Are you looking for a sweet treat or a classic dessert that takes minimal effort to make? When it comes to dessert, this Instant Pot Creme Brulee is perfect. That creamy inside with a crisp top will have you digging in with your spoon the moment that you see it. In just 30 minutes of time, you can have this tasty dish of perfection.
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Why This Recipe Works
- Elegant Dessert Made Easy: The Instant Pot simplifies the process of this classic French dessert.
- Perfect Texture: Achieve the dreamy custard and crispy sugar topping without hassle.
- Impress Guests: This Instant Pot Creme Brulee recipe is sure to wow at your next dinner party.
📋 Ingredients
- Egg Yolks: Provide richness, creaminess, and contribute to the custard base of the crème brûlée.
- Heavy Whipping Cream: Adds a luxurious, velvety texture that makes crème brûlée so indulgent.
- Vanilla Extract: Imparts a sweet, aromatic flavor that is classic to crème brûlée.
- Sugar: Sweetens the dessert and, when sprinkled on top and caramelized, creates the iconic brittle, burnt-sugar topping.
- Pinch of Salt: Enhances the other flavors and balances the sweetness of the dish.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Dairy Alternatives: Replace heavy cream with coconut cream or cashew cream for a dairy-free version, or mix half-and-half with cream for a lighter texture.
- Sweetener Options: Experiment with using honey, maple syrup, or brown sugar in place of granulated sugar to subtly change the sweetness and caramel notes.
- Flavor Infusions: Enhance the custard by infusing the cream with coffee, citrus zest, or a splash of liqueur such as Grand Marnier or Amaretto for added depth.
- Garnish & Textural Twists: Try topping your creme brulee with toasted nuts or a dusting of cocoa powder along with the classic caramelized sugar for a unique twist.
🔪How To Make Instant Pot Creme Brulee?
- Step 1: In a medium bowl, blend together all of the ingredients with a whisk. Add 1.5 cups of water to the bottom of your Instant Pot's inner pot and place the trivet inside.
- Step 2: Evenly pour your egg mixture into your dishes and remove air bubbles on the top of the mixture by tapping the spoon on the surface.
- Step 3: Place aluminium foil over each dish. You can fix 4 ramekins on the trivet, or 3 creme brûlée dishes on the trivet. Pressure cook on high pressure for 10 minutes. Naturally release for 15 minutes.
- Step 4: Remove each dish from the Instant Pot with tongs and carefully transfer to a cooling or wire rack. Allow it to cool before removing the aluminum foil. Sprinkle a teaspoon of sugar on the custard. Using a kitchen torch, torch the sugar to create a hard sugary shell. Your Instant Pot creme brulee is now complete.
👩🍳 Expert Tips
- Sugar Choice for Caramelizing: Use superfine sugar for the topping as it melts and caramelizes more evenly, creating the perfect brittle crust.
- Egg Quality: Fresh, organic eggs can enhance the custard's flavor and color, giving a more luxurious feel to your dessert.
💭 FAQs
Allow the crème brûlée to cool to room temperature after baking. Cover each ramekin tightly with plastic wrap or place them in an airtight container. Refrigerate for up to 2-3 days for the best texture and flavor.
Traditional crème brûlée recipes call for egg yolks due to their role in creating a rich and creamy custard. Using whole eggs may result in a less velvety texture and could affect the overall consistency of the dessert. It's best to use egg yolks as specified in the recipe for optimal results.
If you don't have a kitchen torch, you can achieve a caramelized sugar top by placing the ramekins under a broiler. After refrigerating the custards, sprinkle a thin, even layer of granulated sugar on top of each. Place them under a preheated broiler for 2-3 minutes, keeping a close eye on them, until the sugar melts and turns golden brown. Allow the desserts to cool for a few minutes before serving.
If the crème brûlée custard doesn't set to a firm, pudding-like consistency after pressure cooking and chilling, it may be due to undercooking or variations in ingredient measurements. Ensure that the egg yolks are thoroughly whisked with the sugar, and that the cream mixture is heated appropriately before combining. If needed, you can return the ramekins to the Instant Pot and cook under pressure for an additional 3-5 minutes, followed by a natural release, to help the custard firm up.
Serving Suggestions
These are my favorite items to serve with creme brulee:
- Almond Biscotti: Crunchy almond cookies provide a delightful textural balance to the smooth dessert.
- Vanilla Bean Shortbread: Delicate, buttery cookies with real vanilla bean specks that complement the dessert's flavor profile.
🍜 Related Recipes
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How To Make Instant Pot Creme Brulee
Ingredients
- 8 Egg Yolks
- 2 cups Heavy Whipping Cream
- 2 tablespoon Vanilla Extract
- ⅓ cup Sugar plus more to sprinkle on top
- Pinch Salt
Instructions
- Blend together all of the ingredients with a whisk.
- Add 1.5 cups of water to the bottom of your Instant Pot and place the trivet inside. Evenly pour your egg mixture into your dishes.
- Place aluminum foil over each dish. You can fix 4 ramekins on the trivet, or 3 creme brûlée dishes on the trivet.
- Close your Instant Pot lid by twisting the lid on and closing the valve by pushing it away from you.
- Set your Instant Pot to High pressure for 10 minutes. After cooking, allow it to naturally release for 15 minutes. Then, manually release by pulling the valve towards you with a hot pad or towel to prevent burning from the hot steam.
- Remove each dish from the Instant Pot with tongs and transfer to a cooling rack. Allow it to cool before removing the aluminum foil.
- Place a teaspoon of sugar on the custard in each dish and spread it evenly. Using a culinary torch, torch the sugar to create a hard sugary shell.
- Your Instant Pot creme brulee is now complete. Serve with a spoon and enjoy!
how do I get just the recipe?
the recipe card is at the bottom of the article
how do I get just the recipe?
the recipe card is at the bottom of the article
I’m assuming it is 2 CUPS of heavy cream.
yep
I’m assuming it is 2 CUPS of heavy cream.
yep
Great recipe! Thank you! i don't use foil in any cooking. So i used 1/2 cup Mason canning jars w/lids finger tight works really well =D
Great recipe! Thank you! i don't use foil in any cooking. So i used 1/2 cup Mason canning jars w/lids finger tight works really well =D