Go Back
+ servings
three servings of Instant Pot Creme Brulee on a countertop in front of the Instant Pot

Instant Pot Crème Brûlée

This recipe for Instant Pot Crème Brûlée requires just 5 simple ingredients and comes together so easily!
Course Dessert
Cuisine American, French, Western
Keyword Instant Pot Creme Brulee
Prep Time 5 minutes
Cook Time 9 minutes
Total Time 14 minutes
Servings 6
Calories 382kcal


  • 6 egg yolks
  • 6 tbsp granulated sugar divided
  • Pinch of salt
  • 2 cups (480ml) heavy cream double cream
  • 2 tsp vanilla extract


  • 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.


  • 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.


Calories: 382kcal | Carbohydrates: 15g | Protein: 4g | Fat: 34g | Saturated Fat: 19g | Cholesterol: 303mg | Sodium: 39mg | Potassium: 79mg | Sugar: 12g | Vitamin A: 1425IU | Vitamin C: 0.5mg | Calcium: 75mg | Iron: 0.5mg