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!
Ingredients
- 2 cups heavy cream
- ⅓ cup granulated sugar
- 6 large egg yolks
- ⅔ cup canned pumpkin purée
- 1 tsp vanilla extract
- ¾ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- 1 dash fine salt
- 1 cup water, for the Instant Pot
For the topping
- 7 ½ tsp granulated sugar, preferably superfine
- Whipped cream (optional), for garnish
- Cinnamon sugar (optional), for garnish
Recommended Equipment
Instructions
- Make the Custard: Pour the heavy cream and 1/3 cup of granulated sugar into a saucepan and bring to a gentle simmer over medium heat, stirring frequently.2 cups heavy cream | 1/3 cup granulated sugar
- Meanwhile, in a medium 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 constantly, until the custard mixture coats the back of a spoon (about 175°F to 185°F). Do not boil.6 large egg yolks | 2/3 cup canned pumpkin purée | 1 tsp vanilla extract | 3/4 tsp ground cinnamon | 1/4 tsp ground ginger | 1/4 tsp ground nutmeg | 1 dash fine salt
- 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 (about 5 ounces each). Cover the ramekins tightly with foil and arrange them on the trivet.1 cup water
- 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 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.7 1/2 tsp granulated sugar
- Serve: Top each pumpkin crème brûlée with whipped cream and cinnamon sugar, if desired. Enjoy!Whipped cream (optional) | Cinnamon sugar (optional)
Nutrition
Calories: 468kcalCarbohydrates: 22gProtein: 6gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 341mgSodium: 97mgPotassium: 171mgFiber: 0.3gSugar: 21gVitamin A: 3029IUVitamin C: 2mgCalcium: 98mgIron: 1mg
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.
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