Instant Pot Creme Brulee with Cinnamon
Decadent and simple Instant Pot Creme Brulee with cinnamon. Silky, creamy custard. A crackly, sugary shell. All that dusky, spicy-sweet cinnamon flavor. Cooked to perfection in only 4 minutes! Yes, Instant Pot Creme Brulee is a delicious and easy dessert you'll be making all the time!
Servings: 6
Calories: 375kcal
Equipment
- 6 6-ounce ramekins
- kitchen torch (to brulee sugar)
Ingredients
- 2 cups heavy cream
- 1/4 cup sugar
- 4 saigon cinnamon sticks
- 6 egg yolks (organic, large)
- 1 tsp ground cinnamon
- 1 Tbsp vanilla
- pinch salt
To brulee sugar:
- 1 tsp ultra-fine sugar (per ramekin)
Instructions
- Steep heavy cream. In a small saucepan, add heavy cream, sugar, and cinnamon sticks. Heat until slightly steaming and sugar dissolves. Cover and remove from heat. Steep for 1 hour.
- Make custard. In a large bowl, add egg yolks, ground cinnamon, vanilla, and salt. Whisk until thick and well combined.
- Remove cinnamon sticks from the heavy cream. Briefly reheat until slightly steaming. (Do not boil!)
- Whisking constantly, add heavy cream to the yolk mixture. Make sure to add in a slow and steady stream. This will ensure the yolks do not scramble.
- Pour into ramekins. Divide custard evenly among 6 ramekins.
- Cook. Place a steamer trivet in the instant pot. Add 1 cup of water. Add ramekins in a single layer, slightly touching each other. Depending on ramekin size, you'll be able to fit anywhere from 2-4.
- Lock lid in place. Set Instant Pot to pressure cook at high heat for 4 minutes. Or normal heat for 4 minutes for a slightly creamier, softer creme brulee. Make sure to turn off "Keep Warm" function.
- When the timer beeps, manually release the steam. Do this immediately to prevent overcooking! Remove the lid and transfer ramekins to the kitchen counter. The ramekins will be hot so handle carefully! Rest for 10 minutes at room temperature. Repeat with remaining creme brûlée until all 6 are cooked.
- Chill. Transfer ramekins to the fridge and chill for at least 2 hours or overnight, uncovered.
- Blow torch. Right before serving, add 1 tsp of ultra-fine sugar to each ramekin. Gently shake and swirl sugar so that the top is evenly coated with sugar granules. Using a kitchen torch, melt sugar until bubbly and caramelized. Wait 2-3 minutes for the sugar to set into a crispy shell. Enjoy immediately!
Video
Notes
*To make ultra-fine sugar at home, add 1/4 cup of white sugar to a food processor. Pulse for 1 minute until finely ground. Transfer to a bowl and use to brulee the tops.
**To brulee the sugar in the oven, arrange the oven rack so it's 5-6 inches from the heat source at the top. Turn on the oven broiler at high heat and pre-heat for 10 minutes. Add sugar, as noted in the instructions. Then line the ramekins on a sheet pan and slide into the oven. Watch carefully, rotating the sheet pan so the tops are evenly bruleed. Remove and enjoy!
PRO Tips:
- Briefly torch custard before cooking. An easy trick to remove those pesky air bubbles from the custard's surface. Optional step for a more visually pleasing creme brulee. Once cooked, the air bubbles cannot be removed.
- Remove creme brulee IMMEDIATELY. Once the timer rings, release air pressure manually and remove from the Instapot ASAP!
- Use ultra-fine sugar for the top. Regular sugar also works. But ultra-fine sugar melts more evenly into a thick, super crackly shell.
Nutrition
Calories: 375kcal | Carbohydrates: 14g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 284mg | Sodium: 31mg | Potassium: 110mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1434IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg