Like I mentioned in my last post, I love crème brûlée but have never thought about trying to make it at home. Of course, over the last few weeks, I’ve made it countless times using various methods. Today, I am finally posting my recipe for how to make crème brûlée in an Instant Pot. Making it in the Instant Pot as I’ve discovered IS the best and easiest way to make this creamy and silky dessert.
What is crème brûlée again? Crème brûlée is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. As I’ve said, it is super simple to make and uses only four ingredients: heavy whipping cream, egg yolks, sugar, and vanilla extract. Actually, you can even use half-and-half instead of heavy whipping cream. I’ve made it with part whipping cream, part half-and-half, even swapping out whipping cream for full-on half-and-half, or part whipping cream and part coconut milk — all still successful and tasty.
Since discovering how to make crème brûlée, especially finding the best method for it (in an Instant Pot!), I have been making a couple of crème brûlée here and there. It’s so easy to make, you’ll wonder why you haven’t considered it sooner!
In November I finally caved in and bought an Instant Pot. I have yet to make a whole lot in it though. To date, we’ve only made rice, porridge, butter chicken curry, and now crème brûlée. Yes, not much use for this device, yet.
Below’s the recipe. I’m all about no-fuss recipes, and what I love most about this is that it uses the microwave to warm up the heavy whipping cream before adding it to the egg yolk mixture. Seriously, no pots or pans to wash here. So… if you’re feeling up for it, I say go ahead and give it a try. Let me know how yours turn out and if you’d make crème brûlée using this Instant Pot method again. I know I definitely will. I have been, as recently as two days ago.
Classic Crème Brûlée, in an Instant Pot
This easy-to-make dessert uses only four ingredients and made in the Instant Pot. The result is a rich custard base topped with a layer of hardened caramelized sugar. This recipe makes only 2 crème brûlée but you can certainly double the ingredients to make 4.
- Using a microwave-safe measuring cup, heat the heavy whipping cream in the microwave for 2 minutes.
- In a bowl, add the egg yolks, sugar and vanilla extract and whisk until combined. Then add in the hot heavy cream in a steady stream, whisking eggs constantly. Pour the cream mixture back into the measuring cup.
- Place the metal trivet into your Instant Pot and pour one cup of cold water into it. Then pour the cream mixture evenly between two ramekins. Cover the ramekins with foil (this will help not get any water into your mixture when it’s done cooking and you’re trying to get it out of the pot). Place the covered ramekins into the pot.
- Pressure cook LOW for 7 minutes, then let it natural release for 15 minutes. Before opening the lid to take the creme brulee out, make sure all pressures have been released. Remove the creme brulee from the Instant Pot and let it cool completely before transferring to the refrigerator. Chill for at least 2 hours.
- Just before serving, sprinkle a teaspoon of sugar per ramekin and burn with a small kitchen torch. Enjoy immediately.
- Broiler instructions: If you do not have a small kitchen torch, you can use the broiler to caramelize the sugar on top. Once the custard is chilled, set your oven to broil and place the ramekins on a baking sheet. Place the baking sheet in the oven and broil for about 5 to 6 minutes or until the sugar is caramelized. Carefully remove from the oven and allow to cool. The custard will be warm if you broil these in the oven. It’s a good idea to refrigerate them for 30 minutes to an hour to chill the custard again.
- To prepare ahead of time: Prepare the recipe as instructed and cool completely. Once cooled, cover each one tightly with plastic wrap and store them in the refrigerator for up to 3 days. Right before serving, add the granulated sugar on top and use a torch to caramelize the topping.
- Other milks: As mentioned, I’ve made this recipe with part heavy whipping cream, part half-and-half, as well as swapping out the whipping cream entirely for half-and-half. Coconut milk can also be used, but I’ve only made it with half coconut milk and half whipping cream. If you do make it with full coconut milk, let me know how yours turned out.
This recipe was slightly adapted from Tastemade. This site contains affiliate links, if you make a purchase through them, we receive a small commission.