30-Minute Instant Pot Silky Vanilla Creme Brulee
Rich, silky custard dessert made effortlessly in the Instant Pot with heavy cream, egg yolks, and vanilla. The pressure cooker creates perfectly smooth custards that chill to the ideal creamy texture, topped with caramelized sugar that cracks under a spoon. Perfect for dinner parties or special occasions when you want an elegant dessert without the fuss of a water bath. The Instant Pot method ensures even cooking and eliminates the guesswork of traditional oven custards.
Ingredients
- 2 ½ cups Heavy Cream
- 8 tablespoons granulated Sugar
- 2 teaspoons Vanilla extract
- ¼ teaspoon Salt
- 8 large Egg Yolks
- 1 teaspoon granulated Sugar, per ramekin for caramelizing
Instructions
- 1
Separate egg whites from yolks, placing yolks in medium mixing bowl and refrigerate whites for other uses
- 2
Pour cream into medium saucepan, add vanilla and salt, and warm over medium heat until very warm to touch
- 3
Add sugar to egg yolks and mix well
- 4
Temper egg yolk mixture by pouring small amount of warmed cream into bowl, mix well, then add remaining cream and mix
- 5
Strain mixture through mesh strainer
- 6
Pour cream mixture into ramekins until 85% full, remove surface bubbles with spoon, and seal tops with foil
- 7
Add water and steamer rack to Instant Pot, place ramekins on rack and stack if necessary
- 8
Pressure cook at low pressure for 15 minutes, followed by 15 minutes natural release
- 9
Check doneness by testing one ramekin - center should jiggle slightly but not edges
- 10
Cool on rack for one hour, then refrigerate for at least 4 hours
- 11
When ready to serve, spread sugar evenly over each custard and torch to caramelize
Tips
Test doneness by checking if only the center jiggles slightly - if the whole custard moves, cook 3 minutes more.
Strain the custard mixture to ensure silky smooth texture and remove any lumps.
If you don't have a torch, place ramekins under broiler to caramelize the sugar topping.
Good to Know
Refrigerate covered for up to 3 days. Add sugar topping just before serving.
Make custards up to 2 days ahead. Add caramelized sugar topping just before serving.
Serve chilled with caramelized sugar topping. Allow to sit 2 minutes after torching before serving.
Common Mistakes
Strain the mixture to avoid lumpy texture from cooked egg bits.
Don't skip natural pressure release to avoid curdling the custards.
Add sugar topping just before serving to maintain crispy texture.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this without a torch?
Yes, place ramekins under the broiler for 1-2 minutes to caramelize the sugar topping, watching carefully to prevent burning.
How long will these keep in the refrigerator?
The custards will keep covered for up to 3 days. Add the caramelized sugar topping just before serving for best texture.
What if I don't have ramekins?
Use any small oven-safe dishes like custard cups or small mason jars. Adjust cooking time if using significantly different sizes.