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
- 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).