Are you looking for a sweet treat or a classic dessert that takes minimal effort to make? When it comes to dessert, this Instant Pot Creme Brulee is perfect. That creamy inside with a crisp top will have you digging in with your spoon the moment that you see it. In just 30 minutes of time, you can have this tasty dish of perfection.

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Why Make Pressure Cooker Creme Brulee
- Elegant Dessert Made Easy: The Instant Pot simplifies the process of this classic French dessert.
- Perfect Texture: Achieve the dreamy custard and crispy sugar topping without hassle.
- Impress Guests: This Instant Pot Creme Brulee recipe is sure to wow at your next dinner party.
Recipe Ingredients
- Egg Yolks: Provide richness, creaminess, and contribute to the custard base of the crème brûlée.
- Heavy Whipping Cream: Adds a luxurious, velvety texture that makes crème brûlée so indulgent.
- Vanilla Extract: Imparts a sweet, aromatic flavor that is classic to crème brûlée.
- Sugar: Sweetens the dessert and, when sprinkled on top and caramelized, creates the iconic brittle, burnt-sugar topping.
- Pinch of Salt: Enhances the other flavors and balances the sweetness of the dish.

How To Make Instant Pot Creme Brulee?

Step One: In a medium bowl blend together all of the ingredients with a whisk. Add 1.5 cups of water to the bottom of your Instant Pot's inner pot and place the trivet inside.

Step Two: Evenly pour your egg mixture into your dishes and remove air bubbles on the top of mixer by tapping spoon on surface.

Step Three: Place aluminium foil over each dish. You can fix 4 ramekins on the trivet, or 3 creme brûlée dishes on the trivet. Pressure cook on high pressure for 10 minutes. Naturally release for 15 minutes.

Step Four: Remove each dish from the Instant Pot with tongs and carefully transfer to a cooling or wire rack. Allow it to cool before removing the aluminum foil. Sprinkle a teaspoon of sugar on the custard. Using a kitchen torch, torch the sugar to create a hard sugary shell. Your Instant Pot creme brulee is now complete.

Expert Tips For Nailing Creme Brulee
- Sugar Choice for Caramelizing: Use superfine sugar for the topping as it melts and caramelizes more evenly, creating the perfect brittle crust.
- Egg Quality: Fresh, organic eggs can enhance the custard's flavor and color, giving a more luxurious feel to your dessert.
Storage Instructions
- Refrigeration: Allow the crème brûlée to cool to room temperature after baking. Cover each ramekin tightly with plastic wrap or place them in an airtight container. Refrigerate for up to 2-3 days for the best texture and flavor.

What to Serve With Creme Brulee?
- Almond Biscotti: Crunchy almond cookies provide a delightful textural balance to the smooth dessert.
- Vanilla Bean Shortbread: Delicate, buttery cookies with real vanilla bean specks that complement the dessert's flavor profile.

How To Make Instant Pot Creme Brulee
Ingredients
- 8 Egg Yolks
- 2 cups Heavy Whipping Cream
- 2 tablespoon Vanilla Extract
- ⅓ cup Sugar plus more to sprinkle on top
- Pinch Salt
Instructions
- Blend together all of the ingredients with a whisk.
- Add 1.5 cups of water to the bottom of your Instant Pot and place the trivet inside. Evenly pour your egg mixture into your dishes.
- Place aluminum foil over each dish. You can fix 4 ramekins on the trivet, or 3 creme brûlée dishes on the trivet.
- Close your Instant Pot lid by twisting the lid on and closing the valve by pushing it away from you.
- Set your Instant Pot to High pressure for 10 minutes. After cooking, allow it to naturally release for 15 minutes. Then, manually release by pulling the valve towards you with a hot pad or towel to prevent burning from the hot steam.
- Remove each dish from the Instant Pot with tongs and transfer to a cooling rack. Allow it to cool before removing the aluminum foil.
- Place a teaspoon of sugar on the custard in each dish and spread it evenly. Using a culinary torch, torch the sugar to create a hard sugary shell.
- Your Instant Pot creme brulee is now complete. Serve with a spoon and enjoy!
how do I get just the recipe?
the recipe card is at the bottom of the article
I’m assuming it is 2 CUPS of heavy cream.
yep
Great recipe! Thank you! i don't use foil in any cooking. So i used 1/2 cup Mason canning jars w/lids finger tight works really well =D