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Instant Pot Vanilla Creme Brulee

creme brulee in a white ramekin with a golden crust topping and berries
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Sweet Vanilla Bean Creme Brulee made quick and easy in the Instant Pot!

Ingredients

Scale
  • 2 cups heavy cream
  • 1/3 cup granulated sugar
  • pinch of salt
  • 1 vanilla bean, pod split, seeds scraped (may substitute 1 teaspoon vanilla extract)
  • 6 egg yolks
  • 6 tablespoons superfine sugar or Turbinado, divided

Instructions

  1. In a medium saucepan over medium heat, combine the cream, sugar, salt, vanilla bean pod, and vanilla seeds.  Bring the mixture to a simmer.  Remove from the heat and let it cool for 15 minutes.
  2. In a large bowl, whisk together the egg yolks.  Add ¼ cup of the warm cream mixture and whisk to temper the eggs.  Continue to whisk while pouring the remaining warm cream into the bowl.  Stir until combined. 
  3. Pour the mixture through a fine mesh strainer into a large container with a pour spout.  Divide the mixture among six 6 ounce ramekins and cover each with foil. 
  4. Add 1 cup of water to the pressure cooker pot and place a trivet in the bottom.  Place 3 ramekins on the trivet.  Stack the remaining 3 ramekins on the rims of the bottom ramekins. 
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 6 minutes.
  6. When pressure cooking is complete, unplug the pressure cooker.  Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
  7. Carefully transfer the ramekins to a wire rack to cool, uncovered, to room temperature.  Cover with plastic wrap and refrigerate for at least 4 hours, or up to 2 days.
  8. When ready to serve, sprinkle 1 tablespoon of sugar to cover the entire surface of each custard. Working with one at a time, hold a kitchen torch about 2 inches above the surface of each custard and move in a circular motion to melt the sugar and form a crisp, caramelized topping.  Serve immediately.

Notes

  • Some of the vanilla seeds may sink to the bottom of the ramekins while dividing the batter into the 6 ramekins. If this bothers you, give each ramekin a stir before placing the foil on top and pressure cooking.
  • Vanilla extract can be used in place of the vanilla bean.  The vanilla flavor won’t be as strong, but it will still taste amazing.
  • Sugar can be caramelized without a kitchen torch by placing the ramekins under a preheated oven broiler.  Watch closely, they will brown quickly.

Find it online: https://instafreshmeals.com/instant-pot-creme-brulee/