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Instant Pot Crème Brulee
An exquisitely rich and elegant dessert for your dessert parties…
Course
Dessert
Cuisine
American
Keyword
Crème Brulee, egg, heavy cream
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
363
kcal
Author
Corrie
Ingredients
3
egg yolks
8
ounce
heavy cream
pinch
salt
½
cup
sugar
1½
teaspoon
vanilla extract
2
tablespoon
brown sugar
for broiling
1
cup
water
for the Instant Pot
Instructions
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.
Nutrition
Calories:
363
kcal
|
Carbohydrates:
33
g
|
Protein:
3
g
|
Fat:
25
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
8
g
|
Cholesterol:
224
mg
|
Sodium:
33
mg
|
Potassium:
68
mg
|
Sugar:
31
g
|
Vitamin A:
1028
IU
|
Vitamin C:
1
mg
|
Calcium:
61
mg
|
Iron:
1
mg