Crème Brûlée has always been a special occasion dessert in my family. We eagerly look forward to ordering when celebrating at fancy restaurants. The thought of making it at home seemed complicated and just too risky. Even a foodie like me thought it was better to leave it to the experts. But friends, my Instant Pot has changed all that. Since the little magic pot has made quick and easy work of so many different recipes, I finally decided it was time to muster up the courage to give this recipe for Instant Pot Crème Brûlée a try. Well, the results are in and I can tell you that it is amaaaaazing. After that first bite all I could think was why didn’t I try this sooner?!?! With just 5 simple ingredients and less than 10 mins you have perfectly silky, creamy and luscious custard. After it is chilled, making the perfectly caramelised brûlée tops is actually quite fun and not at all hard to do. With this Instant Pot Crème Brûlée recipe, I can now make a regular weeknight at home feel like a special occasion. Are you ready to learn how easy it is to make Instant Pot Crème Brûlée? Then gather up your ingredients and I will show you….
How To Make Instant Pot Crème Brûlée
In a large mixing bowl, whisk together the eggs yolks, 4 tbsp of sugar and pinch of salt. Add cream and vanilla and whisk until well blended. Divide the mixture evenly between six, 6oz custard cups/ramekins. Cover each with foil. Add 1 cup of water into the bottom of the Instant Pot insert and put the trivet inside the inner pot. Place the ramekins on top of the trivet, stacking them in two layers. Close the lid and turn the valve to the sealed position. Select manual or pressure cook, high pressure and set the timer for 9 mins. When done, select cancel and allow for a 10 mins natural pressure release. Turn the valve to venting and release any remaining pressure. Use tongs to carefully remove ramekins and then set on a rack to cool. Cover with plastic wrap and chill for minimum 2 hrs or up to 2 days. When ready to serve, top each ramekin with 1 teaspoon remaining sugar and then either use a kitchen torch to caramelise the sugar or broil for 2-3 minutes in your oven.
Tips for Making Pressure Cooker Crème Brûlée
Make sure water does not get inside the ramekins before cooking. It is important to chill the custard completely before caramelising the tops. Change the custard flavour by using different extracts. Popular choices include cinnamon, coconut, chocolate, raspberry and orange. Or try adding a few tablespoons of brewed coffee or your favourite tea. Delicious! Its’ a great make-ahead solution. Pressure cooker crème brûlée is perfect for entertaining since you can make it up to 2 days ahead of time. Just store in the fridge until you’re ready to caramelise the tops and serve.
Single Serving Crème Brûlée in the Instant Pot
Thanks to the Instant Pot, it is sooooo easy to make a single serving of delicious crème brûlée. Simply combine 1 egg yolk, 2 tbsp of sugar, ½ tsp vanilla and 1/3 cup of heavy cream. Pour the mixture into a ramekin and then just follow the rest of the cooking instructions in this recipe. Just the thing for when you want to indulge your sweet tooth.
How To Get A Perfect Brûlée Top
When using a torch to brûlée the tops, hold it about 6cm from the surface and continuously move to evenly caramelize without overheating any one spot. If using a grill, make sure it is very hot and watch carefully to avoid melting the custard. Some people prefer using larger-grain raw sugars such as Turbinado, Demerara and Muscovado for a deeper and richer flavour. However, sugar that is too coarse may not caramelize easily and could lead to melting the custard.
More Delectable Instant Pot Dessert Recipes:
Instant Pot Arroz Con Leche (Rice Pudding). Instant Pot Cheesecake. Instant Pot Brownies. Instant Pot Cake. Instant Pot Popcorn. Thank you for reading my Instant Pot Crème Brûlée recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
