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!!
Creme Brulee
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…
How to Make Instant Pot Creme Brulee
Prepare Ingredients for making Creme Brulee Instant Pot recipe.
*Pro Tip: We used 6 large egg yolks. If you want a firmed creme brulee, use 7 egg yolks. 🙂
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, 1¼ teaspoon (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.
Make 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.
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).
Pressure Cook Creme Brulee in Instant Pot
Pour the cream mixture into 6 6oz ramekins. Fill them to 85% full. Remove air bubbles on the surface with a torch or spoon.
Wrap the ramekins tightly with aluminum foil.
Pour 1 cup of water and place a steamer rack in Instant Pot.
Place wrapped ramekins on steamer rack in Instant Pot (as shown in below photo – 4 at the bottom layer with 2 stacked on top).
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.
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.
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 in ramekin.
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.
Enjoy your Heavenly Divine Instant Pot Creme Brulee!~
psst..you won’t want to stop at one… 😛
Tools for Instant Pot Creme Brulee
- Instant Pot Pressure Cooker (6qt)
- Stainless Steel Mixing Bowl Set
- Food Thermometer
- Whisk
- Fine Mesh Strainer
- 3 inches x 1.5 inch Ramekin set
- Culinary Torch
- Aluminum Foil
- Instant Pot Trivet or Steamer Rack
Instant Pot Creme Brulee
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
Equipment
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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.Amy + Jacky's 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, then 15 minutes Natural Release. Then, release remaining pressure.Amy + Jacky's 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.Amy + Jacky's 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.
Video
Notes
Nutrition
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