Instant Pot Creme Brulee

Bowl of creme brulee, topped with cranberries and mint

Creme brulee is indulging yet light and satisfying treat. All you need is 5 simple ingredients and your Instant Pot.

Bowl of creme brulee, topped with cranberries and mint

Instant Pot creme brulee is one of that ultra-fancy dessert that’s actually pretty easy to make but requires some time and skill.

This divine egg-based cream pair amazing with the crispy sugar crust on top. The creme brulee is one of the fancy desserts that is easy to make but requires some time and skill.

This Instant Pot creme brulee recipe turns the skillful task of making the creme brulee into a simple hand-off task. You will just make the custard, divide among the ramekins, and just for eight minutes the hardest part of the cooking is done.

Can I use coconut cream instead of heavy cream?

If you want to make something else and turn the creme brulee into an exotic dessert, you can use the coconut cream. You can use the same amount of coconut cream as you would heavy cream.

creme brulee top

Can I double the recipe?

Yes, you can double the recipe and make the four full ramekins. Make sure you are using large eggs instead of a medium to get the full ramekin.

How to serve the creme brulee?

This is a fancy dessert and you really do not need any extra addition. Still, if you want to add an extra touch, any kind of berries will work. Strawberries, raspberries, or currants...all will be fine. Speaking about herbs the mint is one of the best herbs to pair with the sweet creme brulee.

You can also use this as a filling for these Creme Brulee Donuts.

How to make creme brulee crust?

Sprinkle the creme brulee with brown sugar and set under a broiler or inside the Instant Por Air Fryer Lid\ Instant Pot Duo Crisp \ Mealthy Crisp Lid for 2 minutes.

How long should I keep it on fridge?

Refrigerate for 2 hours after cooking.

Can I freeze the creme brulee?

Yes. You can keep this Instant Pot Creme brulee in the freezer for up to 2 months.

How to make the creme brulee

Gather your ingredients:

Beat egg yolks and sugar.

Bring heavy cream to a gentle simmer and add vanilla.

Remove from the heat and slowly whisk with the egg yolks.

Divide the mixture between ramekins. Insert the trivet inside the Instant Pot and pour in water. Place the ramekins inside on the trivet.

Lock the lid into place.

Cook on high pressure for 8 minutes.

When cooking time is complete, wait for 1 natural release for 15 minutes.

After 15 minutes, do a quick release, open the lid and serve 🙂

More Desserts

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Instant Pot Crème Brulee

An exquisitely rich and elegant dessert for your dessert parties…
4.83 from 23 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Crème Brulee, egg, heavy cream
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Author: Corrie


  • 3 egg yolks
  • 8 ounce heavy cream
  • pinch salt
  • ½ cup sugar
  • teaspoon vanilla extract
  • 2 tablespoon brown sugar for broiling
  • 1 cup water for the Instant Pot


  • In a bowl, beat egg yolks and white sugar
  • Using a pan, bring heavy cream to simmer.
  • Remove from the heat, add salt and vanilla extract and whisk well.
  • Pour the mixture into the bowl and whisk with the egg yolks.
  • Pour 1 cup of water into the Instant Pot and place a trivet.
  • Spray the ramekins with cooking spray or melted butter.
  • Pour the mixture into ramekins and place them on the trivet.
  • Close the lid and cook on high pressure for 8 minutes.
  • When cooking time ends, allow a natural pressure release for 15 minutes.
  • Open the lid, remove the ramekins and let them cool for at least 2 hours.

Before serving

  • Sprinkle a tablespoon of brown sugar over each ramekin.
  • Using Instant Pot Air Fryer Lid or the oven, broil each ramekin for 2 minutes until sugar bubbles and melted.
  • Serve with berries and mint.


Calories: 363kcal Carbohydrates: 33g Protein: 3g Fat: 25g Saturated Fat: 14g Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Cholesterol: 224mg Sodium: 33mg Potassium: 68mg Sugar: 31g Vitamin A: 1028IU Vitamin C: 1mg Calcium: 61mg Iron: 1mg
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19 thoughts on “Instant Pot Creme Brulee

  1. Thank you for this recipe. I'm going to give it a shot, but before I do, I'm curious. You mentioned we could use coconut cream and this is awesome as I've got some I'd like to use. Aside from that:

    1) Would there be any reason we couldn't use maple syrup in place of the granulated sugar? I've been tempted to try this with the instant pot flan that I make. I also use it for some cookies I make and it's perfect there.
    2) Once I finally finish off my light and dark brown sugars, I wanted to try coconut sugar. Would coconut sugar work for the topping that we broil?

    Thanks again and happy holidays!

    1. Yes, it is. A water bath promotes even cooking. But adding the water under the trivet in the Instant Pot also works for this.

  2. Where does the brown sugar go? You only mention the white sugar. At the end, you just say “sugar”. Is that the brown sugar? Or the white?

  3. Hello. Thank you for this recipe. Your recipe states "3 egg yolks", but I see egg whites also in the image. Should it be 3 eggs?

    1. That's a good observation! It is meant to be 3 egg yolks. One of my yolks broke so I ended up with a little egg white in there too. Still turned out great though!

  4. I just found your blog and i love it already thanks to the instapot creme brulee and stuffed peppers.

  5. What size ramekins did you use for this recipe? I need to buy a set, but I'm not sure what size I should be buying.

    1. I believe I used 6 ounce ramekins which work great for a variety of desserts. You can use anything between 4-8 ounces, just pay attention to the diameter and make sure you can fit at least 2 in your Instant Pot model. You want the deeper ones, not the shallow ones that are typically used for creme brûlée. Hope that helps!

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