Instant Pot Creme Brulee: A Quick and Easy Recipe for Perfectly Creamy Dessert

Instant Pot Creme Brulee is a delightful dessert that brings a touch of elegance to any occasion. As a lover of all things sweet, I can confidently say that this creamy custard topped with a perfectly caramelized sugar crust is a showstopper. The history of creme brulee dates back to the 17th century, with roots in French cuisine, making it a classic that has stood the test of time. What I adore about this Instant Pot version is how it simplifies the traditional recipe, allowing even novice cooks to achieve that restaurant-quality finish at home.

People love Instant Pot Creme Brulee not just for its rich, velvety texture, but also for the satisfying contrast of the crunchy sugar topping. The convenience of using an Instant Pot means you can whip up this indulgent treat in a fraction of the time, making it perfect for dinner parties or a cozy night in. Trust me, once you try this recipe, you’ll understand why it has become a favorite among dessert enthusiasts everywhere!

Ingredients:

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 5 large egg yolks
• 1/4 cup granulated sugar (for caramelizing)
• Pinch of salt

Preparing the Custard Mixture

1. **Gather Your Ingredients**: Start by measuring out all your ingredients. This will make the process smoother and more enjoyable. You’ll need heavy cream, granulated sugar, vanilla extract, egg yolks, and a pinch of salt. 2. **Heat the Cream**: In a medium saucepan, pour in the 2 cups of heavy cream. Place it over medium heat and warm it gently. You want it to be hot but not boiling. Stir occasionally to prevent it from scorching on the bottom. This should take about 5-7 minutes. 3. **Mix the Sugar and Egg Yolks**: While the cream is heating, grab a mixing bowl and add the 1/2 cup of granulated sugar and the 5 large egg yolks. Using a whisk, beat them together until the mixture is smooth and pale in color. This should take about 2-3 minutes. 4. **Combine Cream and Egg Mixture**: Once the cream is hot, slowly pour it into the egg yolk mixture while whisking continuously. This is crucial to prevent the eggs from scrambling. Make sure to incorporate the cream gradually, whisking until everything is well combined. 5. **Add Vanilla and Salt**: Stir in the 1 teaspoon of pure vanilla extract and a pinch of salt into the custard mixture. This will enhance the flavor of your crème brûlée.

Preparing the Instant Pot

6. **Prepare the Instant Pot**: Pour 1 cup of water into the bottom of the Instant Pot. This will create steam for cooking the custard. 7. **Prepare Ramekins**: Take four 6-ounce ramekins and place them on a trivet or a steamer basket that fits inside the Instant Pot. If you don’t have a trivet, you can use a heatproof dish that fits inside. 8. **Fill the Ramekins**: Carefully pour the custard mixture into each ramekin, filling them about 3/4 full. Leave some space at the top as the custard will expand slightly during cooking. 9. **Cover the Ramekins**: To prevent condensation from dripping into the custard, cover each ramekin with aluminum foil. This will help keep the custard smooth and creamy.

Cooking the Custard

10. **Set the Instant Pot**: Place the trivet with the filled ramekins into the Instant Pot. Close the lid and ensure the valve is set to the sealing position. 11. **Select Cooking Time**: Set the Instant Pot to cook on high pressure for 8 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure. 12. **Check for Doneness**: Carefully remove the lid and check the custards. They should be set but still slightly jiggly in the center. If they look too liquid, you can return them to the Instant Pot for an additional 2-3 minutes of cooking.

Chilling the Custard

13. **Cool the Ramekins**: Using tongs or an oven mitt, carefully remove the ramekins from the Instant Pot. Let them cool at room temperature for about 10 minutes. 14. **Refrigerate**: Once they have cooled slightly, cover each ramekin with plastic wrap and place them in the refrigerator. Chill for at least 4 hours, or overnight if you have the time. This step is essential for the custard to set properly.

Caramelizing the Sugar Topping

15. **Prepare for Caramelization**: After the custards have chilled, take them out of the refrigerator. Remove the plastic wrap and sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. 16. **Caramelize the Sugar**: You can use a kitchen torch for this step, which is my preferred method. Hold the torch about 2-3 inches above the sugar and move it in a circular motion until the sugar melts and turns a golden brown color. Be careful not to burn it! If you don’t have a torch, you can place the ramekins under a broiler in your oven for 2-3 minutes, watching closely to prevent burning. 17. **Let It Cool**: After caramel

Conclusion:

In summary, this Instant Pot Creme Brulee is an absolute must-try for anyone who loves a rich, creamy dessert with a perfectly caramelized sugar topping. The beauty of this recipe lies not only in its decadent flavor but also in its simplicity and the convenience of using the Instant Pot, which takes the guesswork out of achieving that silky texture. Whether you’re hosting a dinner party or simply treating yourself to a special dessert, this recipe is sure to impress. For serving suggestions, consider pairing your creme brulee with fresh berries or a dollop of whipped cream for an extra touch of elegance. You can also experiment with flavors by infusing the custard with vanilla bean, espresso, or even a hint of citrus zest for a refreshing twist. The possibilities are endless, and I encourage you to get creative! I genuinely hope you give this Instant Pot Creme Brulee a try. It’s a delightful treat that will elevate any occasion, and I would love to hear about your experience! Don’t forget to share your thoughts and any variations you come up with. Happy cooking, and enjoy every creamy, caramelized bite! Print