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Instant Pot Crème Brûlée Recipe

This rich and creamy Instant Pot Crème Brûlée is a foolproof way to achieve a silky custard with a crisp caramelized sugar topping.
Using a pressure cooker simplifies the process, making this indulgent French dessert easier and quicker than traditional methods.
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Prep Time 5 minutes
Total Time 45 minutes
Course Dessert
Cuisine French
Servings 4

Equipment

  • Instant Pot (or any electric pressure cooker)
  • Ramekins (four 8-ounce)
  • Culinary torch (or broiler)

Ingredients
  

Custard:

  • 2 cups heavy cream
  • 6 egg yolks
  • 6 tablespoons granulated sugar
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cinnamon
  • 1½ teaspoons vanilla extract

Crust:

  • ¼ cup granulated white or raw sugar 1 tablespoon per ramekin

Instructions
 

  • Warm the Cream: Pour the heavy cream into a microwave-safe bowl and heat for 45 seconds until slightly warm.
  • Mix the Custard: In the same bowl, whisk in the egg yolks, sugar, nutmeg, cinnamon, and vanilla extract until fully blended.
  • Prepare Ramekins: Divide the mixture evenly into four 8-ounce ceramic ramekins and cover each with foil.
  • Set Up Instant Pot: Pour 2 cups of water into the Instant Pot and place a trivet inside.
  • Arrange Ramekins: Stack the covered ramekins in two layers on the trivet in a crisscross pattern.
  • Pressure Cook: Secure the lid, set the valve to "Sealing," and cook on High Pressure for 15 minutes. Let the pressure release naturally for 15 minutes, then perform a quick release. Let the ramekins rest in the Instant Pot for 5 more minutes before removing.
  • Chill the Custard: Uncover the ramekins and refrigerate for at least 4 hours (preferably overnight) until firm.
  • Caramelize the Sugar: Sprinkle 1 tablespoon of sugar over each chilled custard and use a culinary torch or broiler to caramelize the top until golden and crisp. Serve immediately.

Notes

  • The custard will appear slightly wobbly when removed from the Instant Pot but will set fully in the fridge.
  • For a holiday variation, replace ½ cup of the heavy cream with eggnog.
  • If using a broiler to caramelize, place ramekins under high heat for about 1-2 minutes, watching closely to prevent burning.
Keyword Caramelized sugar topping, Easy crème brûlée recipe, French custard recipe, Instant Pot dessert, instant pot recipes, Pressure cooker custard
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