The BEST Instant Pot Créme Brûlée Recipe – FOOD is Four Letter Word (2024)

Prep time: 4 hours 30 minutes

Cook time: 4 minutes

Serves: 6

Method

• 1)

  Pour 2 Cups of Heavy Cream into a sauce pan and heat on low just until it starts to simmer and turn off the heat.

• 2)

  In a large bowl, combine the 4 Egg Yolks, ⅓ Cup Granulated Sugar and 1 Teaspoon Vanilla Paste with a whisk until it looks smooth. While slowly whisking the egg mixture, drizzle in a ¼ Cup of the hot cream – stir until it’s smooth. Slowly drizzle in the rest of the cream, stirring the whole time.

• 3)

  Pour the custard through a fine mesh strainer. Fill each 4oz ramekin with ½ Cup of the custard. This recipe will fill six 4oz ramekins perfectly. Seal the top of each ramekin with foil.

• 4)

  Pour 1 Cup of water into the Instant Pot and place the trivet into the pot. Stack the ramekins into the pot, 3 on the bottom and 3 on top. Seal the lid and choose LOW Pressure and set for 4 Minutes. Once the timer is up, wait 25 minutes for a natural pressure release, if the pin hasn’t dropped, switch the knob to venting and open the lid when the pin drops. Carefully remove the ramekins and remove the foil (it should be set and very jiggly). Let them completely cool at room temp – usually takes about an hour. Refrigerate for 3 hours before serving (or refrigerate for up to 3 days).

• 5)

  When you’re ready to serve, sprinkle 1½ Teaspoons of Granulated Sugar on top of each ramekin. Hold the ramekin and lightly shake around to get an even coating of sugar. Use a kitchen torch to caramelize the sugar topping, it should look like a golden brown color. Let the sugar cool for a minute and harden. Serve with berries and Enjoy!

↓ Supplies to make this recipe ↓