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How To Make Creme Brulee In A Pressure Cooker

2 mini creme brulee desserts in Le Creuset with blueberries

A few weekends ago I made my first ever dessert in a pressure cooker and my first ever creme brulee all thanks to a review copy of Lauren Keating's Instant Pot Cookbook For Beginners

I've had my pressure cooker for at least 3 years, but have only used it for savory recipes. The idea of making a dessert in a pressure cooker, especially in the hot summer months, was enticing. I was also curious whether Lauren's simple recipe would be as good as the dessert I occasionally order in restaurants. It was!!!

In fact, the dessert was so great, I'm glad I only made a third of the recipe (enough for 2 portions) and shared one with a friend: otherwise I'd eat it all in just a few days. Since then, I've ordered a professional torch to brulee the sugar directly instead of putting the mini desserts under the broiler.

Lauren's book covers the basics of pressure cooking and provides recipes for each meal of the day, dessert included.

Reprinted with permission.

Cooking creme brulee under pressure ensures it comes out perfectly creamy and evenly cooked every time. Be sure to plan ahead, since this will need to chill for at least 4 hours before serving. 

Creme Brulee

Serves 6


6 tablespoons granulated sugar, plus 4 1/2 teaspoons, for topping

6 large egg yolks

2 cups heavy (whipping) cream

1 1/2 teaspoons vanilla extract

1/8 teaspoon salt


1. In a medium bowl, whisk together 6 tablespoons of sugar and the egg yolks. While whisking constantly, add the cream, vanilla, and salt. Pour the mixture through a fine-mesh strainer.

2. Divide and fill six 6-ounce ramekins three-fourths full and then remove any air bubbles with the back of a spoon. Cover each ramekin tightly with aluminum foil.

3. Set the trivet in the inner pot and pour in 1 cup of water. Place 4 ramekins on the trivet and stack the remaining 2 on top.

4. Lock the lid on the pressure cooker. Set the pressure valve to seal and cook for 10 minutes on manual low pressure. When the time is up, allow for 15-minutes natural release of pressure; then quick release any remaining pressure.

5. Carefully transfer the ramekins to a baking sheet and let cool at room temperature for 30 minutes. Refrigerate until chilled, at least 4 hours and up to overnight.

6. Spread 3/4 teaspoon of sugar evenly on top of each cooked creme brulee. Use a kitchen torch to caramelize the sugar and make a crispy top. Let them sit for 5 minutes before serving.