How to Make Creme Brûlée | Instant Pot

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homemade brulee

Instant Pot Creme Brûlée

If you’ve ever wanted to know how to make creme brûlée, 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.

brown sugar with butter

Does The Creme Brûlée Need To Be Covered While Cooking?

Yes in the Instant Pot. By covering, it allows the creme brûlée to keep from having moisture drop into the ramekin.

adding heavy cream

How Can I Tell When Then Creme Brûlée Is Done?

The custard mix will be jiggly and set around the edges. You should also be able to put a knife into the middle and have it come out clean.

creme brule in instant pot

How Long Is This Cooked In The Instant Pot?

You will cook the custard on low for 13 minutes. The Instant Pot also needs to have natural release for 15 minutes.

torching top of creme brule

Do You Need To Serve With Caramel Sauce?

You do not, but’s its so good. You could instead sprinkle some coarse sugar on top and use the torch to caramelize it.

homemade brulee
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5 from 1 vote

Delicious Creme Brûlée In The Instant Pot

Discover a shortcut to exquisite Creme Brûlée with the Instant Pot. This simplified recipe ensures a creamy custard with minimal effort. After a quick chill, a touch of sugar caramelizes to perfection under the broiler, delivering the iconic crackle. Elevate dessert effortlessly with this Instant Pot twist on the classic French favorite.
Course: Dessert, Holiday
Cuisine: French
Author: Regina Sober


Creme Brûlée

  • 1/2 cup dark brown sugar
  • 2 1/2 cups heavy cream room temp
  • 1/2 teaspoon vanilla
  • 3 large egg yolks

Caramel Sauce

  • 1/2 cup sugar
  • 1 Tablespoons water
  • 1/3 cup hot water
  • 1/2 teaspoon vanilla


Creme Brûlée

  • 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.

Caramel Sauce

  • 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.


YouTube video

Dessert Tips

  • 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)
We've taken the delicious creme brule and made it in the Instant Pot. This makes it quicker to enjoy this beloved smooth dessert.

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5 from 1 vote (1 rating without comment)

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