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Instant Pot Pumpkin Crème Brûlée

Smooth, brown stew with chunks of ingredients in a white bowl.
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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!

Ingredients

Scale
  • 2 cups heavy cream
  • 1/3 cup sugar
  • 6 large egg yolks
  • 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
  • 5 teaspoons superfine sugar
  • Optional: whipped cream for garnish
  • Optional: cinnamon sugar for garnish

Instructions

  1. 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.
    Custard for pumpkin creme brulee.
  2. 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 cooker lid in the sealing position.
  3. 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.
    Check the custards for doneness, then chill them.
  4. 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.
    Use a torch to make the sugar crust on the pumpkin crème brûlée desserts.
  5. Serve: Top each pumpkin crème brûlée with whipped cream and cinnamon sugar, if desired. Enjoy!
    A ramekin with Instant Pot pumpkin crème brûlée showing the crisp sugar crust.

Nutrition

Find it online: https://classic-recipes.com/instant-pot-pumpkin-creme-brulee/