Instant Pot Creme Brulee
User Reviews
5.0
216 reviews
Excellent
Instant Pot Creme Brulee
Report
Make this Melt-in-your-Mouth Heavenly Instant Pot Creme Brulee with only 5 simple ingredients! Divinely smooth light custard with a crackable caramel. A satisfyingly sweet aroma that lingers on your taste buds. So dangerously good!!
Share:
Ingredients
- 2 cups (500ml) heavy cream
- 6 tablespoons (75g) granulated sugar
- 1 ¼ teaspoon (6.25ml) vanilla extract
- A pinch sea salt
- 6 large egg yolks (7 yolks for a firmer creme brulee)
Caramel Top
- ¾ teaspoon granulated sugar per ramekins for blow torching
Instructions
- Separate Eggs: Separate egg whites from egg yolks in two mixing bowls. Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place egg whites in a refrigerator for other dishes.
- Warm Cream Mixture: In a medium saucepan, add in 2 cups (500ml) heavy cream, 1 ¼ tsp (6.25ml) vanilla extract, and a pinch of sea salt. Warm the mixture up to 70°C - 80°C (158°F - 176°F) over medium heat. Stir occasionally. Turn off the heat and set aside.
- Create Creme Brulee Mixture: Add 6 tbsp (75g) granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.Amy + Jacky's Tip: If you want smoother creme brulee, strain the cream brulee mixture through a mesh strainer.
- Pressure Cook Creme Brulee: Pour the cream mixture into 6 6oz ramekins until 85% full. Remove air bubbles on the surface with a torch or spoon. Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, then 15 minutes Natural Release. Then, release remaining pressure.Amy + Jacky's Tip: For small pyrex glass bowl, pressure cook at Low Pressure for 16 minutes, then 15 minutes Natural Release.
- Chill Creme Brulee: Take out one of the ramekins and check for doneness.Amy + Jacky's Tip: The very center of custard should jiggle. If the whole custard is jiggling, wrap & pressure cook the creme brulee for another 3 minutes.Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).
- Caramelize Sugar Top: When ready to serve, spread ¾ teaspoon granulated sugar evenly on top of the cream custard. Use a torch to caramelize the sugar to form a crispy top. Let creme brulee sit for at least 3 minutes before serving. You can also place the ramekins under a broiler to caramelize the sugar.
Equipments used:
Notes
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
382kcal
(19%)
Carbohydrates
15g
(5%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
19g
(95%)
Cholesterol
303mg
(101%)
Sodium
38mg
(2%)
Potassium
79mg
(2%)
Sugar
12g
(24%)
Vitamin A
1425IU
(29%)
Vitamin C
0.5mg
(1%)
Calcium
75mg
(8%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 303mg | 101% |
| Sodium | 38mg | 2% |
| Potassium | 79mg | 2% |
| Sugar | 12g | 24% |
| Vitamin A | 1425IU | 29% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
216 reviews
Excellent
Other Recipes
You'll Also Love
