Creme brulee is made so easily in the pressure cooker that this will become a regular on your dessert table. Instant Pot Creme Brulee is the classic French dish that everyone loves to eat. Quickly comes together in under 30-minutes this can be made ahead then set aside to chill before dinner. An elegant, rich, and creamy dessert with caramelized sugar topping!
Why this works
- So easy - this recipe makes the process streamlined for a quickly made dessert! Another holiday dessert you may enjoy is some Instant Pot Fruitcake or Blackberry Cobbler.
- Make ahead - Cook in minutes in the morning, and then chill for dinner later that night. Serve it as a dessert after some French dip sandwiches or Instant Pot French Scampi.
- Impressive - this classic French dessert will seriously wow your guests!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Vanilla beans - I recommend using Grade "A" vanilla beans for this recipe since it is a shorter-timed recipe. This type is easier to work, has higher moisture, and the most concentrated vanilla taste. Grade "B" vanilla beans or "extraction-grade" are more suitable for baking with recipes that are longer-timed or for making vanilla extract.
How to make this
Step 1: Prepare the vanilla mixture
Make a slit in the vanilla bean with a small sharp knife. Measure the heavy cream into a measuring cup or small bowl. Scrape the vanilla paste into the heavy whipping cream. Whisk the ingredients together.
Next, you will need to heat the mixture. You can do this by heating the vanilla-creme mixture over medium-high heat until just steaming. Or, you can do like I did and microwave for 45 seconds to 1 minute.
Step 2: Cook and finish the brulee
Whisk the eggs yolks and one tablespoon of sugar in a small bowl. Add a small amount of the cream mixture to it. Take the new mixture, and whisking constantly pour in the egg-cream mixture to the rest of the heated cream. This will prevent the egg from curdling from the warm temperature of the cream.
Pour the cream mixture through a fine mesh strainer or cheesecloth into an 8-ounce ramekin. Add one cup of water to Instant Pot. Cook on low pressure for 10-minutes. If your model does not have a low pressure option then cook on high pressure for 8-minutes. Follow with a 10-minute natural pressure release.
Remove ramekin to cooking rack, and allow to cool. Refrigerate for 6-8 hours prior to serving.
To finish, sprinkle remaining 1 tablespoon of sugar on top of the creme brulee. Using a kitchen torch, torch the sugar working in small circles until sugar is completely caramelized. Cool for one minute, and then serve topped with berries.
If you want to make more than one dessert you can do this and keep the same cooking time. This can be made up to four days ahead of time. This makes it perfect for entertaining.
If you don't have a kitchen torch then just before serving place the ramekin on a baking sheet. Place under the broiler in the oven for 5 minutes, or until the tops are golden brown and bubbling.
Put the custard out on the counter for 15-30 minutes to come to room temperature prior to caramelizing the top. This will keep the glass ramekins from shattering in the oven or from the heat of the torch.
It very much like creme caramel or baked custard.
It is likely that it is undercooked.
Sometimes it gets curdled. If this happens simply put the custard into a food processor, and blend until it has a smooth texture.
Serve this Instant Pot Creme Brulee with fresh fruit or berries. Since this can be made far in advance of your dinner party it will give you time to concentrate on making a perfect pot roast for your guests.
Store in the refrigerator until 15-30 minutes prior to serving. This can be made up to four days in advance.
This cookbook by Lisa Childs is full of delicious recipes for one. Perfect for meal prep, and recipes that you can easily double for families. I really enjoyed this cookbook, so be sure to check it out!
All the opinions expressed are my own, and I was not paid for this review. You should definitely also check out Lisa's blog - Tried, Tested, + True Instant Pot Cooking.
Excerpted from The “I Love My Instant Pot®” Cooking for One Recipe Book by Lisa Childs. Copyright © 2021 by Simon & Schuster, Inc. Photographs by James Stefiuk. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
More Instant Pot desserts
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Instant Pot Creme Brulee
- ½ cup heavy whipping cream
- ½ teaspoon vanilla bean paste about two vanilla beans
- 2 egg yolks large
- 2 tablespoons sugar divided
- 1 cup water
- 3 blackberries can substitute any type berry
- Take a small sharp knife and slit the vanilla bean down the middle. Open, and scrape the vanilla paste into the heavy whipping cream. Whisk together.
- In a small saucepan over medium-high heat, combine cream and vanilla bean paste until steaming. Do not boil. Remove from heat. You can also put this in the microwave for 45 seconds to one minute.
- In a small bowl, whisk egg yolks and 1 tablespoon sugar until light and smooth. While whisking, slowly pour a small amount of hot cream into egg yolks and whisk to combine. Pour this into the remaining heavy cream mixture whisking the entire time.
- Pour cream mixture through a fine-mesh strainer into an 8-ounce ramekin. Cover with foil.
- Pour water into Instant Pot® and add the trivet. Place ramekin on trivet. Close the lid; turn the knob to Sealing. Press Manual or Pressure Cook button and adjust time to 10 minutes. Then press Pressure Level button and adjust to Low Pressure. If your Instant Pot® does not have a Low Pressure button, adjust the time to 8 minutes.
- When the timer beeps, allow 10minutes to naturally release the pressure, then remove the lid. Remove ramekin to cooling rack. Let cool and then refrigerate 6–8 hours.
- To serve, remove foil. Sprinkle remaining 1 tablespoon sugar over the top of the crème brûlée. Using a kitchen torch, quickly torch the sugar in small circles until sugar is completely caramelized. Cool 1 minute, then top with raspberries and serve.
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