Instant Pot crème brûlée delivers a restaurant-quality dessert with minimal fuss. The pressure cooker produces an ultra-smooth, silky custard without a traditional water bath, and the finished dish—creamy vanilla custard topped with a crisp caramelized sugar crust—is elegant and impressive.
This dessert is ideal for holidays, dinner parties, anniversaries, or any special occasion. Prepare the custards ahead of time, chill them, and caramelize the sugar topping just before serving for best results.
Plan ahead: the custards need time to cool and chill for at least 3 to 4 hours, and they can be refrigerated for up to 2–3 days before you torch the sugar. The make-ahead nature makes this a convenient choice when entertaining.
What You’ll Like About This Dish
Restaurant quality. Velvety custard with a crackable caramel top.
Instant Pot convenience. No oven water bath required.
Make-ahead friendly. Chill for several hours or up to a few days.
Elegant presentation. Perfect for gifting or special events.
Ingredient Notes
- Sugar – Sweetens the custard and caramelizes to form the brûlée top.
- Egg yolks – Provide richness and a smooth, creamy texture.
- Vanilla extract – Gives the classic crème brûlée flavor.
- Almond extract – Optional; adds a subtle, complementary note.
- Salt – Enhances and balances the sweetness.
- Heavy cream – Creates the silky, luxurious custard.
- Extra sugar – Used to form the caramelized topping just before serving.
Steps to Make Instant Pot Crème Brûlée
- Whisk sugar, egg yolks, vanilla, almond extract (optional), and a dash of salt until smooth.
- Slowly whisk in the heavy cream, taking care to avoid creating bubbles.
- Strain the custard through a fine-mesh sieve to remove any bits or bubbles and then divide it among ramekins.
- Cover each ramekin tightly with foil.
- Place a trivet in the Instant Pot and add 1 cup of water.
- Arrange the ramekins on the trivet; stacking in two layers is fine if space requires it.
- Pressure cook on low for the recommended time (about 14 minutes in many models).
- Allow a natural pressure release for roughly 15 minutes, then release any remaining pressure.
- Transfer the ramekins to a rack to cool for about 20 minutes, then refrigerate, covered, for at least 3–4 hours or up to 2–3 days.
- When ready to serve, sprinkle about 2 teaspoons of superfine or granulated sugar over each chilled custard.
- Use a culinary torch to caramelize the sugar into a crisp top, holding the torch a few inches away and moving it continuously to avoid scorching. Alternatively, use a preheated oven broiler and watch carefully.
- Serve plain or with fresh berries, sliced fruit, or a dollop of whipped cream.
Tips
- Strain the custard for the smoothest texture.
- Tap the ramekins lightly before cooking to help release trapped bubbles.
- If your Instant Pot has a low-pressure option, use it to reduce the chance of curdling.
- Keep the torch moving and hold it several inches away to create an even caramel without burning the edges.
Recipe Variations
- Vanilla bean. Scrape the seeds from a vanilla bean for a richer, speckled custard.
- Coffee. Stir in a small amount of espresso powder for a mocha variation.
- Citrus. Add a teaspoon of orange or lemon zest to brighten the flavor.
- Liqueur. Fold in a splash of Grand Marnier, amaretto, or Irish cream after tempering for an adult twist.
Serving Suggestions
- Serve with fresh berries or sliced fruit for freshness and color.
- Add whipped cream for extra richness if desired.
- Pair with shortbread or butter cookies for contrast in texture.
- Finish with a small mint sprig for a polished presentation.
How to Store
Refrigerate: Cover and refrigerate the cooked, un-torched custards for up to 2–3 days.
Freeze: Freezing is not recommended; frozen custard can weep and lose its silky texture.
More Instant Pot Desserts
Consider other pressure-cooker desserts if you enjoy this method, such as pumpkin crème brûlée or chocolate pots de crème, which also adapt well to the Instant Pot.
Instant Pot Crème Brûlée
Diana Rattray
Pin It
Start Cooking
Save Recipe
Ingredients
- 6 tbsp granulated sugar, (75 grams)
- 7 large egg yolks
- 1 ½ tsp vanilla extract
- ¼ tsp almond extract (optional)
- 1 dash fine salt
- 1 pint heavy cream, (454 grams)
- 1 cup water
Topping
- 4 tbsp sugar, superfine or granulated
Recommended Equipment
-
5-ounce ramekins
-
Culinary torch
-
Instant Pot (6-quart recommended)
-
Fine-mesh strainer or sieve
Instructions
-
Make the Custard: In a medium bowl, whisk together 6 tablespoons granulated sugar, the egg yolks, vanilla extract, optional almond extract, and a dash of salt until smooth. Gradually whisk in the heavy cream, avoiding bubbles. Strain the mixture through a fine-mesh sieve and divide evenly among six 5-ounce ramekins.
-
Pressure Cook: Pour 1 cup of water into the Instant Pot and place a trivet inside. Cover the ramekins with foil and arrange them on the trivet (two layers are fine if needed). Lock the lid, set the valve to sealing, and pressure cook on low for 14 minutes. Let the pressure release naturally for 15 minutes, then release any remaining pressure and remove the ramekins.
-
Cool: Let the ramekins cool on a rack for about 20 minutes, then uncover and transfer them to a baking pan. Cover with plastic wrap and refrigerate for at least 3–4 hours or up to 2–3 days.
-
Brûlée: Just before serving, sprinkle about 2 teaspoons of superfine or granulated sugar over each chilled custard. Carefully caramelize the sugar with a torch until it forms a hard, crackable crust. Repeat for remaining ramekins. If you don’t have a torch, use a preheated oven broiler and watch closely while the sugar melts and browns.
-
Serve and Enjoy: Serve immediately after caramelizing. Garnish with fresh berries, sliced fruit, a dollop of whipped cream, or a small mint sprig if desired.
