Spiced Crème Brûlée


  • 2 cups (500 ml) milk cream
  • 2 cups (500 ml) milk
  • ½ cup (90 g) white sugar
  • 8 egg yolks
  • 1 tsp vanilla pulp
  • 1 tsp cinnamon powder
  • ¼ tsp ground cloves
  • ⅛ tsp nutmeg
  • 10 tsp sugar
  • Mix all the ingredients in a bowl using a hand mixer. Fill the ramekins and cover tightly with aluminum foil so that no water gets in.
  • Pour 1 cup of water in the bottom of the Instant Pot® pot. Put the rack on the water and the ramekins on top.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
  • When done cooking, turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  • Once cooled enough to lift without burning, remove the ramekins.
  • Put the ramekins in the refrigerator for at least 8 hours to finish curdling.
  • Put a a little over one teaspoon of sugar in each ramekin and turn to spread.
  • Use a torch to caramelize the sugar, little by little, and serve immediately.
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