugar.
Subscribe for Free Recipes & Tips
Tried & True Recipes Weekly. 100% Free

Spread the Love by sharing this recipe, so others can enjoy it too!  Thank you 🙂

Video

Nutrition:

Calories: 382kcal | Carbohydrates: 15g | Protein: 4g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 303mg | Sodium: 38mg | Potassium: 79mg | Sugar: 12g | Vitamin A: 1425IU | Vitamin C: 0.5mg | Calcium: 75mg | Iron: 0.5mg
Course: Dessert
Cuisine: British, French
Keyword: instant pot creme brulee, instant pot dessert, instant pot recipes, instapot creme brulee, pressure cooker creme brulee, pressure cooker dessert, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Creme Brulee Step-by-Step Cooking Guide

Instant Pot Creme Brulee | Instapot Creme Brulee | Pressure Cooker Creme Brulee | Instant Pot Dessert | Pressure Cooker Dessert #instantpot #recipes #dessert #easy #pressurecooker

Prepare Ingredients for Instant Pot Creme Brulee.

Instant Pot Creme Brulee Recipe Ingredients

*Pro Tip: We used 6 large egg yolks. If you want a firmed creme brulee, use 7 egg yolks. 🙂

1

Separate Eggs


Separate egg whites from egg yolks in two mixing bowls.

Instant Pot Creme Brulee Recipe: how to separate egg whites from egg yolks

Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place egg whites in a refrigerator for other dishes.

2

Warm Cream Mixture


In a medium saucepan, add in 2 cups (500ml) heavy cream, 1 ¼ teaspoon (6.25ml) vanilla extract, and a pinch of sea salt.

How to Make Instant Pot Creme Brulee: warm heavy cream mixture in saucepan

Warm the mixture up to 70°C – 80°C (158°F – 176°F) over medium heat. Stir occasionally. Turn off the heat and set aside.

3

Create Creme Brulee Mixture


Add 6 tablespoons (75g) granulated sugar to the large mixing bowl with 6 – 7 egg yolks. Mix well with a whisk or spatula.

How to Make Instant Pot Creme Brulee: mix granulated sugar and egg yolks

Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Pour and mix in the remaining cream mixture.

*Pro Tip: If you want smoother creme brulee, pour the creme brulee mixture through a mesh strainer (as shown in below photo).

Instant Pot Creme Brulee: smooth creme brulee tip - pour warm cream through mesh strainer

4

Pressure Cook Creme Brulee


Pour the cream mixture into 6 6oz ramekins. Fill them to 85% full. Remove air bubbles on the surface with a torch or spoon.

Instant Pot Creme Brulee: pour cream mixture in ramekins, then remove air bubbles

Wrap the ramekins tightly with aluminum foil.

Pour 1 cup of water and place a steamer rack in Instant Pot.

add water and steamer rack trivet in Instant Pot Pressure Cooker

Place wrapped ramekins on steamer rack in Instant Pot (as shown in below photo – 4 at the bottom layer with 2 stacked on top).

Instant Pot Creme Brulee: pressure cook creme brulee

Close the lid and pressure cook at:

  • Pressure Cooking Method: Low Pressure for 13 minutes, then 15 minutes Natural Release.

*Pro Tip: For small pyrex glass bowl, it will be Low Pressure for 16 minutes, then 15 minutes Natural Release.

After natural releasing for 15 minutes, turn Venting Knob to Venting Position to release the remaining pressure. Open the lid carefully.

5

Chill Creme Brulee


Different ramekins may require different cooking times due to factors such as the type of material, size, and thickness.

So, be sure to take out one of the ramekins and check for doneness.

*Pro Tip: The very center of custard should jiggle. If the whole custard is jiggling, wrap & place the ramekin back in the Instant Pot and pressure cook them for another 3 minutes.

Instant Pot Creme Brulee: cool creme brulee ramekins on cooling rack

Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).

6

Caramelize Sugar Top


When ready to serve, spread ¾ teaspoon granulated sugar evenly on top of the cream custard in ramekin.

Use a torch to caramelize the sugar to form a crispy top.

how to caramelize creme brulee with culinary torch

Let creme brulee sit for at least 3 minutes before serving. You can also place the ramekins under a broiler to caramelize the sugar.

Instant Pot Creme Brulee | Instapot Creme Brulee | Pressure Cooker Creme Brulee | Instant Pot Dessert | Pressure Cooker Dessert #instantpot #recipes #dessert #easy #pressurecooker

Enjoy your Heavenly Divine Instant Pot Creme Brulee!~

psst..you won’t want to stop at one… 😛


Other Instant Pot Dessert Recipes

Instant Pot Flan (Creme Caramel)

Instant Pot Flan (Crème caramel)

Instant Pot HK Egg Custard

Instant Pot Egg Custard Recipe (Pressure Cooker Egg Custard): 4-ingredient and 4 Steps to make silky smooth Egg Custard that melts satisfyingly in your mouth. Light Pressure Cooker Dessert in 20 mins.

Instant Pot Creme Brulee | Instapot Creme Brulee | Pressure Cooker Creme Brulee | Instant Pot Dessert | Pressure Cooker Dessert #instantpot #recipes #dessert #easy #pressurecooker
Instant Pot Creme Brulee | Instapot Creme Brulee | Pressure Cooker Creme Brulee | Instant Pot Dessert | Pressure Cooker Dessert #instantpot #recipes #dessert #easy #pressurecooker

55
Leave a Reply

avatar

newest oldest most helpful
Queenie
User
Queenie

Hihi! Will half and half cream work the same? Thanks!!

Nancy Coish
User
Nancy Coish

So easy and so delish! My 16 yr old son is fascinated with the Instapot…this really impressed him!

Melinda Brown
User
Melinda Brown

Thank you for this recipe! I made it last night and it was so good! I was surprised at how easy it was. I never thought I would be able to make this dessert but i did! Love your recipes and come here first when I’m wanting to try something new! ♡

Jenny
User
Jenny

First time making creme brûlée. I followed this recipe exactly and it turned out perfect!!!!!! This is now my favourite dessert!

Susan Mannion-Proksa
User
Susan Mannion-Proksa

I made this for dinner guests and it was a huge hit. Little did they know how easy it was to make! Thank you for this amazing recipe. It, like all of yours, was absolutely perfect!

Lyn
User
Lyn

Just wondering if I can use small tin foil pie ramekins instead of ceramic ramekins, they are the same size, please.

XPL
User
XPL

Perfect every time!

Cary B
User
Cary B

Hi Amy and Jacky,
When I go to print this recipe, the link opens up a roasted potato recipe. May want to check the ‘print’ link. I cannot wait to try this!

Bea Sneed
User
Bea Sneed

Thanks for this great recipe and wonderful instructions. I made creme brulee for the first time and it was perfect. I used 3 oval ramekins and 1 larger corning ware dish so cooked the 16 minutes on low as you recommended.

XPL
User
XPL

I made this for the first time on NYE and it turned out perfectly! I looked like such a pro chef taking these to my friends house! The only issue I had was finding suitable bowls able to fit into the IP as I don’t have ramekins. In the end I ended up cooking them in 2 batches, but it was worth it. I will definitely be investing in some ramekins now I know this recipe works! I would also like to add that I didn’t use a thermometer for the cream but I heated it slowly and didn’t let… Read more »

Send this to a friend