I perfected a simple Instant Pot recipe that gives restaurant-worthy results with minimal effort, and as one of my Instant Pot Snack Recipes it uses a surprising ingredient you might not expect.

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I used to assume crème brûlée was a fussy pro only dessert until I tried it in my Instant Pot. This simple Instant Pot recipe gives you restaurant-worthy results with minimal effort and honestly it blew my expectations.

The heavy cream and a split vanilla bean make the custard so smooth it almost feels illegal, and that silky texture paired with a glassy top will have people pestering you for the secret. I find myself making it more than I should on random weeknights, it’s become my go to Best Instant Pot Dessert Recipes pick.

Ingredients

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Heavy cream brings rich fat and silky texture, high calories, little protein though
Egg yolks add protein, healthy fats, and that custardy body, they also add color
Granulated sugar gives sweetness and helps set texture, pure carbs so no fiber or protein
Vanilla bean or extract adds aromatic sweetness and depth, almost no calories but big flavor boost
Pinch of salt lifts flavors and balances sweetness, minimal sodium when used sparingly
Water is just for steaming in the pot, no nutrition but crucial to cook
Butter or nonstick spray greases ramekins and adds tiny butter flavor, small extra fat if used

Ingredient Quantities

2 cups heavy cream (480 ml)

4 large egg yolks

1/2 cup granulated sugar (100 g) plus 3 tbsp more for topping

1 vanilla bean, split and seeds scraped or 1 tsp pure vanilla extract

pinch of fine salt

1 cup water for the Instant Pot

butter or nonstick spray for ramekins (optional)

How to Make this

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1. Lightly butter or spray your ramekins if you want, then set them aside; preheat the Instant Pot by pouring in 1 cup of water and placing the trivet inside.

2. Pour 2 cups heavy cream into a small saucepan, add the scraped seeds and pod from 1 vanilla bean or 1 tsp vanilla extract, and heat over medium until it’s steaming and small bubbles form at the edge, do not let it boil.

3. While the cream heats, whisk 4 large egg yolks with 1/2 cup granulated sugar and a pinch of fine salt in a bowl until the mixture is pale and slightly thickened, scraping the sides occasionally.

4. Remove the cream from heat and discard the vanilla pod if used; slowly stream about a quarter of the hot cream into the yolks while whisking constantly to temper them so they dont scramble.

5. Gradually whisk in the rest of the hot cream until smooth, then strain the custard through a fine mesh sieve into a measuring cup or bowl to remove any bits or foam.

6. Divide the custard evenly among your ramekins, cover each ramekin tightly with foil to prevent water droplets from dripping on the tops, and arrange them on the trivet in the Instant Pot.

7. Seal the lid, set to High Pressure and cook for 8 minutes; when the cook time ends let the pot sit for 10 minutes natural release, then carefully quick release any remaining pressure and remove the ramekins.

8. Let the custards cool to room temperature uncovered, then chill in the fridge for at least 2 hours but overnight is better for texture.

9. When ready to serve sprinkle the 3 tbsp extra granulated sugar evenly over each chilled custard, then caramelize the sugar with a kitchen torch until golden and crisp; if you dont have a torch place the ramekins under a very hot broiler for 1 to 2 minutes watching closely so it doesnt burn.

10. Let the caramel harden for a minute or two, then serve. If the tops get sticky from condensation just give them a quick torch or broil again.

Equipment Needed

1. Instant Pot (6–8 qt) with trivet
2. 4 to 6 oven-safe ramekins, about 4–6 oz each
3. Small saucepan (to heat the cream)
4. Medium mixing bowl (for yolks and sugar)
5. Whisk
6. Fine-mesh sieve
7. Heatproof measuring cup or small pitcher (for tempering and pouring)
8. Aluminum foil plus tongs or pot holders (to lift ramekins)
9. Kitchen torch, or baking sheet and broiler rack if you dont have a torch

FAQ

2 cups heavy cream (480 ml)

4 large egg yolks

1/2 cup granulated sugar (100 g) plus 3 tbsp more for topping

1 vanilla bean, split and seeds scraped or 1 tsp pure vanilla extract

pinch of fine salt

1 cup water for the Instant Pot

butter or nonstick spray for ramekins (optional)

Q: Can I use vanilla extract instead of a vanilla bean?
A: Yes, use 1 tsp pure vanilla extract stirred into the warm cream. A vanilla bean gives better aroma and those little black specks, but extract works fine when you are short on time.

Q: How do I know when the custard is done in the Instant Pot?
A: The tops should be set but still have a slight jiggle in the center like soft gelatin. If you use a thermometer aim for about 170 degrees Fahrenheit in the middle. Overcooking makes it grainy so dont leave it longer trying to guess.

Q: What size ramekins should I use and how many servings will this make?
A: Use 4 ounce to 6 ounce ramekins. This batch usually fills four 6 ounce ramekins or six smaller 4 ounce ones, depending on how full you pour them.

Q: Can I make the custards ahead of time?
A: Absolutely. Make and chill them up to two days in advance. Wait to torch the sugar until right before serving so the caramel stays crisp.

Q: My sugar top didnt caramelize evenly what went wrong?
A: Most likely the sugar was uneven or your torch was too far away. Use fine granulated sugar, pat a thin even layer on top, hold the torch close and move it in small circles. If you dont have a torch you can use a hot broiler but watch closely so the custard underneath doesnt overheat.

Q: Can I use milk or half and half instead of heavy cream?
A: You can, but the texture will be thinner and less rich. Heavy cream gives that classic silky mouthfeel. If you must use half and half expect a softer custard and slightly different cooking behavior.

Crème Brûlée Is Officially The Best Dessert You Can Make In Your Instant Pot Recipe Substitutions and Variations

Heavy cream: swap with 1 3/4 cups whole milk plus 1/4 cup melted unsalted butter, whisk and chill, it mimics fat so custard stays rich but a bit lighter. For dairy-free, use full‑fat canned coconut milk 1:1, you’ll get a faint coconut note.
Egg yolks: if you don’t want to separate, use 4 whole eggs instead, but the custard will set firmer and be less silky, so strain well. For an eggless option, whisk 2 tbsp cornstarch into 3 tbsp cold milk, heat with the cream to thicken before tempering, though texture becomes more pudding-like.
Granulated sugar: swap 1:1 with coconut sugar or raw cane sugar for a deeper, caramel flavor, but for the brûlée top use fine granulated or sanding sugar so it caramelizes properly. Don’t use liquid sweeteners for the top, they won’t crisp.
Vanilla bean: use 1 tsp pure vanilla extract or 1 tsp vanilla paste if you want those tiny black flecks. You can also try 1/4 tsp almond extract for a different, nutty twist, but use sparingly.

Pro Tips

1. Tempering and straining matter, seriously. Pour the hot cream in sloooowly while whisking so the yolks dont scramble, then always pass the custard through a fine sieve. That little extra strain will catch any tiny cooked bits and foam, so your texture stays silky not grainy.

2. Prevent water spots and condensation. Wrap ramekins snugly with foil or use silicone lids so steam doesnt drip on the tops while they cook, then chill uncovered long enough to let the surface dry before you torch. If you see moisture on top, pat it dry or give a quick blast with the torch first.

3. Don’t overcook it. The center should still have a slight wobble when you take them out, it will firm as it cools. Overcooking makes a curdled, sandy texture, so when in doubt err on underdone by a little and let chilling finish the set.

4. Make the crackly top easier. Use superfine or caster sugar for a more even melt, sprinkle in a thin, even layer, and torch in short strokes moving the flame constantly so it browns but doesnt burn. No torch. set the ramekins under a screaming hot broiler and watch every second, because once it goes, its gone.

Crème Brûlée Is Officially The Best Dessert You Can Make In Your Instant Pot Recipe

Recipe by Dave Simpson

0.0 from 0 votes

I perfected a simple Instant Pot recipe that gives restaurant-worthy results with minimal effort, and as one of my Instant Pot Snack Recipes it uses a surprising ingredient you might not expect.

Servings

servings

Calories

601

kcal

Equipment: 1. Instant Pot (6–8 qt) with trivet
2. 4 to 6 oven-safe ramekins, about 4–6 oz each
3. Small saucepan (to heat the cream)
4. Medium mixing bowl (for yolks and sugar)
5. Whisk
6. Fine-mesh sieve
7. Heatproof measuring cup or small pitcher (for tempering and pouring)
8. Aluminum foil plus tongs or pot holders (to lift ramekins)
9. Kitchen torch, or baking sheet and broiler rack if you dont have a torch

Ingredients

2 cups heavy cream (480 ml)
4 large egg yolks
1/2 cup granulated sugar (100 g) plus 3 tbsp more for topping
1 vanilla bean, split and seeds scraped or 1 tsp pure vanilla extract
pinch of fine salt
1 cup water for the Instant Pot
butter or nonstick spray for ramekins (optional)

Directions

Lightly butter or spray your ramekins if you want, then set them aside; preheat the Instant Pot by pouring in 1 cup of water and placing the trivet inside.
Pour 2 cups heavy cream into a small saucepan, add the scraped seeds and pod from 1 vanilla bean or 1 tsp vanilla extract, and heat over medium until it’s steaming and small bubbles form at the edge, do not let it boil.
While the cream heats, whisk 4 large egg yolks with 1/2 cup granulated sugar and a pinch of fine salt in a bowl until the mixture is pale and slightly thickened, scraping the sides occasionally.
Remove the cream from heat and discard the vanilla pod if used; slowly stream about a quarter of the hot cream into the yolks while whisking constantly to temper them so they dont scramble.
Gradually whisk in the rest of the hot cream until smooth, then strain the custard through a fine mesh sieve into a measuring cup or bowl to remove any bits or foam.
Divide the custard evenly among your ramekins, cover each ramekin tightly with foil to prevent water droplets from dripping on the tops, and arrange them on the trivet in the Instant Pot.
Seal the lid, set to High Pressure and cook for 8 minutes; when the cook time ends let the pot sit for 10 minutes natural release, then carefully quick release any remaining pressure and remove the ramekins.
Let the custards cool to room temperature uncovered, then chill in the fridge for at least 2 hours but overnight is better for texture.
When ready to serve sprinkle the 3 tbsp extra granulated sugar evenly over each chilled custard, then caramelize the sugar with a kitchen torch until golden and crisp; if you dont have a torch place the ramekins under a very hot broiler for 1 to 2 minutes watching closely so it doesnt burn.
Let the caramel harden for a minute or two, then serve. If the tops get sticky from condensation just give them a quick torch or broil again.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.