Recipes for One Pot

Creme Brulee Instant Pot

Silky and Delicious with a Touch of Crunch

Pressure Cooker Blood Orange Creme Brulee


Crème brûlée is a really famous dessert that is often served in the fanciest of restaurants - but it is actually really simple to make. 

 Plus in this recipe, we also teach you how to add a really nice twist to make your creme brûlée stand out from all the others that you have tried. 

Other names that this dish is known by are burned cream, burnt cream, Trinity cream, and it is actually similar to crema catalana. 
Instant pot Creme brulee
Instant Pot Blood Orange Creme Brulee?
Basically it is a dessert made up of a rich custard base that is then topped with a texturally contrasting layer of hardened caramelized sugar.  But what makes this different is the blood orange compote you will make in a single pot that sets this dish apart.
To make this creme brûlée you only need 5 simple ingredients! Cream, sugar, egg and egg yolks, and vanilla. It makes a heavenly smooth but divinely rich cream dessert with a crackable caramel top.

If you use real vanilla or real vanilla paste this you also get a satisfyingly sweet aroma that will excite and remain on your taste buds after eating - it really is amazingly good.

Plus you add our “blood orange” twist and you will be the talk to the town!!

Key Ingredients for Blood Orange Creme Brulee

Vanilla

Vanilla is a spice that comes from orchids of the genus Vanilla. It is most commonly sourced from pods of the Mexican species. However there are lots of places that grow it. It is one of the most widely used spices and really helps to give this dish a unique aroma and taste. Use the best quality vanilla you can as there are only 5 ingredients in this dish and every one counts.

Cream

The first question is what is - Heavy Cream vs Double Cream: What is the difference? - Double cream is what the British say when they mean heavy or whipping cream in the United States. So in this recipe use the heaviest cream you can to get the best taste and texture.

Sugar

It seems funny talking about sugar - but the best type to make the most impressive "hard top" for the creme brûlée is brown sugar. It is easier to make the top and gives a slightly nicer flavor.

See our famous moist carrot cake recipe here.

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Instant pot Creme brulee

Creme Brulee Instant Pot

  • Author: Rosie
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 1x
  • Category: Dessert
  • Method: Pressure Cook
  • Cuisine: French

Description

 

Crème brûlée is a really famous dessert that is often served in the fanciest of restaurants - but it is actually really simple to make.  And in this recipe, we also teach you how to add a really nice twist to make your creme brûlée stand out  - add our “blood orange” twist and you will be the talk to the town!!


Scale

Ingredients

12 oz Double Cream - (1.5 cups - 350ml)

1 orange peel - peeled from 1 orange

4 oz Full Cream Milk - (0.5 cup - 125ml)

2 vanilla pods ( or 1 teaspoon high quality vanilla)

4 eggs

4 egg yolks

2.2 oz Caster Sugar - ( 60 g - 1/2 cup)

3 Blood Oranges (other Oranges also ok) - For Orange Compote

1 oz Caster Sugar - For Orange Compote


Instructions

Orange Compote

  1. Finley zest of the blood oranges and set aside the zest
  2. Peel the remaining 2 oranges (keep 2 pieces of peel for the milk/cream) and the zest one also - slice the oranges into pieces - removing the seeds.
  3. Place diced orange pieces and zest  in a saucepan - or you can use your instant pot for this also.
  4. Add the caster sugar
  5. Stir and stew the mix keeping control of the heat until the mix turns into a stew-like consistency and then set aside to cool

Creme Brulee

  1. In a bowl whish the eggs, egg yolks. and about 50 g of the sugar until smooth and mixed
  2. In a saucepan, gently warm the cream and milk with the vanilla and some orange peel for added flavor
  3. Remove from the heat and let it cool to naturally infuse the vanilla and orange flavor
  4. Remove the orange peel
  5. Take the ramekins and put about 2 teaspoons of the orange compote in the bottom of the ramekin
  6. Then pour the milk and cream mixture into the ramekins so they are about 80 percent full
  7. Wrap the ramekins reasonably tightly in aluminum foil.
  8. Add 1-2 cups of water to the instant pot bowl and put the steamer or trivet into the bowl - Now gently place the ramekins on the rack in the bowl- we could that you can place 4 on the rack and then gently place two more on top of the bottom 4.
  9. Set the pressure to low and cook for 13 minutes and then let the natural pressure release for 10 mins.
  10. Release any remaining pressure and check the creme brulee is cooked - the mixture should be firm to touch with a finger
  11. Unwrap the foil from the ramekins and leave to cool. Then place in the fridge for at least 2 hours to set. If you are going to leave them overnight we suggest you cover them with plastic wrap.
  12. Now the exciting part - Caramelize and eat. Sprinkle the remaining castor sugar (or if you have raw sugar that works even better- see our pictures below) - blowtorch until you form a crisp caramel on the top!


Nutrition

  • Calories: 395 kcal

Keywords: creme brulee, pressure cook, instant pot

creme brule ingredients

Assemble your Ingredients

There are not many ingredients - but as we always say - getting prepared before you start is a great way to have the dish succeed.

Here we have laid it all out including the Blood Oranges - ( you can use normal oranges if the blood oranges are not available)

If you have a real special occasion one of the other Instant Pot Dishes that goes with this recipe is our Maple Syrup Pulled Pork Burger -as a combination these are amazing. See the recipe here. Maple Pulled Pork Burger. Plus we have some great other instant pot dishes below

Lemongrass Beef - Instant Pot

Lemongrass Chicken - Instant Pot

Beef Ragu - Instant Pot

Zesting the Orange

Using a zester (you can use a very fine grater if you do not have a zester)  take the zest of one orange and set aside.
zesting blood orange for creme brule
making orange compote for cream brulee

Make the Orange Compote

Now place the diced orange pieces and zest in a saucepan - or you can use your instant pot for this also. 

Add the caster sugar - stir and stew the mix keeping control of the heat so it does not burn until the mix turns into a stew-like consistency and then set aside to cool

Separate the egg yolks

There are many ways of doing this - just use your favorite method.
separate egg yolks
warm the milk with orange

Gently heat the Creme Brulee Mixture

After you have whisked all the ingredients together you need to gently heat them.

Here you can see the orange peel that we have put in just to get the little extra flavor.

Filling the Ramekin

I really like the depth of flavor that the orange gives to this famous dish -and it is great that you can cook it in the instant pot or pressure cooker.

Fill the ramekin to around 80-85 percent full.
pour in the milk for cream brulee
aluminum foil on ramekins for cream brulee

Cover the ramekins with foil

Now it is time to place into the pressure cooker. Before you do that see how we have wrapped carefully the ramekins in aluminum foil - just to protect the mix and cook it evenly.

Sprinkle the Sugar

This is the exciting part - it means you have chilled the creme brulee down and you are ready to eat!

Sprinkle some sugar - you can use caster, but here we have used raw or brown sugar - we find that it caramelizes just a little bit easier and gives a richer taste.  But either is fine really.
sprinkle sugar for creme brule
blow torch sugar creme brulee

Blow Torch 

Now it is time to If you have not done this before - maybe practice first on a bit of sugar on some foil or similar surface - just so you can work out how har away to hold the blow torch.

It is not hard and a bit of practice will have you creating the best creme brulee you have ever made with this recipe and method.

Plated up and ready

We kept a couple of orange segments and placed a little mint on top for that extra nice look.

You know people eat with their eyes first so we find going that extra step really helps - plus you feel really good when people comment - wow before they even taste.
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