The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Classic, simple, silky, and luscious Creme Brulee couldn’t be any easier with this Instant Pot Creme Brulee recipe.
Creme Brulee is one of my favorite desserts. In this recipe, I show you how to make it in the Instant Pot for about $4.64. It makes four servings for only $1.16 per serving.
In my humble opinion, Creme Brulee is a Heavenly dessert. The golden sugar layer that breaks open into the sweet, creamy custard is simply divine. Four simple ingredients are all you need to have this melt in your mouth dessert that’s cooked to perfection in the Instant Pot.
This dessert is easy enough to satisfy your cravings but fancy to WOW all your friends and family. Prepping this dessert is done in a matter of minutes when you make it in the Instant Pot. The smooth and rich custard will make you want to make this dessert any day of the week.
Ingredients and Cost
RECIPE COST: $4.64
PER SERVING COST: $1.16
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- 2 cups heavy cream – $2.34
- 5 large egg yolks – $0.50
- ½ cup + 4 Tablespoons granulated sugar – $0.20
- 1 teaspoon vanilla bean paste or caviar from 1 vanilla bean – $1.60
How to Make Instant Pot Creme Brulee:
STEP ONE: First, heat the cream in the microwave until warm to the touch. Then, whisk together the egg yolks and ½ cup sugar for about a minute before whisking in the vanilla paste.
STEP TWO: Next, slowly add the cream while whisking. Strain it through a fine-mesh sieve if there are lumps.
STEP THREE: Place the mixture into four ramekins and cover with foil. Set the trivet in the Instant Pot and add water.
STEP FOUR: Place the ramekins in the Instant Pot, attach the lid, and set to manual for 15 minutes. Allow it to release naturally for 10 minutes. Then repeat with remaining creme brulees.
STEP FIVE: After allowing the creme brulees to cool to room temperature, transfer them to the fridge to chill for at least 4 hours.
STEP SIX: Finally, add ½ Tablespoon to each creme brulee and gently melt it with a kitchen torch. Repeat with another ½ Tablespoon of sugar after the first sugar layer has time to harden. Garnish with fresh berries and whipped cream.
How long is it good for?
SERVE: You can keep the finished dessert at room temperature for up to 90 minutes.
STORE: It’s best to store this Instant Pot Creme Brulee in the refrigerator before it gets its brûléed topping. It will keep for about 4-5 days while covered in the refrigerator when stored this way.
FREEZE: If you choose to freeze this dessert, you must do so BEFORE it gets its brûléed topping. Once it has chilled, cover the desserts tightly with 2 layers of plastic wrap and 1 layer of foil. Then, freeze for up to a month. Thaw the dessert in the refrigerator overnight and then add the sugar and torch the top.
Can I use ramekins in an instant pot?
Yes! Glass ramekins are perfect for the Instant Pot because they fit perfectly in the Instant Pot.
What can I use if I don’t have a trivet for instant pot?
If you do not have a trivet, there are a few suitable substitutions that will work. Try using the metal lid of a large jar, stainless steel cookie cutters, or even a steamer basket.
- Red Velvet Cookies with White Chocolate Chips
- Snickers Cheesecake Brownies
- Red Velvet Cheesecake Cake Copycat
- Black Forest Cherry Cake
- Pink Macarons
- Pumpkin Whoopie Pies
- Boston Cream Pie
- How to make Cannoli Cream
- Homemade Cannoli Shells
- Strawberry Shortcake Roll Cake
- Copycat Carrot Cake Cheesecake
- Mom’s Chocolate Chip Cake with Chocolate Glaze
Instant Pot Creme Brulee
- 2 cups heavy cream
- 5 large egg yolks
- ½ cup granulated sugar divided
- 1 teaspoon vanilla bean paste or insides of 1 vanilla bean
- 4 Tablespoons granulated sugar
- whipped cream optional
- Berries optional
- Heat the cream in the microwave until warm to the touch, about 2 minutes.
- Whisk together the egg yolks and 1/2 cup sugar until pale in color, about 1 minute. Then, whisk in the vanilla bean paste.
- Slowly add the cream while whisking until all of the cream has been incorporated.
- If there are any lumps in the mixture, strain it through a fine-mesh sieve.
- Divide the mixture into 4 (6-ounce) ramekins. Cover the ramekins with aluminum foil.
- Add the trivet to the instant pot and add just enough water to touch the bottom of the trivet (in my 6-quart Instant Pot, it was about 3/4 cup).
- Place as many creme brûlées on the trivet as will fit (in my 6-quart Instant Pot, that was 2).
- Attach the lid and ensure the valve is in the sealing position. Set the Instant Pot to Pressure Cook - Manual for 15 minutes. When the Instant Pot has finished cooking, allow it to release for 10 minutes naturally and then release any remaining pressure manually by switching the valve to the “venting” position.
- Repeat with any remaining creme brûlées.
- Allow the creme brûlées to cool to room temperature, about 30 minutes. Then, transfer them to the fridge to chill (at least 4 hours but overnight is preferred).
- Add 1/2 tablespoon to each creme brûlée and gently melt it with a kitchen torch. Allow the first sugar layer to harden (about 1 minute) and repeat with another 1/2 tablespoon of sugar.
- Garnish with fresh berries and whipped cream (both optional). Serve immediately.
- Make sure to use cream in this recipe as milk won’t thicken enough to set.
Save the egg whites for meringues or omelets!
- If you don’t have vanilla beans or vanilla bean paste, vanilla extract will work as well.
- I like to brûlée the sugar in two batches to ensure that it creates a nice crust that doesn’t burn. Trust me, it works!
- Using your oven’s broiler is not a great way to brûlée sugar; it’s uneven, and it can burn too easily! Kitchen touches are inexpensive and available at most kitchen supply stores; I highly recommend using one for creme brûlée!