Instant Pot Crème Brûlée Recipe

In a medium bowl, whisk together the egg yolks, granulated sugar, and vanilla extract until smooth.

Heat the heavy cream in a small saucepan until it reaches a simmer. Slowly pour the hot cream into the egg mixture, whisking continuously.

Strain the mixture through a fine-mesh sieve into a measuring cup or bowl with a spout.

Divide the mixture evenly among 4 ramekins. Cover each ramekin tightly with foil.

Add one cup of water to the Instant Pot and place the trivet inside.

Place the ramekins on the trivet, stacking if necessary.

Lock the lid on the Instant Pot and set it to manual high pressure for 7 minutes.

Once the timer goes off, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.

Remove the ramekins from the Instant Pot and let them cool to room temperature.

Chill the ramekins in the fridge for at least 1 hour, or up to 2 days.

When ready to serve, sprinkle the brown sugar evenly over the tops of the chilled custards. Use a kitchen torch to caramelize the sugar until it forms a crispy shell.

Serve immediately and enjoy!