Silky smooth creme brulee cooks up perfectly in your Instant Pot or electric pressure cooker. Making this classic dessert has never been easier!
Why You’ll Love This Recipe
If I go to a restaurant with creme brulee on the menu, you can bet I’ll be ordering dessert. Even if I’m completely stuffed. Creme brulee is one of my all time favorites, and I never pass up a change to enjoy it.
But it wasn’t until I got an Instant Pot that I was ever really successful at making it at home. Not only have I been successfully, this Pressure Cooker Creme Brulee is actually pretty easy to make.
If you think about it, it’s a pretty perfect environment for making creme brulee. Of course, you’ll also need a kitchen torch to get that fabulous, caramelized topping. But it’s totally worth the investment!
Because once you try creme brulee in the Instant Pot, you’ll be making it on a regular basis.
I love serving this dessert for special occasions, but it really does make people feel special. No one has to know how easy it really is. Which means you can serve it for non-special occasions too.
I keep telling myself I’m going to try other flavors of creme brulee in the pressure cooker. But I love this recipe so much, I just keep going back to it. One of these days……
I like to serve mine with some fresh raspberries and a sprig of mint. But feel free to skip all that and dig right in.
I hope you love making creme brulee in your electric pressure cookier as much as I do. I have to say, it’s been pretty life changing. If I never make anything else in my Instant Pot again, it will have been worth the money!
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Eggs
- Sugar
- Salt
- Heavy cream
- Vanilla
Pressure Cooker Creme Brulee
Ingredients
- 8 egg yolks
- 1/3 cup granulated sugar
- Pinch of salt
- 2 cups heavy cream
- 2 teaspoons vanilla
- 6 tablespoons sugar superfine if available
Instructions
- Place the trivet in the pressure cooker and pour in 1 1/2 cups water.
- In a large mixing bowl, whisk together eggs yolks, 1/3 cup granulated sugar and pinch of salt. Whisk in cream and vanilla.
- Strain the mixture through a mesh sieve into a large measuring bowl with a pour spout (or use a pitcher). Divide mixture evenly between 6 custard cups or small ramekins. Cover ramekins with foil and place on trivet in pressure cooking pot, stacking the cups in two second layer. (You may want to use a second trivet between the layers.)
- Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When the beep sounds, turn off pressure cooker (unplug it) and use a natural pressure release for 10 minutes. Then do a quick pressure release to release any remaining pressure. Carefully open the pressure cooker and remove the cups to a wire rack. Uncover and cool completely.
- Once cooled, cover with plastic wrap and refrigerate for at least 2 hours or up to 2 days.
- Just before serving, sprinkle about a tablespoon of sugar (superfine works best) over the entire surface of each custard. Working with one at a time, move the flame of a kitchen torch 2 inches above the surface of each custard in a circular motion to melt and caramelize the sugar.
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3 comments
Michael Paschall
Fantastic variety of Rescipies and and very well written instructions. I will need to get torch as well so I can do a little bit of showing off front of my friends family.
Jane
This looks fabulous. I have vanilla beans but I don’t have superfine sugar. Can I just put regular white sugar in the food processor?
Thanks for sharing.
Btw i would love to send you a free engraved butane torch by Newport Butane. If you are interested please dm me.
Jane @ Newport Butane
NewportButane.com
Danelle
That would work fine!