Recipes
Vanilla Bean Crème Brûlée
1 servings
more than 2 hours
Easy
Crème brûlée is traditionally baked in a bain-marie (water bath) in the oven for an hour. With the Instant Pot®, it couldn’t be easier to make a single ramekin of creamy crème brûlée in less than half the time. Feel free to use the same amount of vanilla extract if you don’t have vanilla bean paste on hand.
INSTRUCTIONS
- In a small saucepan over medium-high heat, combine cream and vanilla bean paste until steaming. Do not boil. Remove from heat.
- In a small bowl, whisk egg yolks and 1 tablespoon sugar until light and smooth. While whisking, slowly pour hot cream into egg yolks and whisk to combine. Pour cream mixture through a fine-mesh strainer into an 8-ounce ramekin. Cover with foil.
- Pour water into Instant Pot® and add the trivet. Place ramekin on trivet. Close the lid; turn the knob to Sealing. Press Manual or Pressure Cook button and adjust time to 10 minutes. Then press Pressure Level button and adjust to Low Pressure. If your Instant Pot® does not have a Low Pressure button, adjust the time to 8 minutes.
- When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid. Remove ramekin to cooling rack. Let cool and then refrigerate 6–8 hours.
- To serve, remove foil. Sprinkle remaining 1 tablespoon sugar over the top of the crème brûlée. Using a kitchen torch, quickly torch the sugar in small circles until sugar is completely caramelized. Cool 1 minute, then top with raspberries and serve.
Notes
PER SERVING
CALORIES: 624
FAT: 50g
PROTEIN: 8g
SODIUM: 61mg
FIBER: 0g
CARBOHYDRATES: 31g
SUGAR: 30g
CALORIES: 624
FAT: 50g
PROTEIN: 8g
SODIUM: 61mg
FIBER: 0g
CARBOHYDRATES: 31g
SUGAR: 30g
Share:
About the chef
Lisa Childs
Lisa Childs is a cookbook author, food blogger, and Instant Pot expert who is passionate about helping home cooks make the most of their kitchen tools. With a background in communications from the University of Utah, Lisa started her career as a technical writer but soon found her true calling after discovering the Instant Pot. What began as a hobby of sharing her Instant Pot creations on Instagram in 2016 quickly grew into a full-fledged food blog, Tried Tested and True, where she shares easy, approachable recipes for all skill levels. Lisa’s mission is to empower her readers by teaching them how to use their kitchen gadgets effectively, making cooking both enjoyable and accessible. She loves educating her audience, providing not just recipes, but also tips and tricks to simplify cooking. What started as a side project has now become her full-time job, where she and her dedicated team create content that reaches millions of readers every year. Through her blog, social media platforms, and YouTube channel, Lisa continues to inspire home cooks everywhere to try something new in the kitchen.
View All Lisa's Recipes
