This 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. All you have to do is caramelize the sugar topping just before serving. Or, you might find that you have other items needing the oven and have no space for a baked dessert. The crème brûlée cooks in the Instant Pot pressure cooker, so there’s no need to free up the oven for the dessert. Just stack the ramekins in the Instant Pot and press the cook button. You’ll have a perfect dessert after just 12 minutes of cooking time. I found 12 minutes was perfect for a slight center jiggle (6-qt. Instant Pot). If you choose to cook these custards in one layer, check them for doneness after about 7 minutes.
There’s no garnish needed, but a dollop of freshly whipped cream and a sprinkling of cinnamon sugar makes a beautiful presentation.
You might like this recipe for baked pumpkin pudding or this classic pumpkin pie. This recipe for chocolate Instant Pot pots de creme is another great option.
Recipe Tip
How to Make a Foil Baking Sling: 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.
How To Prepare Instant Pot Pumpkin Crème Brûlée
Measure the ingredients.
Combine the ingredients in a mixing bowl and whisk until smooth. The mixture should not be overly foamy. Try to remove any small white pieces (chalaza) around the yolks by hand. You can always strain the mixture before you pour it into the ramekins, but you risk losing some of the spices in the process.
Divide the pumpkin mixture among 4 to 5 small ramekins.
Wrap each ramekin tightly to keep out moisture. Try not to jostle the dishes too much when you wrap them. I use a baking sling, but a trivet and a sling made with aluminum foil works as well.
When the custards are done, they should jiggle just slightly. Unwrap one of them. If the center is still liquidy, 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 layer of sugar.
PrintInstant 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!
- Prep Time: 10 minutes
- Pressure Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 5 servings 1x
- Category: Desserts, Pudding, Custard, Instant Pot, Pumpkin
- Method: Pressure Cook
- Cuisine: American
Ingredients
- 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
- 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 egg yolk mixture to the saucepan. Cook, stirring, until the custard mixture coats the back of a spoon, or to about 170 F.
- 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.
- 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.
- 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 golden brown and caramelized. The ramekin edges will be quite hot, so be careful when moving or turning them.
- The sugar will harden within a few minutes.
- Serve immediately with whipped cream and cinnamon sugar, if desired.
