Imagine cracking through a perfectly caramelized sugar crust to reveal a silky, smooth custard that melts on your tongue – all without spending hours in the kitchen. This Instant Pot Creme Brulee is the ultimate dessert hack that will transform you from home cook to culinary genius in just 45 minutes! Forget complicated French pastry techniques; we're about to make restaurant-quality creme brulee that will have your guests thinking you trained in a Parisian kitchen.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1 tsp vanilla extract
- Additional sugar for caramelizing
Instructions
- Prepare equipment: Gather a 7-inch round baking dish that fits inside your Instant Pot, 4 individual ramekins, and a wire rack or trivet.
- In a medium mixing bowl, whisk egg yolks and granulated sugar together until smooth and pale yellow, creating a creamy consistency.
- Heat heavy cream in a saucepan over medium heat until it reaches just below a simmer, with small bubbles forming around the edges. Do not allow to boil.
- Slowly pour the hot cream into the egg mixture, whisking continuously to temper the eggs and prevent curdling. This process ensures a smooth custard base.
- Add vanilla extract and mix thoroughly to incorporate the flavor throughout the custard.
- Strain the mixture through a fine-mesh sieve to remove any potential egg solids, ensuring a silky texture.
- Pour the custard evenly into ramekins or the round baking dish.
- Add 1 cup of water to the Instant Pot inner pot, then place the trivet or rack inside.
- Carefully place the filled ramekins or baking dish on the trivet, covering with aluminum foil to prevent water condensation.
- Close the Instant Pot lid, set valve to sealing, and cook on high pressure for 10 minutes.
- Allow natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Remove ramekins and refrigerate for at least 2-3 hours or overnight to completely chill and set the custard.
- Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crisp top. Alternatively, use your oven's broiler, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 2-3 minutes before serving to create the classic creme brulee crack.
Tips
- Temperature is Key: When tempering eggs, ensure your cream is hot but not boiling to prevent scrambling.
- Strain for Silkiness: Always strain your custard mixture to achieve that ultra-smooth texture.
- Chilling Matters: Allow sufficient refrigeration time for the custard to set completely.
- Caramelization Technique: When torching the sugar, move quickly and evenly to create a uniform golden crust.
- Ramekin Selection: Use shallow, wide ramekins for the best sugar-to-custard ratio.
- Make Ahead Friendly: This dessert can be prepared a day in advance, making it perfect for entertaining.
- Torch Alternative: If you don't have a kitchen torch, your oven's broiler works well – just watch it carefully to prevent burning.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 4g
Fat: 38g
Saturated Fat: 23g
Cholesterol: 260mg
