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!!
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.
High Pressure Method: smooth, pudding-like (slightly more firm than the other two)
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
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!!
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.
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