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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

Recipe developed by Amy + Jacky

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!!
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
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 382kcal


  • 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


  • 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.



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

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