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Crem Brûlée just got much easier! This pressure cooker Crem Brûlée is made in 3 minutes! Skip the water bath in the oven that takes 40 minutes because this dessert will be ready in no time! Five simple ingredients – milk, cream, vanilla, eggs and sugar – make for an exquisitely rich and elegant dessert. This dessert is super creamy and will impress whoever you make it for. The crispy sugar on top in contrast the creamy custard makes this dessert so incredibly delicious.
Why You'll Love This Recipe
- It’s EASY! Because you will be using the pressure cooker to make this Crem Brûlée it will save you a lot of time in the kitchen.
- This Crem Brûlée is an awesome date night recipe idea! Make this on Valentine’s Day for your partner and they will adore it!
- You can make this Crem Brûlée in advance. Make the custard and place it in the fridge for up to 2 days. Just make sure you torch the sugar right before serving for best results.
Ingredients Needed
4 Egg Yolks
3/4 Cup Milk
1/4 Cup + 2 Tbs Heavy Cream
3 Tbs Granulated Sugar + 2-4 More Tbs for the Brûlée
1 Tbs Vanilla Extract
2 Cups Hot Water
How To Make This Recipe
Start by adding milk and cream together in a microwave safe bowl or measuring cup. Microwave for about 1 minute until hot but not bubbling.
Next, separate egg yolks from eggs and place in a bowl. Add 3 tablespoons of sugar to the yolks and whisk well.
Carefully add a small amount of the hot milk/cream mixture to the egg yolks and sugar and whisk. Continue to add a small amount of the milk/cream mixture at a time and whisk until you have all the milk/cream mixture is whisked into the egg yolks. Add the vanilla extract and whisk into the crem mixture.
Use a fine mesh strainer to strain the crem mixture into 2 oven-safe ramekins. Cover each ramekin with tinfoil and secure tightly.
Add the ramekins to your pressure cooker and add 2 cups of water. Note: if you can only fit one ramekin in you can use less water, about 1 cup or so. You want the water to come up 1/3 – 1/2 up way up the ramekin but NOT for it to be filled to the brim so that way water does not go into the actual ramekin while it cooks in the pressure cooker.
Cook the crem brûlée on high pressure for 3 minutes and allow the pressure cooker to naturally release once the 3 minutes is up. Once the pressure is released carefully take the crem brûlée out. Once it reaches room temperature, place in the fridge and chill for 30 minutes.*
After 30 minutes, take the crem brûlée out of the fridge. Add granulated sugar on top of each crem brûlée, about 1-2 tablespoons on each ramekin. You want it to have a nice even layer of sugar but not too much or it wont properly brûlée. You can always add more after if you need to.
Using an oven-safe butane torch, torch the top of the each crem until a deep golden colour appear and the sugar is dissolved. Allow the crem brûlée to sit for at least for 5 minutes before serving, The top should be caramelized and hard like candy and should crack when you dig in. Serve immediately and enjoy! 🙂
Equipment Needed
Butane Torch
Oven Safe Ramekins
Pressure Cooker
Notes + Tips
- When adding water to the pressure cooker if you are only cooking 1 Crem Brûlée at a time only add about 1-1/2 cups water. You want the water to reach up to 1/3-1/2 way up the ramekin but not too much water to avoid water going into the Crem Brûlée.
- Cool the Crem Brûlée for at least 30 minutes or up to 2 days before torching. This will ensure the custard will set properly and avoid it to become “watery”.
- Add a generous single layer of sugar before torching. The sugar should coat the whole surface of the top but make sure not to add too much sugar in order for it to properly Brûlée.
- This Crem Brûlée makes exactly 2 portions in a 8oz ramekin but double, triple or half this recipe as you need it.
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Ingredients:
- 4 Egg Yolks
- 3/4 Cup Milk
- 1/4 Cup + 2 Tbs Heavy Cream
- 3 Tbs Granulated Sugar + 2-4 More Tbs for the Brûlée
- 1 Tbs Vanilla Extract
- 2 Cups Hot Water
Instructions:
- Start by adding milk and cream together in a microwave safe bowl or measuring cup. Microwave for about 1 minute until hot but not bubbling.
- Next, separate egg yolks from eggs and place in a bowl. Add 3 tablespoons of sugar to the yolks and whisk well.
- Carefully add a small amount of the hot milk/cream mixture to the egg yolks and sugar and whisk. Continue to add a small amount of the milk/cream mixture at a time and whisk until you have all the milk/cream mixture is whisked into the egg yolks. Add the vanilla extract and whisk into the crem mixture.
- Use a fine mesh strainer to strain the crem mixture into 2 oven-safe ramekins. Cover each ramekin with tinfoil and secure tightly.
- Add the ramekins to your pressure cooker and add 2 cups of water. Note: if you can only fit one ramekin in you can use less water, about 1 cup or so. You want the water to come up 1/3 - 1/2 up way up the ramekin but NOT for it to be filled to the brim so that way water does not go into the actual ramekin while it cooks in the pressure cooker.
- Cook the crem brûlée on high pressure for 3 minutes and allow the pressure cooker to naturally release once the 3 minutes is up. Once the pressure is released carefully take the crem brûlée out. Once it reaches room temperature, place in the fridge and chill for 30 minutes.*
- After 30 minutes, take the crem brûlée out of the fridge. Add granulated sugar on top of each crem brûlée, about 1-2 tablespoons on each ramekin. You want it to have a nice even layer of sugar but not too much or it wont properly brûlée. You can always add more after if you need to.
- Using an oven-safe butane torch, torch the top of the each crem until a deep golden colour appear and the sugar is dissolved. Allow the crem brûlée to sit for at least for 5 minutes before serving, The top should be caramelized and hard like candy and should crack when you dig in. Serve immediately and enjoy! 🙂
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Hi There I’m Victoria!
I make easy to follow, simple, and DELICIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
