Easy & Tasty Instant Pot Creme Brulee Recipe
Welcome to my kitchen where I specialize in creating delicious Vietnamese and Asian cuisine. Today, I am excited to share with you my Instant Pot Creme Brulee Recipe – a dessert that is both sophisticated and indulgent.
If you’re looking for an easy dessert recipe that will impress your guests, this Instant Pot Creme Brulee is the perfect choice for you. With just five ingredients, it’s easy to prepare and cook in your Instant Pot. Plus, it’s perfect for those special occasions or simply as a treat at the end of a long day.
As a chef, I understand the importance of using high-quality ingredients to create exceptionally delicious dishes. In this recipe, we will be using heavy cream, sugar, egg yolks, and vanilla extract to make the creamy custard that forms the base of our creme brulee. We’ll then top it off with a burnt sugar topping that adds an irresistible crunch to every bite.
So why not skip the bakery and create these creamy delights yourself? Follow along with me as I guide you through this mouth-watering Instant Pot Creme Brulee Recipe that is sure to leave your taste buds delighted.
Why You’ll Love This Recipe
Are you a dessert lover, looking for a new recipe to satisfy your sweet cravings? If yes, then the Instant Pot Crème Brulee recipe is just what you need. This recipe is quick, fuss-free, and requires only five ingredients!
What sets this apart from traditional Crème Brulee recipes is its cooking method. The Instant Pot pressure cooker makes cooking the custard base easy and predictable. Therefore, you can achieve consistent results without hours of standing over a hot stove.
Moreover, this recipe provides variations for those with specific dietary requirements. Do you follow a low carb diet? Substitute the sugar with your desired natural sweetener. Do you have lactose intolerance? Swap out the heavy cream for coconut cream or almond milk.
The creamy custard filling with brown burnt sugar topping is irresistible and will be a crowd-pleaser at any gathering. Furthermore, it offers an elegant touch to your dessert table without requiring hours of preparation.
With a variety of substitutions and variations available, this instant pot creme brulee recipe is adaptable to any taste preference or dietary requirement. So indulge yourself in this perfectly comforting dessert and get ready for a flavor explosion that will leave your taste buds dancing!
Ingredient List
Let’s get started with gathering all the ingredients needed to make this delicious Instant Pot Creme Brulee recipe!
Crème Brûlée Ingredients
- 2 cups of heavy cream
- 1 teaspoon of vanilla extract or 1 vanilla bean, scraped
- pinch of salt
- 1 cup of granulated sugar (plus extra for the topping)
- 4 large egg yolks
- 2 cups of water – for cooking in the Instant Pot
Optional Ingredient Substitutions and Variations
- For a lighter version, swap out heavy cream for whole milk or half-and-half
- Add in flavorings such as orange zest or Matcha green tea powder
- Use vanilla bean paste instead of vanilla extract for a stronger flavor
- For a sweeter twist, add in some flavored syrups like honey, maple syrup, or even a little bit of bourbon!
Make sure you have all these 5 main ingredients and additional flavors you might like to add, before we move on to the next step!
The Recipe How-To
Now that we have gathered all the ingredients and are ready to start, it’s time to dive into the recipe. Don’t worry, making Instant Pot Crème Brûlée is not as intimidating as it sounds.
Step 1: Prepare the instant pot
First things first, make sure the Instant Pot is clean and dry. Then, insert the steamer rack or a trivet into the pot and add 2 cups of water.
Step 2: Combine crème brûlée ingredients
In a large bowl, whisk together 1 ½ cups heavy cream, 4 large egg yolks, ⅓ cup granulated sugar, and 1 ½ teaspoons of vanilla extract or vanilla bean paste until fully blended.
Step 3: Pour mixture into ramekins
Next up, divide the mixture among 6 (4-ounce) ramekins. If you don’t have ramekins, alternatively you can use small mason jars or any oven-safe container that will fit in your Instant Pot. Place these containers on a baking sheet for easy transport.
Step 4: Pressure cook creme brulee
Now it’s time to pressure cook the crème brûlée. Close the lid on your Instant Pot and select “Manual” high pressure mode for 3 minutes. Once finished, allow for natural pressure release for an additional 5 minutes before opening.
Step 5: Let cool and chill
Using oven mitts, carefully remove the ramekins from the Instant Pot and place them on a cooling rack until they reach room temperature before placing them in the fridge. Cover with plastic wrap and chill for at least two hours (or overnight).
Step 6: Burnt sugar topping
When you’re ready to serve, sprinkle about a tablespoon of granulated sugar evenly over each crème brûlée top layer. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, burnt sugar topping. If you don’t have a kitchen torch, place the ramekins under the broiler for about 1-2 minutes, but keep your eyes on them, or they will burn.
Now it’s time to enjoy your creamy and delicious Instant Pot crème brûlée!
Substitutions and Variations
Now, let’s talk about the versatility of this Instant Pot Creme Brulee recipe. Here are some substitutions and variations that you may opt for:
– Low Carb: For a low carb version, you can replace granulated sugar with your favorite low-carb sweetener such as stevia or erythritol. You can also replace heavy cream with whole milk.
– Vegan: If you’re vegan, you can substitute heavy cream with full-fat coconut cream or cashew cream, and use agar agar or cornstarch instead of egg yolks.
– Different Flavorings: Instead of using vanilla extract or vanilla bean paste, you can experiment with different flavors such as lavender, orange zest, cinnamon, or almond extract.
– Sugar Topping: While creating the burnt sugar topping on the creme brulee’s surface is key to its signature texture, you can use other types of sugar as well. For example, you can try raw cane sugar or brown sugar for a richer flavor.
– Air Fryer: If you don’t have an Instant Pot but own an air fryer, try making this dessert by setting it at 320°F and air fry the ramekins for 25 minutes. Then add the sugar topping and use a culinary torch to caramelize it.
These variations will allow you to create many unique and creative twists to an already irresistible classic recipe!
Serving and Pairing
Now that you’ve successfully made your Instant Pot Creme Brulee, it’s time to serve and enjoy it! This creamy and decadent dessert is best served chilled, so make sure to place it in the refrigerator for at least 2 hours, or overnight, before serving.
To add a delightful crunch to your velvety-smooth custard, sprinkle a generous amount of brown sugar on top and caramelize it with a kitchen torch. The contrast of the burnt sugar topping and the creamy custard is a match made in heaven.
For an extra flavor boost, pair your creme brulee with fresh fruits such as strawberries, raspberries, or blueberries. The acidity from the berries perfectly balances out the sweet creaminess of the creme brulee. You can also opt for a dusting of cocoa powder or a drizzle of chocolate syrup for a chocolatey twist.
If you’re planning on serving this dessert at a dinner party or special occasion, consider pairing it with a glass of champagne or sparkling wine for a fancy touch. The light effervescence will bring out the delicate flavors of the creme brulee and elevate your dining experience.
Whether enjoyed on its own or paired with complementary flavors, this Instant Pot Creme Brulee is sure to impress your taste buds and your guests alike.
Make-Ahead, Storing and Reheating
Once you have prepared your Instant Pot Creme Brulee, you may be wondering how best to store and serve this delicious dessert. The good news is that this recipe is both make-ahead and easily stored, making it perfect for dinner parties and special occasions.
To make-ahead, simply follow the recipe instructions through step 4 of the recipe how-to section, which is to pour the cream mixture into ramekins. Once the ramekins have cooled, cover each one with plastic wrap and place them in the refrigerator for up to two days.
When you’re ready to serve, sprinkle each ramekin with sugar and place under a broiler until the sugar is melted and caramelized. Alternatively, if you have a kitchen torch or brulee torch, you can use that to create an even more professional looking burnt sugar topping.
If you have any leftovers, they can be stored in the refrigerator for up to three days. To reheat, simply remove the ramekins from the refrigerator and allow them to come to room temperature. Then place them in a baking dish filled with hot water (but not so high that it will overflow into your ramekins), and then bake at 325°F until warmed through.
Whether enjoyed fresh out of the oven or reheated for later, this Instant Pot Creme Brulee will always provide a rich and creamy custard with a satisfyingly sweet burnt sugar topping.
Tips for Perfect Results
As a chef passionate about perfection, I know that getting the perfect creme brulee is all about attention to detail. While the instant pot has made the process easier and faster, there are still some tips and tricks you need to keep in mind to ensure perfect results every time.
Firstly, when making your creme brulee mixture, use egg yolks at room temperature. This will help them blend better with the other ingredients resulting in a smoother custard texture. Additionally, uniformly whisk your mixture until everything is well-combined. This will prevent any lumps from forming.
Another essential tip is to place your ramekins on a steamer rack before placing them in the instant pot. This will prevent direct contact between the heat source and your ramekins, which may cause uneven cooking or cracking.
When it comes to adding sugar for the signature burnt sugar topping, layer it thinly for easier and quicker caramelization under the broiler. Additionally, sprinkle a pinch of salt over each ramekin before adding the sugar layer to balance flavors.
When pressure cooking your creme brulee, be very careful not to overcook it as this may result in a curdled or rubbery texture due to overcoagulation of proteins. Avoid opening the Instant Pot immediately after pressure cooking and instead allow for a natural pressure release.
Finally, if you want to take your creme brulee up a notch, consider experimenting with different extracts such as almond extract, which adds a nutty flavor, or orange blossom water for an exotic twist.
By implementing these tips into your instant pot creme brulee recipe, you’re guaranteed perfect results every time – a creamy custard topped off with a crunchy burnt sugar layer that’s sure to impress your guests!
FAQ
It’s only natural to have questions when trying out a new recipe, and this Instant Pot Crème Brulee recipe is no exception. In this section, we address some of the most frequently asked questions about the cooking process and ingredients, so you’ll be fully equipped with everything you need to know to make the perfect dessert at home.
What is the difference between baked custard and creme brulee?
While both creme brulee and egg custard share similarities as desserts made from eggs, cream and sugar, they differ in terms of their final presentation. Creme brulee is distinguished by the addition of a caramelized sugar topping achieved through broiling or torching, while egg custard is often flavored with spices like nutmeg or cinnamon, but lacks the sugary crust.
What is the difference between pot de creme and creme brulee?
Pot de crème has a similar feel to crème brûlée but is creamier and more indulgent. With an abundance of egg yolks, it makes for an impressive and opulent dessert option suited for special occasions or festive gatherings.
How do you use ramekins in an instant pot?
Let’s begin by filling up the Instant Pot with 2 cups of water, and then positioning the trivet at the bottom. Afterwards, we can delicately place the ramekins filled with eggs on top of the trivet. It is important to lock and secure the Instant Pot lid for safe cooking. Once ready, let’s set the multicooker to pressure cook on low for approximately 1-2 minutes.
Can you use milk instead of heavy cream for creme brulee?
When aiming for a less dense custard consistency, it’s advisable to replace heavy cream with whole milk. While I personally prefer creme brulee created only with heavy cream, it’s feasible to substitute around 2/3 cup of cream with whole milk for a lighter outcome. Adding liquor can also elevate the taste of the dish.
Bottom Line
As I come to the end of this article, I want to reiterate what I stated in the beginning – creme brulee is a classic French dessert that has stood the test of time. With the advent of modern technology, we are now able to create this dessert so easily and quickly with the Instant Pot!
By following these steps and tips, you can make a delicious and creamy creme brulee that will wow your guests and leave them wanting more. Whether you’re looking to impress someone special or simply indulge in a sweet treat, this recipe is perfect for any occasion.
So go ahead and give it a try! Experiment with different variations and substitutions to make it your own. Don’t be afraid to play around with flavors or toppings, like burnt sugar or chocolate shavings. Remember, cooking is all about discovery and having fun in the kitchen.
In closing, I hope that this article has been helpful in guiding you through the steps of making instant pot creme brulee. There’s nothing quite like enjoying a silky smooth, creamy custard with a crunchy caramelized sugar topping. It’s truly a match made in dessert heaven!
Instant Pot Creme Brulee Recipe
Ingredients
- 1 cup heavy cream
- 3 egg yolks
- 2 1/2 tablespoons sugar
- 1/2 tablespoon vanilla extract (omit if using other flavors)
- 2 tablespoons sugar, for topping
Instructions
- In a saucepan heat cream until just below boiling.
- Meanwhile, use a fork to cream the yolks and sugar in a mixing bowl.
- SLOWLY pour the cream into the egg mixture, using your fork to mix. Try not to whip any air into the custard. Also add the vanilla at this point.
- Pour into 3 ramekins and cover each with aluminum foil.
- Place a trivet in your pressure cooker and fill with water to just under the top of the trivet. Place the ramekins on this. If your are doubling this recipe you can stack the ramekins on top of each other.
- Seal the pressure cooker, bring to pressure, and cook about 9 minutes.
- Follow your pressure cooker's instructions for a quick release, then remove the ramekins and take off the foil. If any water puddled on the foil make sure you don't dump it into the ramekins.
- Let custards cool an hour uncovered, then cover with plastic wrap and chill in the fridge at least 4 hours (or up to a few days).
- Remove plastic wrap, top with a thin layer of sugar, and caramelize with a torch or under the broiler. Don't burn the sugar!