Instant Pot Creme Brulee Recipe

For my anniversary my awesome husband bought me an Instant Pot IP Duo! This amazing new kitchen helper is a 7-in-1 multi-functional cooker. It's a pressure cooker, slow cooker, rice cooker, saute/browning, yogurt maker, steamer and warmer. It has 14 built-in smart programs, dual pressure, automatic keep-warm and three temperatures for saute and slow cook.  It's amazing!

I made my first dessert today in the Instant Pot. I actually made three things today, 8 grain cereal, creme brulee, and a delicious roast. Here's my first attempt that turned out great of making Instant Pot Creme Brulee using the Pressure Cooker. It was super easy and only took about 25 minutes total. 5 minutes to prepare, 10 minutes in the pressure cooker, about 10 minutes while the valve slowly released the pressure.

Instant Pot Creme Brulee Recipe

Ingredients:

4 eggyokes

1 pint of heavy whipping cream

1/4 cup of sugar

1 tsp vanilla 

4 ramekins 

Directions:

Mix the eggyokes, heavy whipping cream, sugar, and vanilla together in a medium bowl. Pour the mixture evenly among the four ramekins. Put foil on the top of each ramekin.  Put the little rack that came with your IP at the bottom of the bowl. Pour 2 cups of water in the instant pot. Place the ramekins in the instant pot, you can stack them if needed. Close the led and the make sure the valve is closed. Set the pressure on high for 10 minutes. Let it slow release for 10-15 minutes. Carefully remove the ramekins. Confirm the the creme brulee is set. Set out for about 15 minutes to cool some. Then put in the fridge for 2+ hours. Sprinkle with sugar and torch the sugar if you like. 

Before they were cooked

Ready for the fridge!