Best Instant Pot Creme Brulee Recipes

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INSTANT POT® CREME BRULEE



Instant Pot® Creme Brulee image

A simple classic dessert that is quick to prepare in the Instant Pot®.

Provided by Susan

Categories     World Cuisine Recipes     European     French

Time 4h50m

Yield 3

Number Of Ingredients 6

1 cup heavy cream
2 egg yolks
2 ½ tablespoons white sugar
1 teaspoon vanilla extract
1 pinch salt
3 teaspoons white sugar, or more to taste

Steps:

  • Place a trivet in a multi-functional pressure cooker (such as Instant Pot®); add 1 cup water.
  • Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
  • Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
  • Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
  • Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 17.4 g, Cholesterol 245.2 mg, Fat 32.3 g, Protein 3.4 g, SaturatedFat 19.3 g, Sodium 87.3 mg, Sugar 14.9 g

INSTANT POT CRèME BRûLéE RECIPE BY TASTY



Instant Pot Crème Brûlée Recipe by Tasty image

A classic dessert, crème brûlée is a hit with even the pickiest dessert lovers. Made with just 5 ingredients, this Instant Pot version turns out a perfectly set custard every time. The crème brûlées can be made ahead of your next gathering and chilled in the fridge. Caramelize the sugar on top just before serving for that signature crunch.

Provided by Betsy Carter

Categories     Desserts

Time 4h

Yield 6 servings

Number Of Ingredients 7

7 large egg yolks
6 tablespoons granulated sugar, plus 6 teaspoons, divided
2 cups heavy cream
1 ½ teaspoons vanilla extract
½ teaspoon kosher salt
1 cup water
fresh berry, for garnish

Steps:

  • In a medium bowl, whisk together the egg yolks and 6 tablespoons of sugar until well combined.
  • In a medium saucepan over medium-low heat, combine the heavy cream, vanilla, and salt. Warm to 165°F (75°C), whisking occasionally to prevent a film from forming on top. Remove the pot from the heat.
  • Temper the egg yolk mixture by pouring a small amount of the warmed cream mixture into the yolks and whisking to combine. Repeat with 3 more small additions, then mix in the remaining cream. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup with a pour spout.
  • Pour the cream mixture into 6 1-ounce ramekins, filling each about ¾ of the way. Release any air bubbles on the surface by gently tapping with a spoon.
  • Cover each ramekin tightly with aluminum foil.
  • Pour the water into the Instant Pot, then set the ramekins inside. Pressure cook on low pressure for 13 minutes. Allow the pressure to release naturally for 15 minutes, then release the remaining pressure. Carefully transfer the ramekins from the Instant Pot to a wire rack to cool slightly, about 20 minutes.
  • Chill the crème brûlées uncovered in the refrigerator for at least 4 hours, or overnight.
  • When ready to serve, sprinkle 1 teaspoon of sugar evenly on top of each crème brûlée. Using a kitchen torch, brûlée the tops for about 1 minute each, or until sugar begins to bubble and turn dark golden brown. Let crème brûlée sit for about 5 minutes before serving.
  • Garnish with berries of choice, then serve.
  • Enjoy!

Nutrition Facts : Calories 423 calories, Carbohydrate 12 grams, Fat 41 grams, Fiber 0 grams, Protein 11 grams, Sugar 12 grams

INSTANT POT CREME BRULEE



Instant Pot Creme Brulee image

Creme brulee made the old-fashioned way using the stove-top and oven seems like such a chore when you can make it more quickly and easily (but with equally delicious results!) in an Instant Pot®. No need to worry about curdled eggs here either because cooking on low pressure for just eight minutes yields a perfectly set custard every time.

Provided by Food Network Kitchen

Categories     dessert

Time 13h30m

Yield 4 servings

Number Of Ingredients 5

1 vanilla bean
1 1/3 cups heavy cream
1/4 cup plus 3 tablespoons sugar
1/8 teaspoon kosher salt
5 large egg yolks, at room temperature

Steps:

  • Split the vanilla bean in half lengthwise using a paring knife, then use the back of the knife to scrape out the seeds. Reserving the pod, put the seeds and cream into a small saucepan. Whisk to combine, then set over medium heat and cook until tiny bubbles just start to form around the edges, about 5 minutes, whisking occasionally. Pour the mixture into a medium bowl and allow to cool for 20 minutes.
  • Meanwhile, combine the reserved vanilla-bean pod and 2 tablespoons of the sugar in a small bowl. Use your fingers to rub the pod and sugar together to remove the residual vanilla seeds and distribute them evenly throughout the sugar. Set the vanilla sugar aside.
  • Whisk the remaining 1/4 cup plus 1 tablespoon sugar and the salt into the cream mixture until combined and the mixture is completely cool. Whisk in the egg yolks until smooth. Strain through a fine-mesh sieve set over a 2-cup liquid measuring cup. This will help achieve a silky smooth result.
  • Divide the mixture among four 4-ounce heat-proof ramekins (each about 3 inches in diameter) and cover the tops tightly with foil.
  • Pour 1 cup water in the bottom of a 6- or 8- quart Instant Pot®. Place the steamer rack in the pot and arrange the ramekins in a snug single layer on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on low for 8 minutes (see Cook's Note).
  • After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Remove the foil from the ramekins and allow to cool for 20 minutes. Then refrigerate until completely cooled and set, at least 4 hours and up to 24 hours.
  • When ready to serve, sprinkle the top of the desserts with the vanilla sugar (discard the vanilla-bean pod or add to more sugar for future use). Use a kitchen torch to melt the sugar and turn it a deep golden brown. (Alternately, heat the ramekins under the broiler, watching carefully.) Let sit at room temperature until the sugar has hardened, about 5 minutes.

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