Best 2 Instant Pot Creme Brulee Recipes

Indulge in the velvety richness of crème brûlée, a classic French dessert that combines a smooth custard base with a crisp caramelized sugar topping. This beloved treat will transport you to culinary heaven with its elegant presentation and symphony of flavors. In this article, we present a collection of crème brûlée recipes that cater to various dietary preferences and skill levels. From the traditional crème brûlée to innovative variations like chocolate crème brûlée and vegan crème brûlée, we have something for everyone to savor. Prepare to embark on a delightful journey as we explore the art of crafting this timeless dessert in the comfort of your own kitchen.

Let's cook with our recipes!

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

Ingredients

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

Ingredients

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

Tips:

For a richer flavor, use heavy cream instead of milk.
Add a teaspoon of vanilla extract or a split vanilla bean to the custard for extra flavor.
Strain the custard through a fine-mesh sieve before cooking to remove any lumps.
Do not overcook the custard, or it will become grainy.
Let the custard cool completely before refrigerating.
When torching the sugar, use a kitchen torch that has a wide flame.
Move the torch quickly over the sugar to prevent it from burning.
Serve the crème brûlée immediately after torching the sugar.

Conclusion:

Crème brûlée is a delicious and elegant dessert that is perfect for any occasion. With the Instant Pot, you can make this classic French dessert in a fraction of the time. Just follow the tips above and you'll be sure to impress your friends and family with your culinary skills.