Instant Pot Creme Brulee

Instant Pot Creme Brulee


  • 2 cups heavy cream
  • 6 tbsp granulated sugar
  • 1 ¼ teaspoon vanilla extract
  • A pinch sea salt
  • 6 large egg yolks 7 yolks for a firmer creme brulee

Caramel Top

  • ¾ teaspoon granulated sugar per ramekins for blow torching


Separate Eggs: Separate egg whites from egg yolks.

    Warm Cream Mixture: In a medium saucepan, add in heavy cream, vanilla extract, and sea salt. Warm the mixture up to 158°F - 176°F over medium heat. Stir occasionally. Turn off the heat and set aside.

      Create Creme Brulee Mixture: Add 6 tbsp granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.

      • *Pro Tip: If you want smoother creme brulee, strain the cream brulee mixture through a mesh strainer.

      Pressure Cook Creme Brulee: Pour the cream mixture into 6 6oz ramekins until 85% full. Remove air bubbles on the surface with a spoon. Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release. Then, release remaining pressure.

      • *Pro Tip: For small pyrex glass bowl, pressure cook at Low Pressure for 16 minutes, then 15 minutes Natural Release.

      Chill Creme Brulee:

      • *Pro Tip: The very center of custard should jiggle. If the whole custard is jiggling, wrap & pressure cook the creme brulee for another 3 minutes.
      • Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).

      Caramelize Sugar Top: When ready to serve, spread ¾ teaspoon granulated sugar

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