Instant Pot Pumpkin Crème Brûlée
Smooth and silky pumpkin crème brûlée is a snap to mix and cook in the Instant Pot electric pressure cooker. It’s autumn in a ramekin!
This Instant Pot pumpkin crème brûlée is an excellent alternative to pumpkin pie, and it deserves a place on your holiday dessert menu. Crème brûlée is surprisingly convenient because it can be prepared a day in advance. Or, you might have other items needing the oven and have no space for a baked dessert. Preparing Instant Pot pumpkin creme brulee is easy, as it cooks in the Instant Pot, so there’s no need to free up the oven for the dessert. Just stack the ramekins in the Instant Pot and press the pressure-cook button.
Crème brûlée needs to chill for at least 3 to 4 hours before adding the sugar and torching. This ensures the custard is firm and cold, and the heat from the torch doesn’t melt the custard underneath.
Recipe Variations
- Classic Vanilla Crème Brûlée: Omit the pumpkin and spices. Use only the cream, egg yolks, sugar, and vanilla for a traditional version.
- Maple Pumpkin: Replace 2 tablespoons of the sugar with pure maple syrup for a warm, earthy flavor that pairs beautifully with pumpkin.
- Spiced Chai: Add 1/4 teaspoon ground cloves and a pinch of black pepper for a chai-inspired twist.
- Bourbon Pumpkin: Stir in 1 tablespoon of bourbon or spiced rum with the pumpkin for a subtle boozy note.
Recipe Tips
- If you don’t have a silicone sling, it’s easy to make one with foil. Tear off a sheet of foil about 20 inches in length. Fold the foil lengthwise into thirds. Place the baking pan in the center of the foil “sling” and use the ends to lower it onto the trivet in the Instant Pot. Fold the ends loosely over the pan.
- Wrap each ramekin tightly to keep out moisture. Try not to jostle the dishes too much when you wrap them.
- When the Instant Pot creme brulee custards are done, they should jiggle just slightly. Unwrap one of them. If the center is still liquid, re-wrap it and return it to the cooker. Continue to cook on high pressure for 2 to 3 minutes longer.
- Superfine sugar seems to work best for an even, caramelized topping, but regular granulated sugar should be fine. I tried raw sugar and found the grains were a little large and tended to darken unevenly. Carefully move the blowtorch over the layer of sugar until you have a golden brown crust.
Storage
Refrigerator:
Let the custards cool completely, then cover them tightly with plastic wrap or foil. Refrigerate for up to 3 days. For best texture, wait to brûlée the sugar topping until just before serving.
Freezer:
Freezing is not recommended, as it can alter the texture of the custard. However, if needed, freeze without the sugar topping in airtight containers for up to 1 month. Thaw in the fridge overnight, and brûlée just before serving.
To Serve:
Just before serving, sprinkle each chilled custard with sugar and caramelize the topping using a kitchen torch. Let the sugar harden for a minute or two before enjoying.
Oven-Baking Pumpkin Crème brûlée
- Preheat the oven to 325°F. Place the filled ramekins in a large baking dish and add hot water to the pan until it reaches halfway up the sides of the ramekins. Bake for 30 to 40 minutes, or until the custards are set but still slightly wobbly in the center. Remove from the water bath and let cool completely. Chill for at least 4 hours before adding the brûlée topping.
Instant Pot Pumpkin Crème Brûlée
Ingredients
- 2 cups heavy cream
- 1/3 cup granulated sugar
- 6 egg yolks, large
- 2/3 cup pumpkin, puree from a can
- 1 teaspoon vanilla extract, or vanilla bean paste
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- Dash salt
For the topping
- 5 teaspoons granulated sugar, preferably superfine
- Optional: whipped cream for garnish
- Optional: cinnamon sugar for garnish
Instructions
- Make the Custard: Pour the heavy cream and sugar into a saucepan and bring to a simmer over medium heat, stirring frequently. In a bowl, whisk the egg yolks with the pumpkin, vanilla extract, cinnamon, ginger, nutmeg, and salt. Whisk about 1 cup of the hot cream mixture into the egg yolk mixture and then return it to the saucepan. Cook, stirring, until the custard mixture coats the back of a spoon or to about 170 F.
- Prepare the Instant Pot and Ramekins: Add 1 cup of water to the inner pot of the Instant Pot and then place a trivet in the pot. Pour the custard mixture into 5 ramekins (around 5 ounces each). Cover the ramekins tightly with foil and arrange them on a baking sling in 2 layers. Lower the ramekins onto the trivet and fold the ends of the sling over them.
- Pressure Cook: Place the lid on the pot and ensure the steam release knob is in the sealing position. Choose pressure cook or manual (high pressure) and set the timer for 12 minutes. When the time is up, let the pressure come down naturally for 15 minutes and then carefully release the remaining pressure. Remove one of the ramekins and check it for doneness. It will jiggle slightly in the center. If the center still appears liquid, replace the foil and return the ramekin to the pot. Cook at high pressure for another 2 to 3 minutes and then do a quick release and check again. Uncover the ramekins and place them on a platter or baking sheet. Refrigerate the custards for at least 3 to 4 hours or overnight.
- Brûlée the Sugar: Just before serving, sprinkle about 1 to 1 1/2 teaspoons of superfine sugar over the top of one of the custards. Slowly move the flame of a blowtorch over the sugar until you’ve formed a golden brown, caramelized crust. The ramekin edges will be quite hot, so be careful when moving or turning them. The sugar will harden within a few minutes.
- Serve: Top each pumpkin crème brûlée with whipped cream and cinnamon sugar, if desired. Enjoy!
Nutrition
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.
