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5.0 from 216 votes

Instant Pot Creme Brulee

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!!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6
Calories: 382 kcal
Course: Dessert
Cuisine: French , British

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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 Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

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

% 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.