Instant Pot Creme Brulee

4.60 from 22 votes

Prep Time10

Cook Time6

Natural Release10

Course: Dessert

Cuisine: American

Keyword: creme brulee

Servings:

Separate the egg yolks from the egg whites. You will only be using the egg yolks for this recipe.
In a large bowl, add egg yolks, ⅓ cup of sugar and salt. Do not over stir.
Add in heavy whipping cream and vanilla. Stir until combined. I used a whisk because it does a nice job of combining all of the ingredients together. But, I DID NOT whisk them together. You don’t want to add air to the ingredients during this step.
Place a strainer over a mixing bowl. Pour mixture into strainer. Be sure to scrape the bowl as a lot of egg particles get stuck there.Once mixture is strained, pour into 6 ungreased ramekins.
Pour 2 cups water into Instant Pot and add trivet.Fully wrap ramekins with creme brulee in foil.
Place ramekins on trivet. I did 2 levels of ramekins. To help with the stacking and to make it easier to get the ramekins out of the Instant Pot, I used my sling for the top 3 ramekins.
Close lid and move valve to “seal” position. Cook on manual high for 6 minutes. When timer beeps, let the pressure naturally release for 10 minutes. Remove lid and take the ramekins out of the Instant Pot.
Remove foil and let cool. Once cooled completely, place in the refrigerator until cold. This should take about an hour. Remove from refrigerator and top with sugar. About a tablespoon each.
Caramelize sugar using a creme brûlée torch. If you don’t have a torch, you melt the sugar under the broiler in your oven. Melt sugar until it turns light brown. Be careful not to burn the sugar.

Serving: 1g