30-Minute Instant Pot Creme Brulee
This classic French dessert gets a modern twist using the Instant Pot for perfectly silky custard every time. Rich heavy cream and vanilla create the luxurious base, while egg yolks provide that signature creamy texture. The pressure cooking method ensures even, gentle cooking without the guesswork of a traditional water bath. After chilling, a sprinkle of brown sugar gets torched to create that iconic crispy caramelized top that cracks satisfyingly under your spoon. Perfect for dinner parties or special occasions when you want an elegant dessert that looks impressive but is surprisingly manageable to make.
Ingredients
- 2 cups heavy cream
- ½ cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons brown sugar, for caramelizing
- 1 cup water
Instructions
- 1
Heat the heavy cream in a saucepan until hot but not boiling, then remove from heat
- 2
Whisk together granulated sugar and egg yolks in a bowl until well combined
- 3
Slowly pour the hot cream into the egg mixture while whisking constantly
- 4
Stir in vanilla extract and salt
- 5
Strain the mixture through a fine-mesh sieve into ramekins
- 6
Place trivet in Instant Pot and add water, then arrange ramekins on trivet
- 7
Close lid, set valve to sealing, and cook on high pressure for 8 minutes
- 8
Allow natural pressure release for 10 minutes, then manually release remaining pressure
- 9
Carefully remove ramekins and let cool, then refrigerate for at least 2 hours
- 10
Sprinkle brown sugar on top of each custard and caramelize with kitchen torch before serving
Tips
Strain the custard mixture to ensure completely smooth texture without any lumps from the egg yolks
Cover ramekins with foil to prevent condensation from dripping onto the custard surface during cooking
Chill custards completely before torching - cold custard prevents the sugar from melting the custard underneath
Good to Know
Refrigerate covered for up to 3 days. Add caramelized sugar topping just before serving.
Make custards up to 2 days ahead. Store covered in refrigerator and torch sugar topping when ready to serve.
Serve chilled in ramekins immediately after torching the sugar top for best texture contrast.
Common Mistakes
Don't let cream boil or it may curdle the eggs when combined
Temper eggs slowly to avoid scrambling - add hot cream gradually while whisking
Don't skip straining or custard may have lumps from cooked egg pieces
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a kitchen torch?
Yes, place ramekins under broiler for 1-2 minutes watching carefully, but torch gives better control and more even caramelization.
What if I don't have ramekins?
Use any small oven-safe dishes like custard cups or small mason jars that fit in your Instant Pot with the trivet.
How long will these keep in the refrigerator?
Custards keep well covered for up to 3 days, but add the caramelized sugar topping just before serving for best texture.