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Instant Pot Creme Brulee

4

290 min

Instant Pot Creme Brulee

Instant Pot Creme Brulee Photo 1

Time

290 min

Serving

3 persons

Calories

369

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
A simple classic dessert that is quick to prepare in the Instant Pot.

Ingredients

  • heavy cream: 1 cup
  • egg yolks: 2 piece
  • ½ tablespoons white sugar: 2 piece
  • vanilla extract: 1 tsp
  • pinch salt: 1 piece
  • white sugar: 3 tsp (to taste)

Metric Conversion

Stages of cooking

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  1. Place a trivet in a multi-functional pressure cooker (such as Instant Pot); add 1 cup water.
    Instant Pot Creme Brulee Photo 2
  2. Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
    Instant Pot Creme Brulee Photo 3
  3. Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
    Instant Pot Creme Brulee Photo 4
  4. Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
    Instant Pot Creme Brulee Photo 5
  5. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
    Instant Pot Creme Brulee Photo 6
  6. Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.
    Instant Pot Creme Brulee Photo 7

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