Creme Brulee


  • 2 egg yolks
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1/2 cup Swerve
  • 1/8 tsp salt
  • Pour 1 cup of filtered water into the inner pot of the Instant Pot, then insert the trivet. In a large bowl, combine egg yolks, whipping cream, vanilla, Swerve, and salt. Mix thoroughly. Once mixed, evenly pour into 5 well-greased, Instant Pot–friendly ramekins.
  • Place the ramekins on the trivet, and cover each loosely with aluminum foil. Close the lid, set the pressure release to Sealing, and select Manual/Pressure Cook. Set the Instant Pot to 6 minutes on high pressure, and let cook.
  • Once cooked, let the pressure naturally disperse from the Instant Pot for about 10 minutes, then carefully switch the pressure release to Venting. Open the Instant Pot, and remove the ramekins. Let cool, serve and enjoy!
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