Updated: Mar 26
Classic Crème Brulee:
• 4 cups heavy cream
• ¾ c sugar, divided
• 1 vanilla bean (or vanilla bean paste)
• 7 Large egg yolks
• ¼ tsp salt
• ¾ cup sugar for topping
1. Preheat oven to 300°F
2. In a large sauce pan, add cream and split vanilla bean (split it in half, scrape out the seeds and add the seeds and pod to the cream)
3. Heat over medium heat to infuse the cream with the vanilla. Do not to boil, small bubbles should form on the edges of the pan when it reaches the right temperature, about 7-8 minutes.
4. Meanwhile, whisk egg yolks with ¾ cup of sugar.
5. When the cream has reached its temperature, remove from heat and add one ladle of cream into the egg yolk mixture, whisk quickly to even the temperatures between the cream and eggs.
6. Repeat this two more times, whisking well after every addition. Then add the rest of the cream and whisk for a minute until you have a beautiful pale egg and cream mixture.
7. Strain through a fine sieve to remove vanilla pods and egg clumps that might have formed
8. Prepare a large roasting pan and place the ramekins in it. Divide the cream evenly between the ramekins
9. Carefully pour boiling water to about half-way up the dishes. You might want to do this while the pan is already in the oven so it won’t spill when carrying it into the oven
10. Bake for 30-40 minutes until the edges are firm but the middle still wiggly
11. Carefully remove from the pan and allow to cool to room temperature
12. Wrap each ramekin with saran wrap and place in the refrigerator for 2 hours minimum or up to 3 days
13. When ready to serve, sprinkle 1-1½ tablespoons of sugar on top and move it around to make sure it distributes evenly. Use a kitchen torch from a short distance to burn the top, move the torch around to reach the entire surface. You are finished when you have a beautiful caramelized color that is spread evenly across.
14. Let cool for 10 minutes before serving to allow sugar to harden.
• Oven Method: thick, creamy, custard-like
• Low Pressure Method: light, silky smooth, melt-in-your-mouth cream
• High Pressure Method: smooth, pudding-like (slightly firmer than the other two)
• 2 cups heavy cream
• 6 tablespoons granulated sugar
• 1 ¼ teaspoon vanilla extract
• A pinch sea salt
• 6 large egg yolks (7 yolks for a firmer creme brulee)
• ¾ teaspoon granulated sugar per ramekins for blow torching
1. Separate Eggs: Separate egg whites from egg yolks in two mixing bowls. Use a large mixing bowl for egg yolks and a small mixing bowl for egg whites. Place egg whites in a refrigerator for other dishes.
2. Warm Cream Mixture: In a medium saucepan, add in 2 cups heavy cream, 1 ¼ tsp vanilla extract, and a pinch of sea salt. Warm the mixture up to 158°F - 176°F over medium heat. Stir occasionally. Turn off the heat and set aside.
3. Create Creme Brulee Mixture: Add 6 tbsp granulated sugar to the egg yolks. Mix well with a whisk or spatula. Temper the sugary egg yolks by pouring a small amount of the warmed cream mixture into the large mixing bowl. Mix well. Then, pour and mix in the remaining cream mixture.
Pressure Cook Creme Brulee: Pour the cream mixture into 6 6oz ramekins until 85% full. Remove air bubbles on the surface with a torch or spoon. Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release. Then, release remaining pressure.
*Pro Tip: For small pyrex glass bowl, pressure cook at Low Pressure for 16 minutes, then 15 minutes Natural Release.
4. Chill Creme Brulee: Take out one of the ramekins and check for doneness.
*Pro Tip: The very center of custard should jiggle. If the whole custard is jiggling, wrap & pressure cook the creme brulee for another 3 minutes.
Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).
5. Caramelize Sugar Top: When ready to serve, spread ¾ teaspoon granulated sugar evenly on top of the cream custard. Use a torch to caramelize the sugar to form a crispy top. Let creme brulee sit for at least 3 minutes before serving. You can also place the ramekins under a broiler to caramelize the sugar.