Instant Pot Creme Brûlée

Julia Child quote and creme brûlée being prepared with a kitchen blowtorch.

If you’re looking for an excuse to buy a kitchen blow torch, this is it! This velvety and decadent French dessert is a crowd pleaser, as it comes with a show.

creme brûlée, French dessert, custard, cream

dessert

French

Yield: 6

Author: don't eat THE PLATE (www.donteattheplate.com)

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Creme Brûlée

This creme brûlée is cooked in the instant pot, then finished with a blow torch or under the broiler, making it a foolproof version. This velvety custard with a crunchy sugar topping is decadence in a cup.

Prep time: 10 MinCook time: 28 MinInactive time: 4 H & 23 MTotal time: 5 H & 1 M

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Ingredients

Custard

• 2 cups heavy cream
• 6 Tbsp granulated sugar
• 1 1/2 tsp vanilla
• a pinch of sea salt
• 6 large egg yolks

sugar topping

• 3/4 tsp of granulated sugar for each ramekin
• blow torch or broiler

Instructions

For the custard

1. Separate egg whites from egg yolks. Place yolks in a medium sized bowl. Egg whites can be saved in an airtight container in the refrigerator to be used in another recipe for 1-2 days.
2. Pour cream into a medium sauce pan and add vanilla and salt. Over medium low heat, warm the mixture to 70° F - 80° F, stirring occasionally. Remove from heat and set aside.
3. Add 6 Tbsp sugar to egg yolks and whisk to mix well. Temper the egg mixture by adding 1/4 cup of the warm cream, then whisk. When it is well mixed, add another 1/4 cup of the warm cream mixture and whisk to mix again. Add 1/2 cup of the warm cream mixture and mix. Slowly add the remainder of the cream mixture and mix well.
4. Using a fine mesh strainer, pour the custard mixture into 6 6oz ramekins, leaving a little bit of space at the top (I usually pour it just to where the ramekin has an outward indentation). Cover each ramekin tightly with aluminum foil.
5. Pour 1 1/2 cups of water into the pot of the instant pot. Place the trivet in the bottom of the pot and stack the ramekins 3-4 on the bottom level and 2-3 on the top level. I actually prefer to use a silicone sling so I can stack them before placing them in the instant pot. The ramekins are also much easier to remove from the instant pot this way.
6. Pressure cook on LOW for 13 minutes. After a 15 minute natural release, manually release the rest of the pressure. Remove the ramekins and cool on a wire rack until you can handle them to put them in the refrigerator. Refrigerate for at least 4 hours, but overnight as preferable.
7. When you're ready to serve the creme brulee, spread 3/4 tsp sugar evenly over each ramekin. Use a kitchen blow torch to caramelize the sugar until it is bubbly and amber colored. Let sit for several minutes to allow the sugar to crystalize into a hard shell. (If you don't have a blow torch, you can also do this step in the broiler of your oven...but be careful and watch them closely as they can quickly go from raw sugar to burnt.)

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