I’ve only had creme brûlée a handful of times in my life and I’ve never ventured to make it for myself because I always had it in my head that it would be a complicated dessert that likely required some sort of kitchen torch of which I can’t seem to allow myself. But, as it turns out, creme brûlée is actually a pretty simple and easy to make dessert. Especially when you make it using a pressure cooker!

This creme brûlée is started off with a few minutes in a pressure cooker. It then chills for several hours and is finished off when you’re ready to enjoy by broiling in the oven for a few minutes. Yep, it’s just that easy to make yourself creme brûlée at home.

I didn’t do a whole lot by way of lightening the creme brûlée up, though I did some some of the heavy cream for unsweetened almond milk. That was just about it though! I was really happy with the results that the boiler gave me with the sugar topping. It was the perfect crisp hard crack on top of the creme that I wanted.

All in all, I will definitely be making this again soon for friends and family to enjoy!

Instant Pot Creme Brûlée

Yield: 4

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 10 MinInactive time: 4 HourTotal time: 4 H & 20 M

An easy creme brûlée that's started off in a pressure cooker and finished in the oven. Perfect as a make ahead dessert!

Ingredients

1/3 C. Sugar
4 Tbsp. Sugar
4 Whole Large Eggs
1 C. Heavy Cream
1/2 C. Unsweetened Almond Milk
1 Tsp. Vanilla Extract
Pinch of Salt

Instructions

Place 1/3 C. sugar and 4 whole large egg yolks into a medium bowl and whisk to combine.
Add in the 1 C. cream, 1/2 C. almond milk, 1 Tsp. vanilla, and pinch of salt and continue to whisk to combine.
Pour through a fine mesh then divide evenly among 4 ramekins.
Cover each tightly with foil.
Place 1 C. water in the base of the pressure cooker and lower the ramekins into the instant pot with the trivet.
Secure the lid and set the pressure valve to sealed.
Set the instant pot to cook on manual for 7 minutes on LOW pressure.
Once done, do a quick release and remove the lid.
Place the ramekins on a baking sheet and refrigerate for at least 4 hours, or overnight works too!
When ready to enjoy, remove the ramekins from the fridge and sprinkle each with 1 Tbsp. sugar.
Preheat the oven broiler and place the ramekins on the highest rack in the oven.
Bake for 3-5 minutes or until the top is golden brown. Serve and enjoy right away!

Nutrition Facts

Calories

393.83

Fat (grams)

26.61

Sat. Fat (grams)

15.33

Carbs (grams)

31.38

Fiber (grams)

0.08

Net carbs

31.30

Sugar (grams)

31.14

Protein (grams)

8.11

Sodium (milligrams)

120.84

Cholesterol (grams)

253.43

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Gluten Free • Wheat Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free •Alcohol Free • No Oil Added • Kosher