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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



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!!



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


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!


  • Calories: 395 kcal

Keywords: creme brulee, pressure cook, instant pot