Instant Pot Crème Brule
If you’ve ever wanted to know how to make crème brule, but were not sure you could. We’ve taken this recipe and converted it into a dessert you can make in the Instant Pot. This simplifies and cuts down the time to make it, so you spend less time in the kitchen. I love it when recipes are time savers and this recipe checks those boxes.
Perfect for serving at holidays, when you have guests or just because you really love it.
Tools you need:
3-6 ramekins that are meant for cooking
2 cups of water for Instant Pot
1/2 cup dark brown sugar
2 1/2 cups heavy cream, room temp
1/2 teaspoon vanilla
3 large egg yolks
In a saucepan add the brown sugar and cook over medium-high heat, whisking constantly, until smooth and bubbling – about 5 minutes.
Gradually whisk in the cream – BE CAREFUL, mixture may spit and steam a bit!
Return the mixture to a boil, whisking constantly.
Add the salt and vanilla.
In a large heatproof bowl, whisk the egg yolks.
Add 3/4 cup of cream mix into the eggs, constantly stirring to temper the eggs.
Very slowly whisk in the hot cream mixture and add the egg mix into the rest of the creme mix, being careful to not scramble the eggs.
Strain the mixture through mesh strainer.
Pour the mix into ramekins.
Add 2 cups of water into Instant Pot.
Place ramekins into Instant Pot, using a trivet to have the ramekins stacked.
Cover the top ramekins with aluminum foil.
Close the Instant Pot and select low power for 13 minutes. (we used the rice setting for 12 minutes on low).
Allow natural release for 15 minutes.
Remove the ramekins. The creme brule should be a little jiggly, but solidified.
Allow to cool and then use the kitchen torch to brown the top.
Making Caramel Sauce
1/2 cup sugar
1 Tablespoons water
1/3 cup hot water
1/2 teaspoon vanilla
Add the sugar and tablespoon of water in a small pot.
Allow to cook on medium heat unstirred until it reaches a light amber color (about 6 minutes)
Add the additional water and stir until smooth.
Remove from heat to cool, then add the vanilla.
To serve, take the cooled caramel sauce and equally pour over each ramekins. Place a dollop of whipped cream on and serve.
- If your heavy cream is not warm and is cold, it could cause the brown sugar mix to harden. All is not lost, warm it up and keep stirring. It will melt into mix.
- Depending on the size of your ramekins determines how many you will use (and fit into Instant Pot)