The Instant Pot: Crème Brûlée


IMG_6572.JPGWell, I wouldn’t normally make this, but the Instant Pot has me making all sorts of things I shouldn’t make. Stop being so easy, Instant Pot!!!

I took this recipe right from the book that comes with the pot. Why mess around with what’s obviously tried and true?


  • 2 cups heavy cream
  • 6 egg yolks
  • 3/4 cup sugar
  • 1 tbls. vanilla
  • 1 tsp. salt
  • turbinado sugar for topping


  1. Place the trivet into the Instant Pot and pour two cups of water in below.
  2. Crack eggs into a mixing bowl, add sugar and whisk well.
  3. Add cream and vanilla and whisk just until combined, do not whip!!
  4. Pour the mixture through a strainer. Instant Pot suggests you pour it into a container with a spout in order to transfer the mixture to the ramekins. I just strained it right into the ramekins.
  5. Cover ramekins tightly with tin foil and place in the pot.
  6. Place lid on pot and set to 10 minutes on manual.
  7. Use the natural release method once it’s done.
  8. Remove ramekins from pot and allow to cool, uncovered for 30 – 45 minutes on your counter.
  9. Wrap ramekins in plastic wrap and place in fridge for 3 – 4 hours.
  10. Remove plastic wrap, sprinkle with turbinado sugar, and either use a torch or place ramekins under your broiler for 5 minutes to caramelize.



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