Instant Pot Creme Brulee
User Reviews
5
Instant Pot Creme Brulee
Description
The Instant Pot Creme Brulee recipe combines heavy cream warmed with vanilla extract and sea salt with egg yolks blended with granulated sugar. Tempering the egg yolks with warm cream prevents curdling and creates a smooth custard mixture. Pouring into ramekins filled about 85% full allows room for even cooking and caramel topping.
Cooking under pressure in the Instant Pot ensures gentle, even heat, allowing the custard to set to a silky texture without overcooking. Once cooled, the tops are sprinkled with sugar and caramelized using a blow torch, forming a crispy caramel crust contrasting with the creamy base.
This creme brulee offers a classic balance of smooth custard and crisp caramelized sugar for a well-known dessert experience, suitable for home cooking using pressure cooker technology.
User feedback is invited to improve the recipe through ratings.
Ingredients
- 2 cups (500ml) heavy cream
- 6 tablespoons (75g) granulated sugar
- 1 ¼ teaspoon (6.25ml) vanilla extract
- sea salt a pinch
- 6 egg 7 yolks for a firmer creme brulee, large yolks
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.
Notes
- Rate the recipe in the comments if you've tried it to share your experience.
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 | 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.
User Reviews
Overall Rating
5
You'll Also Love
