Instant Pot Creme Brûlée
Prep time: 5 minutes
Cook time: 30 minutes (per Instant Pot set)
Total time: 35 minutes
Makes: 4 small ramekins or 3 creme brûlée dishes or 1 large shallow pan
8 egg yolks
2 cups heavy whipping cream
2 tablespoons vanilla extract
1/3 cup of sugar, plus more to sprinkle on top
A pinch of salt
Add 1.5 cups of water to the bottom of your Instant Pot. Set trivet in place.
In a large bowl, add all the ingredients and whisk to combine.
Evenly pour your egg mixture into your dishes – 4 small ramekins or 3 creme brûlée dishes or 1 large shallow pan that fits inside your Instant Pot
Place aluminum foil over each dish and carefully set dishes on the trivet. You can stack foil covered dishes as well to fit as many as you can fit in your Instant Pot.
Close your Instant Pot lid by twisting the lid on and closing the valve to lock in pressure
Set your Instant Pot to High pressure for 10 minutes. After it is done cooking, allow it naturally to release for 15 minutes. After the 15 minutes, manually release the valve.
Remove each dish from the Instant Pot and transfer to a cooling rack. Allow it to cool before removing the aluminum foil.
Place a teaspoon of sugar on top of custard in each dish; Spread evenly.
Using a culinary torch, torch the sugar to create a hard sugary, shell. Alternately, you can place dishes under the broiler until sugar melts and browns slightly – be sure to watch it closely to avoid scorching.