Creme Brulee Made In An electric Pressure Cooker
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.
See our famous moist carrot cake recipe here.
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.
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
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 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 everyone counts.
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.
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.
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)
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.
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.
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.
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.
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 far 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.
Creme Brulee Instant Pot
- 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
- Finley zest of the blood oranges and set aside the zest
- 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.
- Place 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 until the mix turns into a stew-like consistency and then set aside to cool
- In a bowl whish the eggs, egg yolks. and about 50 g of the sugar until smooth and mixed
- In a saucepan, gently warm the cream and milk with the vanilla and some orange peel for added flavor
- Remove from the heat and let it cool to naturally infuse the vanilla and orange flavor
- Remove the orange peel
- Take the ramekins and put about 2 teaspoons of the orange compote in the bottom of the ramekin
- Then pour the milk and cream mixture into the ramekins so they are about 80 percent full
- Wrap the ramekins reasonably tightly in aluminum foil.
- 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.
- Set the pressure to low and cook for 13 minutes and then let the natural pressure release for 10 mins.
- Release any remaining pressure and check the creme brulee is cooked – the mixture should be firm to touch with a finger
- 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.
- 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!