Best 5 Instant Pot Crème Brûlée Recipe By Tasty Recipes

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Are you craving a rich, creamy dessert that will impress your family and friends? Look no further than the instant pot crème brûlée recipe created by Tasty. With its velvety smooth texture and just the right amount of sweetness, this classic French dessert is a culinary delight that can be easily prepared in the comfort of your own home. Using the convenience of a pressure cooker, this recipe simplifies the traditional crème brûlée-making process, allowing you to enjoy this elegant treat in no time.

Here are our top 5 tried and tested recipes!

INSTANT POT CRèME BRûLéE RECIPE BY TASTY



Instant Pot Crème Brûlée Recipe by Tasty image

A classic dessert, crème brûlée is a hit with even the pickiest dessert lovers. Made with just 5 ingredients, this Instant Pot version turns out a perfectly set custard every time. The crème brûlées can be made ahead of your next gathering and chilled in the fridge. Caramelize the sugar on top just before serving for that signature crunch.

Provided by Betsy Carter

Categories     Desserts

Time 4h

Yield 6 servings

Number Of Ingredients 7

7 large egg yolks
6 tablespoons granulated sugar, plus 6 teaspoons, divided
2 cups heavy cream
1 ½ teaspoons vanilla extract
½ teaspoon kosher salt
1 cup water
fresh berry, for garnish

Steps:

  • In a medium bowl, whisk together the egg yolks and 6 tablespoons of sugar until well combined.
  • In a medium saucepan over medium-low heat, combine the heavy cream, vanilla, and salt. Warm to 165°F (75°C), whisking occasionally to prevent a film from forming on top. Remove the pot from the heat.
  • Temper the egg yolk mixture by pouring a small amount of the warmed cream mixture into the yolks and whisking to combine. Repeat with 3 more small additions, then mix in the remaining cream. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup with a pour spout.
  • Pour the cream mixture into 6 1-ounce ramekins, filling each about ¾ of the way. Release any air bubbles on the surface by gently tapping with a spoon.
  • Cover each ramekin tightly with aluminum foil.
  • Pour the water into the Instant Pot, then set the ramekins inside. Pressure cook on low pressure for 13 minutes. Allow the pressure to release naturally for 15 minutes, then release the remaining pressure. Carefully transfer the ramekins from the Instant Pot to a wire rack to cool slightly, about 20 minutes.
  • Chill the crème brûlées uncovered in the refrigerator for at least 4 hours, or overnight.
  • When ready to serve, sprinkle 1 teaspoon of sugar evenly on top of each crème brûlée. Using a kitchen torch, brûlée the tops for about 1 minute each, or until sugar begins to bubble and turn dark golden brown. Let crème brûlée sit for about 5 minutes before serving.
  • Garnish with berries of choice, then serve.
  • Enjoy!

Nutrition Facts : Calories 423 calories, Carbohydrate 12 grams, Fat 41 grams, Fiber 0 grams, Protein 11 grams, Sugar 12 grams

INSTANT POT® CREME BRULEE



Instant Pot® Creme Brulee image

A simple classic dessert that is quick to prepare in the Instant Pot®.

Provided by Susan

Categories     World Cuisine Recipes     European     French

Time 4h50m

Yield 3

Number Of Ingredients 6

1 cup heavy cream
2 egg yolks
2 ½ tablespoons white sugar
1 teaspoon vanilla extract
1 pinch salt
3 teaspoons white sugar, or more to taste

Steps:

  • Place a trivet in a multi-functional pressure cooker (such as Instant Pot®); add 1 cup water.
  • Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
  • Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
  • Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard; it should jiggle around the edges but not be liquid; it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
  • Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

Nutrition Facts : Calories 369.4 calories, Carbohydrate 17.4 g, Cholesterol 245.2 mg, Fat 32.3 g, Protein 3.4 g, SaturatedFat 19.3 g, Sodium 87.3 mg, Sugar 14.9 g

HOMEMADE CRèME BRûLéE RECIPE BY TASTY



Homemade Crème Brûlée Recipe by Tasty image

Here's what you need: heavy cream, vanilla extract, egg yolks, sugar, ramekins

Provided by Tucker Iida

Categories     Desserts

Yield 6 servings

Number Of Ingredients 5

4 cups heavy cream
2 teaspoons vanilla extract
6 egg yolks
1 cup sugar, half in mixture, half for crust
6 oz ramekins, 7 ounces (225 grams)

Steps:

  • Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
  • In a medium bowl, whisk egg yolks and half of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
  • Pour hot water into a large roasting pan. Place six ramekins into the pan (the water should come roughly halfway up the sides of the ramekins).
  • Pour the egg mixture into the ramekins and bake at 325˚F (165˚C) for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
  • Remove the ramekins from the roasting pan, allow to cool to room temperature, cover with plastic wrap and refrigerate for at least two hours and up to three days.
  • Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
  • Using a torch, melt the sugar to for a crispy top. If you don't have a torch, you can broil the crème brûlée to melt the sugar. Keep an eye on it, to make sure you don't over cook it. Allow the crème brûlée to sit for at least five minutes before serving.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 29 grams, Fat 75 grams, Fiber 0 grams, Protein 13 grams, Sugar 29 grams

INSTANT POT CREME BRULEE



Instant Pot Creme Brulee image

Creme brulee made the old-fashioned way using the stove-top and oven seems like such a chore when you can make it more quickly and easily (but with equally delicious results!) in an Instant Pot®. No need to worry about curdled eggs here either because cooking on low pressure for just eight minutes yields a perfectly set custard every time.

Provided by Food Network Kitchen

Categories     dessert

Time 13h30m

Yield 4 servings

Number Of Ingredients 5

1 vanilla bean
1 1/3 cups heavy cream
1/4 cup plus 3 tablespoons sugar
1/8 teaspoon kosher salt
5 large egg yolks, at room temperature

Steps:

  • Split the vanilla bean in half lengthwise using a paring knife, then use the back of the knife to scrape out the seeds. Reserving the pod, put the seeds and cream into a small saucepan. Whisk to combine, then set over medium heat and cook until tiny bubbles just start to form around the edges, about 5 minutes, whisking occasionally. Pour the mixture into a medium bowl and allow to cool for 20 minutes.
  • Meanwhile, combine the reserved vanilla-bean pod and 2 tablespoons of the sugar in a small bowl. Use your fingers to rub the pod and sugar together to remove the residual vanilla seeds and distribute them evenly throughout the sugar. Set the vanilla sugar aside.
  • Whisk the remaining 1/4 cup plus 1 tablespoon sugar and the salt into the cream mixture until combined and the mixture is completely cool. Whisk in the egg yolks until smooth. Strain through a fine-mesh sieve set over a 2-cup liquid measuring cup. This will help achieve a silky smooth result.
  • Divide the mixture among four 4-ounce heat-proof ramekins (each about 3 inches in diameter) and cover the tops tightly with foil.
  • Pour 1 cup water in the bottom of a 6- or 8- quart Instant Pot®. Place the steamer rack in the pot and arrange the ramekins in a snug single layer on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set the pot to pressure cook on low for 8 minutes (see Cook's Note).
  • After the pressure cook cycle is complete, follow the manufacturer's guide for natural release. After 15 minutes, being careful of any remaining steam, unlock and remove the lid.
  • Remove the foil from the ramekins and allow to cool for 20 minutes. Then refrigerate until completely cooled and set, at least 4 hours and up to 24 hours.
  • When ready to serve, sprinkle the top of the desserts with the vanilla sugar (discard the vanilla-bean pod or add to more sugar for future use). Use a kitchen torch to melt the sugar and turn it a deep golden brown. (Alternately, heat the ramekins under the broiler, watching carefully.) Let sit at room temperature until the sugar has hardened, about 5 minutes.

PRESSURE COOKER MAPLE CREME BRULEE



Pressure Cooker Maple Creme Brulee image

The pressure cooker is the perfect cooking vessel for the classic dessert creme brulee. The crunchy brown sugar topping in this recipe is wonderful, and the custard is smooth and creamy.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 servings.

Number Of Ingredients 9

1-1/3 cups heavy whipping cream
3 large egg yolks
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
1 cup water
TOPPING:
1-1/2 teaspoons sugar
1-1/2 teaspoons brown sugar

Steps:

  • Select saute setting on a 6-qt. electric pressure cooker and adjust for low heat. Add cream. Heat until bubbles form around sides of cooker. In a small bowl, whisk egg yolks, brown sugar and cinnamon. Press cancel; stir a small amount of hot cream into egg mixture. Return all to pressure cooker, stirring constantly. Stir in maple flavoring. , Transfer cream mixture to 3 greased 6-ounce ramekins or custard cups. Wipe pressure cooker clean. Pour in water; place trivet insert in bottom. Place ramekins on trivet, offset stacking as needed, and loosely cover with foil to prevent moisture from getting into ramekins. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 11 minutes., When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. A knife inserted in center should come out clean, though center will still be soft. Using tongs, remove ramekins. Cool for 10 minutes; refrigerate, covered, for at least 4 hours., For topping, combine sugars and sprinkle over ramekins. Hold a kitchen torch about 2 in. above custard surface; rotate slowly until sugar is evenly caramelized. Serve immediately., To brown under the broiler, preheat broiler and place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Broil 8 in. from heat until sugar is caramelized, 3-5 minutes. Refrigerate until firm, 1-2 hours.

Nutrition Facts : Calories 578 calories, Fat 44g fat (26g saturated fat), Cholesterol 350mg cholesterol, Sodium 63mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 0 fiber), Protein 5g protein.

Tips:

  • Use high-quality ingredients: This will make a big difference in the final flavor of your crème brûlée. Use real vanilla beans, not extract, and use heavy cream instead of milk.
  • Make sure your custard is cooked through: The custard should be thick and creamy, but not too thick. It should also be slightly jiggly in the center.
  • Let the custard chill completely before torching the sugar: This will help the sugar to caramelize evenly and prevent it from burning.
  • Use a kitchen torch to caramelize the sugar: A kitchen torch is the best way to caramelize the sugar on top of your crème brûlée. If you don't have a kitchen torch, you can use a broiler, but be careful not to burn the sugar.

Conclusion:

Crème brûlée is a classic French dessert that is both elegant and delicious. It's perfect for a special occasion or a simple weeknight treat. With a few simple tips, you can make a perfect crème brûlée at home. So next time you're looking for a delicious dessert, give this recipe a try. You won't be disappointed!

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