Instant Pot Crème Brulee

It gives a mouthwatering creamyflavor to the taste buds. Serving with raspberries and mint make it more exotic.

4.2 from 5 votes

Instant Pot Crème Brulee

Course Dessert
Cuisine American
Keyword Crème Brulee, egg, heavy cream
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 505 kcal


  • 3 egg yolks
  • 8 ounce heavy cream
  • pinch salt
  • 1/2 cup sugar
  • tsp vanilla bean paste
  • 3 tbsp sugar


  1. Put the cream in a pan, heat until bubbles comes out around the edges.

  2. Remove from the heat and add salt and vanilla bean paste, whisk it then cool it down.

  3. Beat egg yolks with sugar, put it in heavy cream mixture and beat well.

  4. Spray two ramekins and pour the mixture in it.

  5. Adjust the trivet in an instant pot and add water.

  6. Place ramekins over the trivet, close and seal the lid.

  7. Press “Manual” and cook for about 8 minutes.

  8. Release the pressure naturally for 15 minutes.

  9. Open the lid and remove the ramekins carefully.

  10. Cool for at least 2 hours before serving. Sprinkle a tablespoon of sugar over each ramekin.

  11. Broil each ramekin foe around 2 minutes until sugar bubbles and become brown.

  12. Serve with raspberries and mint.

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