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Instant Pot Creme Brulee with strawberries on top
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Easy Vanilla Bean Creme Brulee

Creme brulee is traditionally baked in a bain marie water bath in the oven for an hour. With the Instant Pot, it couldn’t be easier to make deliciously smooth, creamy creme brulee with that crunchy burnt sugar shell in less than half the time. Vanilla bean paste makes this dessert extra special, but feel free to use pure vanilla extract if you don’t have it on hand.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Instant Pot Dessert Recipes
Cuisine: French
Servings: 4
Author: Lisa Childs

Equipment

Ingredients

  • 2 cups heavy cream
  • 2 teaspoons vanilla bean paste or pure vanilla extract
  • 8 egg yolks
  • 1/4 cup sugar plus 1/4 cup for topping
  • 1 cup water
  • 12 raspberries

Instructions

  • In a small pot over medium high heat, combine cream and vanilla bean paste until steaming. Do not boil. Remove from heat.
  • In a separate small bowl, whisk egg yolks and sugar until light and smooth. 
  • While whisking, slowly pour the hot cream into the egg yolks to temper the eggs and whisk completely.
  • Pour the cream mixture through a fine mesh strainer equally into 4, 8 ounce ramekins. Cover with foil.
  • Pour water into Instant Pot and add the trivet.
  • Place the ramekins on top of the trivet.
  • Close the lid, turn the knob to Sealing.
  • Press Manual or Pressure Cook button, and adjust time to 10 minutes. Then press the Pressure Level button and adjust to low pressure. If your Instant Pot does not have a low pressure button, adjust the time to 8 minutes.
  • When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
  • Carefully remove the ramekins and place them on a cooling rack. Let the creme brulee cool to room temperature, then refrigerate at least 6-8 hours or overnight. 
  • To serve, remove the creme brulee from the fridge and remove the foil. Sprinkle 1/4 cup of sugar evenly over the top of the creme brulee and shake to distribute it evenly. Using a kitchen torch, quickly torch the sugar in small circles until the sugar is completely caramelized. Keep the torch moving to evenly melt the sugar.
  • Alternatively, place the ramekins on a cookie sheet and broil on high until the sugar is bubbly and browned.
  • Let cool for 1 minute, then top with raspberries and enjoy!

Notes

  • To make this recipe low carb, swap out the sugar for your favorite sweetener and omit the sugar crust!