Instant Pot® Creme Brulee – a delicious recipe with heavy cream, egg yolks, white sugar, vanilla, salt, white sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place a trivet in a multi-functional pressure cooker (such as Instant Pot(R)); add 1 cup water.
2
Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
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.
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.
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.
6
Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.
331
kcal
Calories
26
g
Fat
16
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup heavy cream, 2 egg yolks, 2 1/2 tablespoons white sugar, 1 teaspoon vanilla extract, and more.
Yes, Instant Pot® Creme Brulee falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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