Instant Pot Crème brûlée
Instant Pot créme brulée is surprisingly easy to prepare, and it’s the perfect dessert for a special occasion! Treat your friends and family!
Instant Pot crème brûlée feels luxurious but is surprisingly simple to make. The pressure cooker creates a silky, smooth custard without the need for a traditional water bath, and the results rival any restaurant dessert.
This elegant treat is perfect for holidays, anniversaries, or dinner parties. With a crisp caramelized sugar topping and a rich vanilla custard underneath, it’s a classic that always impresses.
When making crème brûlée, plan ahead. You’ll need to allow a cooling-down period and chilling time of at least 3 to 4 hours (or up to 3 days). The sugar topping is applied just before serving the chilled custard. It’s the ideal make-ahead dessert!
What You’ll Like About This Dish
Restaurant quality. Ultra-smooth custard with a beautifully crackable sugar top.
Instant Pot convenience. No oven water bath required.
Make-ahead friendly. Chill the custards for up to a few days before torching.
Elegant and impressive. Perfect for special occasions or gifting.
Ingredient Notes
- Sugar – Sweetens the custard and forms the brûlée topping.
- Egg yolks – Provide rich flavor and a creamy texture.
- Vanilla extract – Adds classic crème brûlée flavor.
- Almond extract – Optional but adds subtle depth.
- Salt – Brightens the custard’s flavor.
- Heavy cream – Creates the silky, luxurious texture.
- Extra sugar – Used to torch the brûlée topping.
Steps to Make Instant Pot Crème Brûlée
- Whisk the sugar, egg yolks, vanilla, and almond extract until smooth.
- Add the heavy cream gradually and whisk gently to avoid bubbles.
- Strain the custard and pour into ramekins.
- Cover ramekins with foil.
- Add water and a trivet to the Instant Pot.
- Stack the ramekins in two layers on the trivet.
- Pressure cook on low.
- Allow a natural release.
- Cool the custards, then refrigerate several hours.
- Sprinkle sugar on top of each ramekin.
- Torch the sugar until caramelized.
- Serve as-is or with berries or cream.
Tips
- Strain the custard for the smoothest texture.
- Tap ramekins lightly to release bubbles before cooking.
- Use low pressure if your Instant Pot allows it; it helps prevent curdling.
- Hold the torch several inches away and move it constantly to avoid scorching.
Recipe Variations
- Vanilla bean. Use scraped vanilla bean seeds for a gourmet version.
- Coffee. Add espresso powder for a mocha crème brûlée.
- Citrus. Add orange or lemon zest for a bright twist.
- Liqueur. Stir in a splash of Irish cream, Grand Marnier, or amaretto.
Serving Suggestions
- Serve with fresh berries or sliced fruit.
- Add whipped cream for extra richness.
- Pair with shortbread cookies.
- Finish with a mint sprig for a polished presentation.
How to Store
Refrigerate: Cover and refrigerate the cooked, un-torched custards for up to 3 days.
Freeze: Freezing is not recommended, as the custard may weep and lose its smooth texture.
More Instant Pot Desserts
This Instant Pot pumpkin crème brûlée is another excellent dessert made in the pressure cooker, or you might also like this recipe for Instant Pot pots de crème.
Instant Pot Cème Brûlée
Ingredients
- 6 tablespoons granulated sugar, (75 grams)
- 7 large egg yolks
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- Dash fine salt
- 1 pint heavy cream, (454 grams)
Topping
- 4 tablespoons sugar
Instructions
- Make the Custard: In a medium bowl, combine 6 tablespoons of granulated sugar with the egg yolks, vanilla extract, almond extract (if using), and salt; whisk until smooth and well blended. Gradually whisk in the heavy cream. Try to avoid bubbles. You'll have about 3 cups of custard mixture. Pour the custard mixture through a fine-mesh sieve to remove bubbles and bits of egg. Divide the custard among 6 5-ounce ramekins.
- Pressure Cook: Pour 1 cup of water into the Instant Pot and place a trivet inside—a sling-style trivet is ideal if you have one. Cover the ramekins tightly with foil and arrange them in the Instant Pot, making 2 layers. Lock the lid in place and make sure the knob is in the sealing position (this is automatic on some pots). Select "Pressure Cook," set to low pressure, and adjust the time to 14 minutes. When the time is up, let the pressure release naturally for 15 minutes, then release any remaining pressure.
- Cool: Remove the ramekins to a rack to cool for about 20 minutes. Uncover the ramekins and place them in a baking pan. Cover with plastic wrap and refrigerate them for about 4 hours or up to 2 to 3 days.
- Brulée: Just before serving, uncover a ramekin and sprinkle with about 2 teaspoons of superfine, organic, or granulated sugar. Carefully torch* the sugar until it lightly caramelizes. Handle the ramekins carefully, as the torch will make the edges quite hot. Repeat with the remaining custards or as many as you will be serving. The burnt sugar top should be hard enough to crack with a spoon.
- Serve and Enjoy: Serve crème brûlée as is, or add some berries, sliced fruit, or a dollop of whipped cream.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
