Instant Pot Crème Brûlée
User Reviews
5
Instant Pot Crème Brûlée
Description
Instant Pot Crème Brûlée combines egg yolks, sugar, cream, and vanilla into a rich custard cooked in individual ramekins using the pressure cooker. This approach carefully cooks the custard to a smooth, silky texture by steaming it in the Instant Pot with water and a trivet. After cooking, the custards chill thoroughly to firm up and develop their creamy consistency.
When ready to serve, sugar is sprinkled on top and caramelized with a torch or under a broiler to create the signature crisp topping. This adds a contrasting texture and a slightly bitter caramel flavor that balances the sweet custard underneath.
This recipe is convenient for making multiple servings simultaneously and allows for advance preparation, as the custards can be chilled for up to two days before finishing. The method avoids direct oven baking and provides consistent results with the Instant Pot's controlled environment.
Flavor variations can be done by adding different extracts or brewed flavorings to the custard base before cooking. Careful sealing and chilling ensure the custard doesn't become watery or overly soft before caramelizing.
Ingredients
- 6 egg yolk
- 6 tbsp granulated sugar divided
- Pinch salt
- 2 cups heavy cream double cream, 480ml
- 2 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together the eggs yolks, 4 tbsp of sugar and pinch of salt. Add cream and vanilla and whisk until well blended.
- Divide the mixture evenly between six, 6oz custard cups/ramekins. Cover each with foil.
- Add 1 cup of water into the bottom of the Instant Pot insert and put the trivet inside the inner pot. Place the ramekins on top of the trivet, stacking them in two layers.
- Close the lid and turn the valve to the sealed position. Select manual or pressure cook, high pressure and set the timer for 9 mins.
- When done, select cancel and allow for a 10 mins natural pressure release. Turn the valve to venting and release any remaining pressure.
- Use tongs to carefully remove ramekins and then set on a rack to cool. Cover with plastic wrap and chill for minimum 2 hrs or up to 2 days.
- When ready to serve, top each ramekin with 1 teaspoon remaining sugar and then either use a kitchen torch to caramelise the sugar or broil for 2-3 minutes in your oven.
- Let stand for a few mins before serving.
Notes
- Keep water from spilling into the ramekins while cooking to ensure smooth custard texture.
- Chilling the custard completely before caramelizing helps create a crisp, even sugar crust.
- Flavor the custard with vanilla or experiment with extracts like cinnamon, coconut, chocolate, or coffee for variation.
- You can make this dessert up to two days in advance and keep refrigerated until ready to caramelize and serve.
Nutrition Information
Show DetailsNutrition 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 | 39mg | 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.
User Reviews
Overall Rating
5
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