{"id":2747,"date":"2021-11-27T22:01:00","date_gmt":"2021-11-28T05:01:00","guid":{"rendered":"http:\/\/www.pressurecookingtoday.com\/?p=2747"},"modified":"2021-11-28T09:52:32","modified_gmt":"2021-11-28T16:52:32","slug":"pressure-cooker-creme-brulee","status":"publish","type":"post","link":"https:\/\/www.pressurecookingtoday.com\/pressure-cooker-creme-brulee\/","title":{"rendered":"Instant Pot Creme Brulee"},"content":{"rendered":"\n

This <\/em>Instant Pot Creme Brulee<\/em><\/strong> is a rich, creamy custard with a brittle caramelized layer on top that makes an elegant but easy dessert for entertaining.<\/em><\/p>\n\n\n\n

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\u2764\ufe0f Why You\u2019ll Love This Recipe: <\/strong>This is the easiest way to make thick, custardy creme brulee. It\u2019s simple, comes together quickly, and it\u2019s made from just six ingredients that I almost always have on hand.<\/p>\n\n\n\n

Update: This is my go-to recipe for a sophisticated dessert, so I\u2019ve updated the recipe, post and photos to help you make it like a pro. <\/p>\n\n\n\n\n\n\n\n

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How to Make Instant Pot Cr\u00e8me Br\u00fbl\u00e9e<\/h2>\n\n\n\n

Even though this dish is easy to make, the textures are wonderfully complex. The rich, silky-smooth custard is a perfect contrast to the crunchy, caramelized sugar topping. <\/p>\n\n\n\n

The creme brulee \u201cbakes\u201d in the pressure cooker in 6-ounce custard cups, then goes into the refrigerator to chill for at least 2 hours or overnight. <\/p>\n\n\n\n

You don\u2019t make the caramelized crust on top of each custard until shortly before serving. The key to making the crack-worthy crust is to use superfine sugar (it\u2019s sometimes labeled baker\u2019s sugar). This fine sugar melts faster than normal granulated sugar. <\/p>\n\n\n\n

Tip:<\/strong> If you don\u2019t want to buy baker\u2019s sugar, you can pulse regular granulated sugar in a blender to make superfine sugar.<\/p>\n\n\n\n

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Can I Make Custard in an Instant Pot?<\/h2>\n\n\n\n

Yes! In fact, desserts that require a water bath, like cheesecakes, flan, and custards, are perfect for making in the pressure cooker\u2019s moist environment.<\/p>\n\n\n\n

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Ingredient Notes<\/h2>\n\n\n\n

Since there are only six ingredients in pressure cooker creme brulee, it\u2019s really important to use high-quality ingredients. <\/p>\n\n\n\n

In particular, choose a fresh heavy cream (local if possible) and high-quality vanilla extract. If you\u2019re looking for suggestions, I really love L\u00e1grima\u2018s premium artisan vanilla extract<\/a> or Nielsen-Massey\u2019s Pure vanilla extract<\/a>. It\u2019s also a wonderful gift to give for the holidays.<\/p>\n\n\n\n

If you want to try homemade, my friend Marci<\/a> has an awesome tutorial about how to make your own vanilla in an Instant Pot<\/a>. <\/p>\n\n\n\n

Note:<\/strong> I often use Costco vanilla extract for cookies and cakes, but for desserts like these where the vanilla flavor is the centerpiece, it\u2019s worth it to me to use a premium vanilla.<\/p>\n\n\n\n

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Making the Sugar Crust<\/h2>\n\n\n\n

When you\u2019re ready to serve your dessert, it\u2019s time to make the hard-shell sugar crust on top. <\/p>\n\n\n\n

Most recipes call for using a kitchen torch because it gives you full control over how the sugar melts and caramelizes. However, you don\u2019t have to use a kitchen torch! <\/p>\n\n\n\n

Until I was gifted a kitchen torch for Christmas, I used to borrow my husband\u2019s welding torch to finish creme brulee. (It works great for brulees and fireworks, for the record!) <\/p>\n\n\n\n

If you don\u2019t have access to a torch, you can just use your oven broiler. To do so, place the creme brulee cups on a baking sheet and place the sheet on your oven rack a few inches below the broiler. Broil until the sugar is brown and caramelized, rotating the baking sheet frequently to help the cups brown evenly. Make sure you keep a close eye on things, since it can burn quickly. <\/p>\n\n\n\n

Tip<\/strong>: Make sure the custard cups or ramekins you\u2019re using are broiler-safe before using the broiler!<\/p>\n\n\n\n

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Make-Ahead Creme Brulee<\/h2>\n\n\n\n

Feel free to make the Instant Pot Creme Brulee ahead of time. The finished custards will last in the fridge for 2 to 3 days wrapped in plastic wrap, just make the sugar crust right before serving since the crisp texture doesn\u2019t last in the fridge. <\/p>\n\n\n\n

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Serving Suggestions<\/h2>\n\n\n\n

To add some extra flavor, texture, and a pop of color to your custards, serve them with fresh raspberries or strawberries. You could also add a dollop of homemade whipped cream for yet another texture. <\/p>\n\n\n\n

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More Instant Pot Dessert Recipes<\/h2>\n\n\n\n

If you love making desserts like creme brulee in your Instant Pot \/ pressure cooker, you\u2019ll have to try these sweet treats next:<\/p>\n\n\n\n