Instant Pot Creme Brulee (or scroll for an oven version below)
I always thought that Creme Brulee is an exquisite kind of dessert and can only be made in a fancy restaurant by the best chefs and most likely the chef is even French. Even the words Crème brûlée sound so fancy and beautiful!
Once you break the Creme Brulee caramelized crust, there's a custard pudding underneath it, it instantly gives you an unbelievable flavor explosion in your mouth.
I never thought that it is possible to make Creme Brulee at home. Besides I was always terrified by making the crust with the torch and then got very nervous while breaking the crust too lol.
But thanks to YouTube, I watched few videos of people where they demonstrate how to make this delicate dessert in action. I could not believe my eyes how easy it is to make it. And even more mind-blowing, this dessert can be easily made in the Instant pot Pressure cooker. Please see my experiment of making creme brulee in Instant pot and oven-baked creme brulee; photos below.
(PS: Please save this Pinterest-friendly photo below. If you're not cooking this delicious dessert right now, you will easily find it in your saves later. This is the BEST recipe for Creme Brulee (Whether you're cooking in Instant Pot or oven-baking it).
Only 5 basic ingredients are needed to make Creme Brulee and it can be made low carb and keto friendly version. The end result is a deliciously creamy treat that melts in your mouth. Inspiration and adaptation: Thank you Amy+Jacky and Sparkles to Sprinkles
Creme Brulee Ingredients (6 portions)
- 6 egg yolks
- 4 Tablespoons sugar brown or white (can sub for a granulated sweetener of choice)
- 2 cups heavy cream (500ml) I used a pint (473ml) and it worked fine.
- 2 teaspoons vanilla
- Pinch of salt
Optional
- 2 Tablespoons sugar (white or brown granulated) for caramelizing the top crust
- Kitchen torch.
- Some berries for decoration
- Equipment: Porcelain ramekins, 4 oz. Ovenproof.
Creme Brulee Directions (for Instant Pot). See notes below for oven-baked Creme Brulee
-
Insert trivet into your pot and pour in 1 cup of water.
- Heat heavy cream in a medium saucepan just before it starts boiling (about 5 minutes) and set aside. Be sure to collect the foam from the top. Let cool
- While heavy cream is cooling, separate the eggs, whisk together eggs yolks, sugar, and a pinch of salt.
-
Add in cream and vanilla and whisk until well blended.
-
Pour into ramekins. It is best to use ramekins, they are specifically designed for making Creme Brulee, although you can use the Mason glass jars with no problem - see recipe notes and photos below.
-
Place ramekins on top of the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top. My 6-Quart Instant pot can hold 9 ramekins at once.
-
Lock the lid in place. High Pressure for 12 minutes.
-
Natural release for 10 minutes. Finish with a quick release.
-
Remove the ramekins from the Instant Pot. Let cool. Refrigerate the creme brulee for at least 2 hours, but best overnight.
-
Take the ramekins with Creme Brulee out of the refrigerator.
-
Sprinkle the tops with about a quarter teaspoon of white granulated sugar and use a kitchen torch to caramelize the sugar.
-
Serve immediately. Refrigerate leftovers creme brulee without caramelized crust, or else the top may become watery and soggy.
Creme Brulee experiment.
I tested our beloved Creme Brulee by cooking it in Instant Pot and Baking it in the oven. Each method resulted in a different texture.
Oven method - thick, creamy, custard-like
Pressure cooker method - light, silky smooth, melt in your mouth
Conclusion - Both methods were good, but I fell in love with pressure cooker method's heavenly smooth and divine tasting Creme Brulee
Creme Brulee Recipe Notes:
I hope you enjoy the smooth and creamy deliciousness. The handy recipe printable is below plus few notes you want to make sure to read before you proceed.
- If you don't have a ramekin, you can still make it in glass jars. I happened to have 4-ounce mason jars and Creme Brulee cooked perfectly fine in it.
- There are some recipes on the web saying that you don't need a torch to caramelize the sugar. Some recipes suggest broiling the sugar in the oven - it still didn't work for me. I took it out of the broiler after 5 minutes, because the custard was getting hot, while the top was not caramelizing. Other recipes suggest that you can use a heated spoon. I didn't try the hot spoon method. Instead, I suggest using a cooking torch. It's a really handy tool that will get the job done in seconds. (see the video in action) The cooking torch can also be used to caramelize sugar on dishes like duck or goose pate (Foie gras) and to add beautiful finishing touches to the meats. Now we're talking some fancy french words and I totally feel like a top French chef maestro! haha
- If you prefer, instead of caramelized sugar, you can use the whipped cream and berries on top.
- This creme brulee dessert can be made low carb and keto-friendly. You just substitute sugar with your preferred sweetener. Same delicious results and texture. The sweeteners that I use - Swerve granular sugar, Erythritol natural sweetener, or Monkfruit 1:1 sugar substitute
- While you separating eggs, be sure to save all your egg whites. I save them in a mason glass jar. The next morning you can have a delicious egg white omelette or you can make this 3 Ingredient Keto Friendly Paleo friendly Low Carb Flat bread.
- If baking Creme Brulee: Follow the same instructions as above. Pre-heat oven to 300F (150C).
- Place ramekins into a deeper pan. Pour the mixture evenly into the ramekins. Place on the middle rack and pour hot water into the pan until halfway up the sides of the ramekins.
- Bake for 30 minutes.
- Finally, if making creme brulee for ahead of time - Let them sit in the refrigerator until you're ready to surprise your guests and put a beautiful presentation with the blow torch caramelization. In other words, do not caramelize sugar ahead of time, but only right before serving. Or else, if sugar has already been caramelized by a torch and you put the creme brulee into the refrigerator, the caramelized coating will become soggy - keep this in mind. You will lose the caramelized hard crust.
Disclosure: This recipe is NOT sponsored or paid in any way. Affiliate links are present. If you purchase through my links I receive a small commission to support my blog, but it will not affect your purchase price. I only recommend what I love and what I use in my own kitchen. All photos and suggestions are mine.
I hope you enjoy it! Spread the Love by sharing this recipe so others can enjoy it too.
Yield: 6
Instant Pot Creme Brulee: The BEST Recipe for Crème Brûlée
Melt-in-your-Mouth Instant Pot Creme Brulee with 5 ingredients. Heavenly smooth, deliciously creamy with caramelized trackable crust. So good!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
- 6 egg yolks
- 4 Tablespoons sugar brown or white (can sub for a granulated sweetener of choice)
- 2 cups heavy cream (500ml) I used a pint (473ml) and it worked fine.
- 2 teaspoons vanillaPinch of saltOptional
- 2 Tablespoons sugar (white or brown granulated) for caramelizing the top crust
- Kitchen torch.
- Some berries for decoration
- Equipment:
- Porcelain ramekins, 4 oz. Ovenproof.
Instructions
Insert trivet into your pot and pour in 1 cup of water.
Heat heavy cream in a medium saucepan just before it starts boiling (about 5 minutes) and set aside. Be sure to collect the foam from the top. Let cool
While heavy cream is cooling, separate the eggs, whisk together eggs yolks, sugar, and a pinch of salt.
Add in cream and vanilla and whisk until well blended.
Pour into ramekins. It is best to use ramekins, they are specifically designed for making Creme Brulee, although you can use the Mason glass jars with no problem - see recipe notes and photos below.
Place ramekins on top of the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top. My 6-Quart Instant pot can hold 9 ramekins at once.
Lock the lid in place. High Pressure for 12 minutes.
Natural release for 10 minutes. Finish with a quick release.
Remove the ramekins from the Instant Pot. Let cool. Refrigerate the creme brulee for at least 2 hours, but best overnight.
Take the ramekins with Creme Brulee out of the refrigerator.
Sprinkle the tops with about a quarter teaspoon of white granulated sugar and use a kitchen torch to caramelize the sugar.
Serve immediately. Refrigerate leftovers creme brulee without caramelized crust, or else the top may become soggy and watery.
Notes
- If you don't have a ramekin, you can still make it in glass jars. I happened to have 4-ounce mason jars and Creme Brulee cooked perfectly fine in it.
- There are some recipes on the web saying that you don't need a torch to caramelize the sugar. Some recipes suggest broiling the sugar in the oven - it still didn't work for me. I took it out of the broiler after 5 minutes, because the custard was getting hot, while the top was not caramelizing. Other recipes suggest that you can use a heated spoon. I didn't try the hot spoon method. Instead, I suggest using a cooking torch. It's a really handy tool that will get the job done in seconds. (see the video in action) The cooking torch can also be used to caramelize sugar on dishes like duck or goose pate (Foie gras) and to add beautiful finishing touches to the meats. Now we're talking some fancy french words and I totally feel like a top French chef maestro! haha
- If you prefer, instead of caramelized sugar, you can use the whipped cream and berries on top.
- This creme brulee dessert can be made low carb and keto-friendly. You just substitute sugar with your preferred sweetener. Same delicious results and texture. The sweeteners that I use - Swerve granular sugar, Erythritol natural sweetener, or Monkfruit 1:1 sugar substitute
- While you separating eggs, be sure to save all your egg whites. I save them in a mason glass jar. The next morning you can have a delicious egg white omelette or you can make this 3 Ingredient Keto Friendly Paleo friendly Low Carb Flat bread.
- If baking Creme Brulee: Follow the same instructions as above. Pre-heat oven to 300F (150C).
- Place ramekins into a deeper pan. Pour the mixture evenly into the ramekins. Place on the middle rack and pour hot water into the pan until halfway up the sides of the ramekins.
- Bake for 30 minutes.
- Finally, if making creme brulee for ahead of time - Let them sit in the refrigerator until you're ready to surprise your guests and put a beautiful presentation with the blow torch caramelization. In other words, do not caramelize sugar ahead of time, but only right before serving. Or else, if sugar has already been caramelized by a torch and you put the creme brulee into the refrigerator, the caramelized coating will become soggy - keep this in mind. You will lose the caramelized hard crust.
Marie
You're my hero today! I love Creme Brulee
Irina
TYVM! I'm very happy that you made me your hero! Love it! and love Creme Brulee too
Debra Curtiss
Just tried this recipe and had all six ramekins' contents jump out of their bowls. Contents were like scrambled eggs. Did I over mix? Should I just lay a sheet of foil on top of each layer as I actually crimped a lid on each. Do I need to reduce the cook time? Did I over mix? I am going to try it again soon.
Irina
HI Debra, did you follow recipe precisely? Did you boil cream? Mix lightly just to combine all ingredients well. Also try to cover the ramekins with foil. Every time I make creme brulee, it comes out silky and smooth
Maia
What size ramekins are you using?
Irina
These are 4 oz ramekins, set of 6
J
These look amazing! And I just bought a kitchen torch on Facebook Marketplace for $5.00! And then a woman on Marketplace was giving away cans of the fuelI need for the torch! So I have no excuse not to make this recipe! I hate when people try to change a recipe....but would whole milk or whole milked mixed with powdered milk....or coconut milk work rather than the heavy cream
Irina
What a great deal! Congratulations! I hope you make them and enjoy them. Heavy cream is needed for consistency. Let me know if you tried making it with milk.
Here's the info I took from pretty simple sweet: If you still want to replace some of the cream with milk, substitute up to 2/3 cup of the cream with milk at a 1:1 ratio. Heat them together in the saucepan during the first step.
David
The printable version has a typo, calling for medium pressure, while the blog text above says high pressure.
Cindy
Hello love your recipe for cream brulee in the 6qt instant pot. I would love to find 6/6oz ramekins. But I did find 8/4oz ramekins.
I need help to make the recipe work for the 8/4oz.
Or can you tell me where to find the 6oz ramekins?
Thank you for your time and any info you send me, Cindy Wheatley
Irina
Hi Cindy, 4 oz ramekins is what I used. Please look inside the post I provide the link where you could find them on Amazon. There you can also find the 6 oz ones.
MJ
What is the difference between the regular recipe and Keto recipe….ingredients and methods seem to be the same?
Irina
It's quite easy to change. To make it keto friendly, substitute sugar for a preferred sweetener of choice