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Instant Pot Crème Brûlée: A Surprisingly Easy Dessert

Instant Pot Crème Brûlée

This surprisingly easy crème brûlée features rich vanilla custard cooked in the Instant Pot and finished with a delicate crackling sugar crust. It makes six individual desserts.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 4 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Custard
  • 2 cups Heavy cream
  • 6 Large egg yolks
  • 1/2 cup Granulated sugar
  • 1 teaspoon Pure vanilla extract or seeds from 1 vanilla bean
  • 1/8 teaspoon Fine salt
Topping
  • 2-3 tablespoons Granulated sugar
Instant Pot
  • 1 cup Water

Method
 

Step-by-Step
  1. Pour 1 cup water into the Instant Pot and place the trivet or steamer rack inside.
  2. Warm the heavy cream until hot but not boiling. Stir in the vanilla and salt.
  3. Whisk the egg yolks with 1/2 cup granulated sugar until smooth and slightly lighter in color.
  4. Gradually whisk the hot cream into the yolks to temper the eggs. Strain the custard through a fine-mesh sieve, then skim away surface bubbles if needed.
  5. Divide the custard among six 5- or 6-ounce heatproof ramekins and cover each one loosely with foil.
  6. Arrange the ramekins on the trivet. Seal the Instant Pot and cook on high pressure for 9 minutes.
  7. Allow a natural pressure release for 10 minutes, then carefully vent any remaining pressure.
  8. Remove the ramekins and cool them briefly. Refrigerate for at least 4 hours, preferably overnight, until completely chilled and set.
  9. Sprinkle each custard with a thin, even layer of the remaining 2–3 tablespoons sugar. Caramelize with a kitchen torch or broil briefly while watching closely.
  10. Let the caramel harden for 1–2 minutes before serving.

Notes

Strain the custard for the smoothest texture and use only a thin layer of sugar for a crisp, glassy crust. Keep the custards chilled until just before brûléeing and serve after the caramel hardens.