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!
Course Dessert
Cuisine French
Prep Time 5 minutesminutes
Cook Time 10 minutesminutes
Cooling and Chilling time 6 hourshours30 minutesminutes
½teaspoonvanilla bean pasteabout two vanilla beans
2egg yolkslarge
2tablespoonssugardivided
1cup water
3blackberriescan substitute any type berry
Instructions
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.
Notes
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.