PRESSURE COOKER CREME BRULEE — Silky smooth creme brulee cooks up perfectly in your Instant Pot or electric pressure cooker. Making this classic dessert has never been easier!
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 Pressure Cooker Creme Brulee recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Pressure Cooker Creme Brulee
- Heavy cream
- 8 egg yolks
- 1/3 cup granulated sugar
- Pinch of salt
- 2 cups heavy cream
- 2 teaspoons vanilla
- 6 tablespoons sugar (superfine if available)
- 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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Pressure Cooker Chocolate Cheesecake
Who Dished It Up First: Adapted from Pressure Cooking Today