Instant Pot Creme Brulee

Separate Eggs: Separate the egg whites from the egg yolks in two mixing bowls. Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place the egg whites in a refrigerator for other dishes.

Warm Cream Mixture: In a medium saucepan, add in the heavy cream, vanilla extract, and salt. Warm the mixture up to 70°C - 80°C (158°F - 176°F) over medium heat. Stir occasionally. Turn off the heat and set aside.

Create Creme Brulee Mixture: Add the granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.

*Pro Tip: If you want smoother creme brulee, strain the brulee mixture through a mesh strainer.

Pressure Cook Creme Brulee: Pour the cream mixture into 6oz ramekins until 85% full. Remove air bubbles on the surface with a torch or spoon. Wrap the ramekins tightly with aluminum foil.

Add 1 cup of water and steamer rack in Instant Pot. Then, place the wrapped ramekins on a steamer rack. Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release. Then, release any remaining pressure.

*Pro Tip: For small pyrex glass bowl, pressure cook at Low Pressure for 16 minutes, then 15 minutes Natural Release.

Chill Creme Brulee: Take out one of the ramekins and check for doneness.

*Pro Tip: The very center of custard should jiggle. If the whole custard is jiggling, wrap & pressure cook the creme brulee for another 3 minutes.

Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).

Caramelize Sugar Top: When ready to serve, spread some granulated sugar evenly on top of the cream custard. Use a torch to caramelize the sugar to form a crispy top. Let creme brulee sit for at least 3 minutes before serving. You can also place the ramekins under a broiler to caramelize the sugar.