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!
If you love classic crème brûlée but want a quicker, more convenient way to prepare it, the Instant Pot is a great alternative. This elegant French dessert comes together easily in the pressure cooker, and it’s perfect for making ahead. Once the silky custards are cooked and chilled, you only need a few minutes to caramelize the sugar topping before serving. It’s an excellent choice for dinner parties, holidays, Valentine’s Day—or just a sweet ending to a weeknight meal. A hint of almond extract adds an extra layer of flavor, but it’s completely optional.
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!
Recipe Variations
- Use only vanilla extract for a classic flavor profile.
- Add orange zest or a splash of Grand Marnier for a citrus twist.
- Replace the almond extract with a few drops of almond liqueur.
- Swap the vanilla extract for vanilla bean paste.
- Top with fresh raspberries or sliced strawberries before serving.
- Use brown sugar for the topping for a deeper caramel flavor.
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.
What if I don’t have a blowtorch?
If you don’t have a kitchen torch or propane blowtorch, you can use your oven’s broiler to caramelize the crème brûlée topping. Place the crème brûlées on a baking sheet and add the sugar as directed. Place the baking sheet under the preheated broiler and broil, rotating frequently, until the sugar melts and caramelizes.
How to Store Instant Pot Crème Brûlée
Refrigerate: Cover the ramekins tightly with plastic wrap and refrigerate for up to 3 days.
Freeze: Not recommended. The custard texture may change after freezing.
Instant Pot Cème Brûlée
Ingredients
- 6 tablespoons 75 grams granulated sugar
- 7 large egg yolks
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract, optional
- Dash fine salt
- 1 pint 454 grams heavy cream
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 to lightly caramelize it. 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.
