Vanilla Bean Crème Brûlée


  • 1/2 cup heavy cream
  • 1/2 tsp vanilla bean paste
  • 2 large egg yolks
  • 2 tbsp sugar
  • 1 cup Water
  • 3 whole raspberries
  • 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.
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