• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Mind "Full" Mom
  • Recipe Index
    • Breakfast Recipes
    • Main Courses
      • 30-Minute Meals
      • Easy Pork Recipes
      • Beef Recipes
      • Soup, Stew, and Chili Recipes
      • Sandwiches, Burgers, and Wraps
      • Vegetarian Recipes
    • Slow Cooker Recipes
    • Instant Pot
    • Appetizers
    • Beverage Recipes
    • Breads and Muffins
    • Allergy Friendly Recipes
      • Dairy Free
      • Gluten Free
      • Paleo
      • Vegan
      • Low Carb
    • Pasta
    • Snacks
    • Side Dishes
    • Desserts
  • Instant Pot
    • Start Here: Instant Pot 101
    • All Instant Pot Recipes
    • Healthy Instant Pot Recipes
    • Sign Up for Instant Pot Tips and Recipes
  • About Me
    • Contact
    • Work With Me
    • Cystic Fibrosis
  • Free Instant Pot Secrets
  • Free Meal Plans
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Instant Pot
  • About Me
  • Free Instant Pot Secrets
  • Free Meal Plans
  • Subscribe to Newsletters
  • Recipes
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Real Food » Instant Pot » Instant Pot Creme Brulee

    Instant Pot Creme Brulee

    By Kristen Chidsey | 32 Comments | Published February 1, 2021 | Updated February 1, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

    Pin
    Share
    Jump to Recipe Print Recipe
    Creme brulee has never been easier to make at home! This recipe for Instant Pot Creme Brulee comes together in minutes and is baked to creamy perfection in the moist heat of the Instant Pot.

    Creme brulee has never been easier to make at home! This recipe for Instant Pot Creme Brulee comes together in minutes and is baked to creamy perfection in the moist heat of the Instant Pot.

    The Instant Pot is the perfect vessel to make this classic French Dessert. The custard is heated evenly and the results are a creamy, rich, luscious custard that is the perfect ending to any special meal. Be prepared to WOW with this easy Instant Pot dessert recipe!

    One custard cup filled with caramelized creme brulee. Raspberries, instant pot and vanilla bean to the side.

    What is Creme Brulee?

    If you have never had Creme Brulee, you may be asking yourself, what is it? 

    French for "burnt cream," creme brulee is a custard made with eggs, whipping cream, salt, sugar, and vanilla. But the magic comes when this baked custard is topped with sugar and then caramelized with the help of a kitchen torch or simply a broiler.

    Creme Brulee is creamy, and crunchy and warm, and cool all at the same time.  Sweet but not overly sweet and hinted with rich notes of vanilla. Creme Brulee really is SIMPLE perfection.

    Most people think this classic French dessert is complicated to make at home, yet it could not be simpler. Especially when you make it in the Instant Pot.

    Why the Instant Pot is Best for Creme Brulee

    Typically creme brulee is made by baking slowly in a water bath. A water bath is a pan of water that is placed in the oven when delicate dishes like cheesecakes or custards bake. A custard needs to have moist heat when baking to prevent it from becoming a rubbery texture.

    This is why the Instant Pot becomes the perfect kitchen tool to make creme brulee--the electric pressure cooker uses water and pressure to cook with moist heat--essential for just the right texture in a baked custard. The instant pot is also a great tool for making homemade yogurt, chicken stock, and dried beans.

    Now that you know WHY the instant pot makes the BEST tool for cooking creme brulee, let's get started on making this easy recipe for creme brulee.

    Ingredients and Tools Needed

    Ingredients for creme brulee labeled on white counter.

    • Egg Yolks: Creme Brulee only calls for egg yolks, but don't throw away the egg whites. Use them for Mediterranean Frittata or Asparagus Frittata.
    • Cream: It is best to use pure heavy whipping cream to achieve the best texture for creme brulee. Look for one without carrageenan or other stabilizers (it should just read cream on the ingredient label.)
    • Vanilla Bean: While vanilla beans are traditional in creme brulee, you can use pure vanilla extract instead.
    • Ramekins: You need three 6-ounce heat-safe ramekins for this recipe.
    • Kitchen Torch: This is optional, a broiler will work nearly as well!

    Step-By-Step Directions

    • In a large mixing bowl, whisk together the egg yolks, sugar, and salt together.
    • Cut open the vanilla bean pod and scrape out the vanilla beans into the mixing bowl.

    Vanilla bean pod split open open mixing bowl of custard

    • Place the cream in the microwave and warm for 45 seconds to 1 minute. You don't need to measure the temperature, just make sure the cream is very warm to your touch but not boiling--between 150-185 degrees.

    A digital thermometer inserted into a glass measuring cup of warm cream. Temperature reads 170

    • Whisk in a tablespoon or two of the warm cream into the egg yolk mixture, stirring constantly. This is called tempering. DO NOT ADD ALL THE CREAM AT ONCE OR YOU WILL SCRAMBLE THE EGG YOLKS.

    Warm cream being poured into the eggs and sugar with whisk to side

    • Once you have whisked in the small amount of warm cream, add the remaining cream, stirring constantly.

    A metal whisk whisking the custard in a glass bowl

    • Transfer the mixture evenly between the custard cups and cover each cup with foil.
    • Place a trivet into the inner pot of your instant pot and pour in cold water. Place the custard cups on top of the trivet.

    3 custard cups covered with foil and place on trivet inside instant pot

    • Cook on High Pressure for 7 MINUTES--yes, 7 minutes is it!
    • Let naturally release for 5 minutes and then do a quick release of any remaining pressure. This is really important to keep the custard super smooth and creamy. DO NOT BE TEMPTED TO DO A QUICK RELEASE OF PRESSURE.
    • Carefully remove the custard cups and take the foil off and let them cool for at least 30 minutes.
    • Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

    3 custard cups on trivet cooling after baking in instant pot

    • Remove from refrigerator 15-30 minutes before serving, to let the custard cups come closer to room temperature. This helps to prevent the custard cups from cracking when heated, so do not skip this step.
    • Right before serving, top each cup with a teaspoon or two of sugar and then using a kitchen torch or broiler brown the sugar.

    Sprinkling sugar on top of set creme brulee.

    How do you brown the sugar on Creme Brulee?

    To brulee the sugar, you can opt to use a kitchen torch or simply use your oven's broiler.

    To use a kitchen torch, place the flame of the torch about 2 inches above the custard and in a circular motion, melt the sugar to form a caramelized topping.

    To use your oven broiler to caramelize the sugar for creme brulee, simply place the custard cups that have been sprinkled with sugar on a cookie sheet and place under your broiler for 3-4 minutes, watching carefully not to burn.

    The sugar will become caramelized and harden so that a spoon must crack the surface. The contrast between the caramelized sugar and the soft, creamy custard is absolute perfection.

    Spoon dishing out a bite of caramelized cremebrulee.

    IS IT NECESSARY TO USE VANILLA BEANS FOR CREME BRULEE?

    By scraping out the inside of a vanilla bean pod, you achieve absolutely incredible vanilla flavor. However, vanilla beans are expensive. You will still have delicious creme brulee if you use vanilla extract. Just be sure to use PURE vanilla extract. This is not the time to be using imitation vanilla.

    If you are using vanilla beans for this recipe, simply cut open a vanilla bean pod and use the back of your knife to scrape out ½ of one side of the vanilla bean pod (save the remaining pod to use in future recipes.)

    IS IT NECESSARY TO WARM The CREAM?

    Yes, I highly recommend warming cream BEFORE whisking into the custard from creme brulee.

    This helps the creme brulee recipe turn out better for 2 reasons. The warm cream helps to dissolve the sugar, creating a smooth custard and a warmer custard will cook more evenly.

    Recipe Tips and Troubleshooting

    • Before browning the sugar, it is best to let the creme brulee come to room temperature for 15-30 minutes. This helps the glass custard cups from cracking. Cold glass CAN break when exposed to high heat--while it is very rare, better to be safe.
    • Not Cooked? If you open your instant pot and your custard is still liquid in the center, don't panic. Replace the foil on the custard cups, place them back in your instant pot and cook for an additional 2 minutes on high pressure.
    • Doubling the Recipe: If you would like to double this recipe, simply double the ingredients and carefully stack the custard cups on top of each other in the instant pot.
    • Water Temperature: Remember to use cold water not warm water in the bottom of your instant pot--this helps the instant pot to the proper temperature.

    More Instant Pot Dessert Recipes

    • Instant Pot Lava Cakes
    • Instant Pot Chocolate Cheesecake
    • Instant Pot Cheesecake
    • Instant Pot Pumpkin Cheesecake

    I hope you enjoy this classic, yet easy French Creme Brulee recipe, and I would love for you to share your experience in the comments below. 

    Ramekin with creme brulee topped with fresh raspberries and mint.

    Instant Pot Creme Brulee

    The Instant Pot is the perfect vessel to cook this classic French Creme Brulee. Itis an easy, classic recipe for the best creme brulee ever.
    4.85 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Prep Time: 5 minutes
    Cook Time: 7 minutes
    Total Time: 12 minutes
    Servings: 3
    Calories: 335kcal
    Author: Kristen Chidsey

    Ingredients

    For Baked Custard

    • 2 egg yolks (use yolks from large eggs)
    • ¼ fresh vanilla bean pod (scraped) or 1 teaspoon vanilla extract
    • ¼ cup sugar
    • pinch of salt
    • 1 cup heavy whipping cream

    For the Caramelized Sugar

    • 1-2 teaspoons per custard cup
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Prepare your instant pot by placing trivet in the inner pot and pouring 1.5 cups of cold water on the bottom of your pressure cooker.
    • In a large mixing bowl, vigorously whisk together the egg yolks with the vanilla, ¼ cup sugar, and salt.
    • Heat the heavy cream for 45 seconds to 1 minute in the microwave or until very warm but not boiling. You are looking for a temperature between 155-180 degrees.
    • Quickly whisk in 1-2 tablespoons warm cream and then slowly add in the remaining cream, stirring well. 
    • Divide the cream mixture between 6-ounce cup heat-safe ramekins and cover with foil.
    • Place custard cups on the trivet (stacking on top if you double recipe) and close the lid.
    • Cook on high pressure for 7 minutes. Let naturally release for 5 minutes and then do a quick release. Carefully remove custard cups and let cool to room temperature.
    • Refrigerate at least 4 hours or up to 3 days before serving. 
    • Removed custard cups from refrigerator 15-30 minutes before serving. 
    • Right before serving, top each cup with a teaspoon or two of sugar and then using a kitchen torch, place the flame of the torch about 2 inches above the custard and in a circular motion, melt the sugar to form a caramelized topping. Alternatively, place the custard cups under a preheated broiler and watch closely until the sugar is browned. Serve immediately.

    Equipment Needed

    • Electric Pressure Cooker (6 or 8 quart)
    • 6-ounce custard cups

    Notes

    Before browning the sugar, it is best to let the creme brulee come to room temperature for 15-30 minutes. This helps the glass custard cups from cracking. Cold glass CAN break when exposed to high heat--while it is very rare, better to be safe.
    Not Cooked? If you open your instant pot and your custard is still liquid in the center, don't panic. Replace the foil on the custard cups, place them back in your instant pot and cook for an additional 2 minutes on high pressure.
    Doubling the Recipe: If you would like to double this recipe, simply double the ingredients and carefully stack the custard cups on top of each other in the instant pot.
    Water Temperature: Remember to use cold water not warm water in the bottom of your instant pot--this helps the instant pot to the proper temperature.

    Nutrition

    Calories: 335kcal | Carbohydrates: 8g | Protein: 3g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 238mg | Sodium: 35mg | Potassium: 72mg | Sugar: 6g | Vitamin A: 1340IU | Vitamin C: 0.5mg | Calcium: 67mg | Iron: 0.3mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!

    This post was originally posted in 2018 but updated in 2021 with a new video. 

     

    Pin
    Share
    « Instant Pot Chili
    Instant Pot Beef and Barley Soup »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Ali

      February 21, 2021 at 2:21 pm

      I followed the instructions to the T but when I opened the instantpot, all the contents of the ramekins had boiled over into the bottom of the pot. And what was left in each, was very lumpy. Any ideas on what I did wrong?

      Reply
      • Kristen Chidsey

        February 22, 2021 at 7:23 am

        Hi Ali. Can I ask what size your ramekins were and if you covered with foil?

        Reply
        • Laurie

          September 11, 2021 at 3:08 pm

          Hi Kristen. I follow Recipe to the tea and the first two times it turned out great and now the last three times all I do is get a boiled mess inside my pot. I’m using 6 ounce ramekins I’ve got my settings on high pressure I’ve gone between less and normal on the instant pot and I do it for seven minutes. Then I let it rest and release naturally for five minutes and I’ll look at it and it’s all boiled over I cannot figure out what I’m doing wrong from the first times I’ve made it. I divide one recipe between four ramikens.

          Reply
          • Kristen Chidsey

            September 12, 2021 at 5:29 pm

            Hi Laurie, I am sorry you are having issues after having success. You need to be cooking on high pressure. You also want to be sure to hear your cream to the right temperature, that may be what is causing the issue.

            Reply
          • Laurie

            September 23, 2021 at 9:13 am

            Hi Kristen. I finally figured out why the ramekins were boiling over. On the Instapot, if you push pressure cook multiple times, their are three settings (normal, more, less). Most recipes just use normal which is where mine has been set. However, the instapot has to be set to “less” for the creme brûlée I bet this is what is happening to the others with this same problem. You may need to revise the instructions to include this. It is still high pressure but with the less highlighted.

            Reply
            • Kristen Chidsey

              September 25, 2021 at 12:58 pm

              Hi Laurie! Thank you for sharing. However, I have tested this recipe at High Pressure with NORMAL lit up. If adjusted to more, that would explain that boiling over. However, if your pot cooks hot, less may be ideal. Can you let me know the model of IP you have so I can further test with different models. I test all my recipes in 3 different IPs, but you may have one I don't. Thanks for your input!

    2. deepti

      December 23, 2020 at 11:15 pm

      5 stars
      I want to try this recipe on Christmas and I dont have time to get ramkin bowls..can I use any daily use bowls like soup bowls or any glass bowls?

      Reply
      • Kristen Chidsey

        December 24, 2020 at 7:04 am

        Hi Deepti! Unfortunately, this recipe will not work with soup bowls, as they are not safe to cook at the high temperature of the instant pot. If you have glass bowls that are oven and microwave safe, they may work--but because they would be a different size, the cooking time would change and I don't know how to advise without knowing exact dimensions and practicing myself. Sorry I can't make it work for you in time for Christmas---I hope you still have a wonderful holiday.

        Reply
    3. Saralyn

      May 31, 2020 at 12:42 pm

      I would like to make this recipe for Father's Day in a few weeks. I see the custard calls for 1/4 cup sugar and the topping calls for 1-2 tsp sugar per serving, but it looks like the instructions say to add only 1.5 TB sugar to the custard. Does the topping sugar actually come out of that 1/4 cup listed under custard? Thank you for the recipe! I'm looking forward to trying it!

      Reply
      • Kristen Chidsey

        May 31, 2020 at 12:54 pm

        I will clarify--I would use a full 1/4 cup in the custard.

        Reply
    4. dream

      May 10, 2020 at 12:56 pm

      5 stars
      I made this once, and it was perfect! Thank you so much! Delish! If I double the recipe, what time should I cook it to?

      Reply
      • Kristen Chidsey

        May 10, 2020 at 6:14 pm

        The time remains the same--you will just need to stack the ramekins on top of each other. So glad you enjoyed.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Meet A Mind "Full" Mom

    welcomeHi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

    Instant Pot Favorites

    jar of plain yogurt next to instant pot

    Instant Pot Yogurt

    Perfect Hard Boiled Eggs Sliced Open on cutting board

    Instant Pot Hard Boiled Eggs

    Shredded Pot Roast with carrots and Potatoes in white bowl next to Instant Pot.

    Instant Pot Pot Roast

    Whole Chicken on cutting board

    Instant Pot Rotisserie Chicken

    Bowl of Cold Start Yogurt

    Instant Pot Cold Start Yogurt

    Inner pot of instant pot filled dried beans

    Instant Pot Beans

    4 chicken breasts cooked inside instant pot.

    Instant Pot Chicken Breast (Fresh or Frozen)

    How to use the instant pot as a slow cooker

    How to Use Your Instant Pot as a Slow Cooker

    Reader Favorites

    Bowl of Baked Meatballs.

    The Best Baked Meatballs

    slice of egg cheese overnight breakfast casserole with sausage

    Hashbrown Breakfast Casserole

    Creamy and Cheesy Chicken and Rice in yellow casserole dish

    Creamy and Cheesy Chicken and Rice

    Baked Potato on White Plate

    Instant Pot Baked Potatoes

    Chili seasonings labled on wooden board

    DIY Chili Seasoning

    Plate of chicken and bok choy stir fry topped with cilantro.

    Stir-Fried Chicken and Bok Choy

    Platter of Instant Pot Wings next to ranch dressing

    Instant Pot Chicken Wings

    Bowl of slow cooker oatmeal topped with maple syrup and nuts

    Slow Cooker Maple Brown Sugar Oatmeal

    Taco Meat in skillet with wooden spoon

    The Best Taco Meat Recipe

    Homemade Chicken Tenders on platter.

    Homemade Chicken Tenders

    FEATURED ON

    featured

    Footer

    Featured on:

    Websites AMind"Full"Mom has been featured on

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me

    DISCLAIMER: THE SITE DOES NOT PROVIDE MEDICAL ADVICE AND IS FOR INFORMATION PURPOSES ONLY. IT IS NOT INTENDED TO BE A SUBSTITUTE FOR PROFESSIONAL MEDICAL ADVICE OR TREATMENT. AFFILIATE LINKS TO PRODUCTS I GENUINELY LOVE ARE OFTEN INCORPORATED IN MY POSTS. THANK YOU FOR YOUR SUPPORT.

    Copyright © 2020 · A MIND "FULL" MOM