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Crème brûlée

The classic French desert in an Instapot.
Prep Time15 mins
Cook Time9 mins
Cooldown4 hrs
Total Time4 hrs 24 mins
Course: Dessert
Cuisine: French
Keyword: Cream, Cream Brule, Eggs

Equipment

Ingredients

Ingredients

  • 6 Egg Yolks Just the yolks seperated from egg whites.
  • 2 cups Heavy Cream
  • 5 tbsp Sugar
  • 1 tbsp Vanilla Extract
  • 1 cup Water For the bottom of the Instapot

Supplies

  • 6 Ramekins
  • Culinary Torch
  • Instapot Trivet

Instructions

  • Add the egg yolks and 5 tablespoons of sugar to a mixing bowl, and whisk until the sugar dissolves. Then add the cream and vanilla, and whisk just until everything is incorporated. I typically hand whisk the yolks and sugar and then dump the vanilla and heavy cream into the bowl and use a stand mixer but.. I'm lazy. Just make sure it's mixed well and the sugar is disolved.
  • Pour the mixture into your 6 ramekins, and cover each tightly with a small piece of tin foil.
  • Place the metal trivet in the bottom of your Instant Pot and add 1 cup of water to the bottom. Carefully arrange the ramekins in the pot so that they are evenly spaced and sturdy.
    Note: The trivet is that thing that came with your Instaport that you tossed in a cabinet somewhere and never use.
  • Put the lid on the pot and select the “Manual” option, then set the timer for 9 minutes. When the time is up, let the pressure release naturally from the pot for another 15 minutes then quick release any remaining pressure if any.
  • Uncover the ramekins and let them cool off for about 45 minutes. Then cover each ramekin in plastic wrap, and refrigerate them for at least 4 hours to continue setting. When you’re ready to serve, remove the plastic wrap and sprinkle the 4 tablespoons of sugar evenly over the tops of each one.
    (I've waited as little as 2 hours and as much as two days. They do seem to taste better with at least a few hours of cooling).
  • When you're ready to serve, sprinkle enough sugar on top and shake the ramekin a bit to even it our and then torch it. I find that keeping to the edges and working inword slowly with the flame about 2" away works best but you do you, just don't burn down the house.