Instant Pot Creme Brulee Recipe (2024)

FAQs

How do you use ramekins in an instant pot? ›

Cover each ramekin with foil. Place the trivet in the inner pot of your electric pressure cooker and pour in 1 1/2 cups water. Arrange three ramekins on top of the trivet and carefully stack the remaining three ramekins on top of the first three. (If you have an additional rack, use it for stacking the ramekins.)

There is no harm in these bubbles being present, but to make perfect crème brûlée, I recommend removing the bubbles to get a smooth top on the custard. To remove the air bubbles, simply take a spoons and slowly mix the custard which will eliminate the bubbles.

If your creme brulee is not setting, it may be because you didn't bake it for long enough. Make sure to follow the recommended baking time and temperature in your recipe. Insufficient egg yolks: The ratio of egg yolks to liquid is crucial for the custard to set properly.

If your crème brûlée still looks runny after the recommended baking time, give it a few minutes more, but don't go crazy – overcooking it can cause it to separate.

Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.

Add a cup of water to the bottom of the pot. Place your ramekins on top of the rack and cover each ramekin with foil. No need to wrap it in the foil as this is just to keep the condensation out of your dessert. Note: If you use 4-ounce ramekins, you should be able to fit four in at once.

If using an 8-quart Instant Pot®, place the ramekins in a single layer on the rack. If using a 6-quart Instant Pot®, place 4 ramekins on the rack and stack the fifth one on top in the center. Lock the lid in place and turn the valve to Sealing.

Ramekins Are Great in the Instant Pot!

Also tea cups work great too if they are oven-safe. When you use odd shaped dishes you may need to use a plate retriever or use silicone bands or aluminum foil to be able to remove some of these dishes easily.

The best way to ensure that your crème brûlée remains supple, creamy, and doesn't crack in the oven is to bake it in a hot water bath or bain marie. This process involves placing your ramekins filled with custard into a baking dish and then filling that baking dish with hot water.

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

What size ramekin is best for creme brulee? ›

DOWAN 6-Ounce Square Ramekins

But we particularly liked using these for making crème brûlée, as the wider dimension and shorter height allowed for an amazing caramelized sugar to custard ratio. We also liked how versatile these ramekins are. We took them straight from the freezer to the oven and they held out well.

Bake at 300 F, for 35 to 40 minutes, until the custards seem "set" when gently shaken.

Custard Temperatures

The protein in eggs begins to firm up in the temperature range of 140–150°F (60–66°C). But egg mixtures—custards—set around 160–180°F (71–82°C). The more diluted the egg mixture, the higher the doneness temperature will be. The target doneness temperature for crème brûlée is 176°F (80°C).

As soon as the custard is cooked you should dip the base of the saucepan into a sinkful of cold water to cool the pan quickly and to stop the custard from cooking further. The custard should become thicker as it cools and should be chilled thoroughly before the sugar topping is added.

The final texture of crème brûlée is soft-set, similar to the texture of Greek yogurt, not a firm custard like flan. Maintaining gentle cooking can make or break crème brûlée. For more information on egg coagulation in custards, check out our post, Temperature Tips to Picture Perfect Pies.