Instant Pot Crème Brûlée + Tutorial {Gluten-Free, Low-Carb}
Making Instant Pot Crème Brûlée is easier than you think! Just 5 simple ingredients are all you need to enjoy perfectly luscious crème brûlée. Make every day feel like a special occasion with this Instant Pot Crème Brûlée recipe. Suitable for Gluten-free and Low-carb diets.

I have been infatuated with Crème Brûlée since the moment I was first introduced to it. It is indulgent yet light, and the contrast of the hard caramelised top with the rich creamy custard is unlike anything else. It is sophisticated, elegant and stunning.
Crème Brûlée has always been a special occasion dessert in my family. We eagerly look forward to ordering when celebrating at fancy restaurants. The thought of making it at home seemed complicated and just too risky. Even a foodie like me thought it was better to leave it to the experts.
But friends, my Instant Pot has changed all that. Since the little magic pot has made quick and easy work of so many different recipes, I finally decided it was time to muster up the courage to give this recipe for Instant Pot Crème Brûlée a try. Well, the results are in and I can tell you that it is amaaaaazing.
After that first bite all I could think was why didn’t I try this sooner?!?! With just 5 simple ingredients and less than 10 mins you have perfectly silky, creamy and luscious custard. After it is chilled, making the perfectly caramelised brûlée tops is actually quite fun and not at all hard to do.
With this Instant Pot Crème Brûlée recipe, I can now make a regular weeknight at home feel like a special occasion.
Are you ready to learn how easy it is to make Instant Pot Crème Brûlée? Then gather up your ingredients and I will show you….
How To Make Instant Pot Crème Brûlée
- In a large mixing bowl, whisk together the eggs yolks, 4 tbsp of sugar and pinch of salt. Add cream and vanilla and whisk until well blended.
- Divide the mixture evenly between six, 6oz custard cups/ramekins. Cover each with foil.
- Add 1 cup of water into the bottom of the Instant Pot insert and put the trivet inside the inner pot. Place the ramekins on top of the trivet, stacking them in two layers.
- Close the lid and turn the valve to the sealed position. Select manual or pressure cook, high pressure and set the timer for 9 mins.
- When done, select cancel and allow for a 10 mins natural pressure release. Turn the valve to venting and release any remaining pressure.
- Use tongs to carefully remove ramekins and then set on a rack to cool. Cover with plastic wrap and chill for minimum 2 hrs or up to 2 days.
- When ready to serve, top each ramekin with 1 teaspoon remaining sugar and then either use a kitchen torch to caramelise the sugar or broil for 2-3 minutes in your oven.
Tips for Making Pressure Cooker Crème Brûlée
- Make sure water does not get inside the ramekins before cooking.
- It is important to chill the custard completely before caramelising the tops.
- Change the custard flavour by using different extracts. Popular choices include cinnamon, coconut, chocolate, raspberry and orange. Or try adding a few tablespoons of brewed coffee or your favourite tea. Delicious!
- Its’ a great make-ahead solution. Pressure cooker crème brûlée is perfect for entertaining since you can make it up to 2 days ahead of time. Just store in the fridge until you’re ready to caramelise the tops and serve.
Single Serving Crème Brûlée in the Instant Pot
Thanks to the Instant Pot, it is sooooo easy to make a single serving of delicious crème brûlée.
Simply combine 1 egg yolk, 2 tbsp of sugar, ½ tsp vanilla and 1/3 cup of heavy cream. Pour the mixture into a ramekin and then just follow the rest of the cooking instructions in this recipe. Just the thing for when you want to indulge your sweet tooth.
How To Get A Perfect Brûlée Top
When using a torch to brûlée the tops, hold it about 6cm from the surface and continuously move to evenly caramelize without overheating any one spot.
If using a grill, make sure it is very hot and watch carefully to avoid melting the custard.
Some people prefer using larger-grain raw sugars such as Turbinado, Demerara and Muscovado for a deeper and richer flavour. However, sugar that is too coarse may not caramelize easily and could lead to melting the custard.
More Delectable Instant Pot Dessert Recipes:
Instant Pot Arroz Con Leche (Rice Pudding).
Instant Pot Dessert Recipes.
Thank you for reading my Instant Pot Crème Brûlée recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
Get The Instant Pot Crème Brûlée Recipe:
Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Instant Pot Crème Brûlée! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
Instant Pot Crème Brûlée
Ingredients
- 6 egg yolks
- 6 tbsp granulated sugar divided
- Pinch of salt
- 2 cups (480ml) heavy cream double cream
- 2 tsp vanilla extract
Instructions
- In a large mixing bowl, whisk together the eggs yolks, 4 tbsp of sugar and pinch of salt. Add cream and vanilla and whisk until well blended.
- Divide the mixture evenly between six, 6oz custard cups/ramekins. Cover each with foil.
- Add 1 cup of water into the bottom of the Instant Pot insert and put the trivet inside the inner pot. Place the ramekins on top of the trivet, stacking them in two layers.
- Close the lid and turn the valve to the sealed position. Select manual or pressure cook, high pressure and set the timer for 9 mins.
- When done, select cancel and allow for a 10 mins natural pressure release. Turn the valve to venting and release any remaining pressure.
- Use tongs to carefully remove ramekins and then set on a rack to cool. Cover with plastic wrap and chill for minimum 2 hrs or up to 2 days.
- When ready to serve, top each ramekin with 1 teaspoon remaining sugar and then either use a kitchen torch to caramelise the sugar or broil for 2-3 minutes in your oven.
- Let stand for a few mins before serving.
Notes
- Make sure water does not get inside the ramekins before cooking.
- It is important to chill the custard completely before caramelising the tops.
- You can flavour the custard using different extracts. Some popular choices include cinnamon, coconut, chocolate, raspberry and orange. Or try adding a few tablespoons of brewed coffee or your favourite tea. Delicious!
- Make-ahead solution: crème brûlée is perfect for entertaining since you can make it up to 2 days ahead of time. Just store in the fridge until you’re ready to caramelise the tops and serve.
9 min! I used a diffrent rescipies , same ing. at 6min and they all exploded! So I redid it all and another explotion! I don’t know what I’m doing wrong
About this magical smell from the oven … do you feel it? I am preparing this creme brulee according to your recipe … The smell on the street is simply divine.
I never would have thought to make a creme brulee in the instant pot but it looks like it turned out perfectly!
Looks so delicious! I love Creme Brulee ♥
one of my favorite I order out all the time now I finally can make it myself with these great recipe instructions Thanks!
OMG why am I not doing this every day??? What an awesome idea to get a quick creme brulee. Can’t wait to to try this!
I love creme brulee and had no idea you could make it in an instant pot! What a great way to do it. Your creme brulee looks perfect too. Pinned for later x