The BEST Instant Pot Créme Brûlée Recipe

November 9, 2019Van

Prep time: 4 hours 30 minutes

Cook time: 4 minutes

Serves: 6

This is one the BEST desserts you can make in the Instant Pot! Créme Brûlée is a dish with a fancy name, and a fancier reputation—but why should it be relegated to high end steakhouses and fine dining? I set a goal to make the best version of this lux dessert using my convenient Instant Pot and to democratize this fine food if you will…

If you’ve never had it, the flavor is similar to Haagen Dazs Vanilla, but the texture is ultra creamy and silky and the contrast of the smooth custard and caramelized sugar topping is out of this world. The browned sugar gives a nutty note to counter the sweet cream underneath

Join me in making the absolute best version of this dessert in the comfort of your own home! And as a bonus, you get to use this really fun blow torch—guaranteed to be the highlight of your day!…

This Nielsen-Massey Pure Vanilla Bean Paste is the best replacement for vanilla bean pods (purchase here).

The BEST Instant Pot Creme Brûlée Recipe

You’ll need a Kitchen Torch, similar to this one to brûlée the sugar topping – the butane refills are sold separately (purchase here).

The BEST Instant Pot Creme Brûlée Recipe

Be sure to click on the accessories list below to get the most out of your Instant Pot.

The BEST Instant Pot Creme Brûlée Recipe

November 9, 2019 Van

Prep time: 4 hours 30 minutes
Cook time: 4 minutes

Serves: 6

Ingredients

16 oz Heavy Cream, (2 Cups)
4 Egg Yolks
1 Teaspoon Vanilla Bean Paste, or Extract
⅓ Cup Granulated Sugar, (and 9 Teaspoons for the topping)
6 - 4oz Ramekins
Culinary Torch

Method

1)
Pour 2 Cups of Heavy Cream into a sauce pan and heat on low just until it starts to simmer and turn off the heat.
2)
In a large bowl, combine the 4 Egg Yolks, ⅓ Cup Granulated Sugar and 1 Teaspoon Vanilla Paste with a whisk until it looks smooth. While slowly whisking the egg mixture, drizzle in a ¼ Cup of the hot cream – stir until it’s smooth. Slowly drizzle in the rest of the cream, stirring the whole time.
3)
Pour the custard through a fine mesh strainer. Fill each 4oz ramekin with ½ Cup of the custard. This recipe will fill six 4oz ramekins perfectly. Seal the top of each ramekin with foil.
4)
Pour 1 Cup of water into the Instant Pot and place the trivet into the pot. Stack the ramekins into the pot, 3 on the bottom and 3 on top. Seal the lid and choose LOW Pressure and set for 4 Minutes. Once the timer is up, wait 25 minutes for a natural pressure release, if the pin hasn’t dropped, switch the knob to venting and open the lid when the pin drops. Carefully remove the ramekins and remove the foil (it should be set and very jiggly). Let them completely cool at room temp – usually takes about an hour. Refrigerate for 3 hours before serving (or refrigerate for up to 3 days).
5)
When you’re ready to serve, sprinkle 1½ Teaspoons of Granulated Sugar on top of each ramekin. Hold the ramekin and lightly shake around to get an even coating of sugar. Use a kitchen torch to caramelize the sugar topping, it should look like a golden brown color. Let the sugar cool for a minute and harden. Serve with berries and Enjoy!