Single Serving Creme Brulee
By :Carole Nelson Brown
Print Recipe
Votes: 9
Rating: 4.67
Rate this recipe!
Course Dessert
Cuisine French
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Heavy Cream, Sugar
Prep Time 5 minutes
Cook Time 15 minutes
Servings
1 serving
Ingredients
  • 1 egg yolk
  • 2 tablespoons sugar
  • 1/2 teaspoon Vanilla
  • 1/3 cup heavy cream
Course Dessert
Cuisine French
Difficulty Easy
Duration 15-30 min
Cooking Technique Pressure Cook
Main Ingredient Eggs, Heavy Cream, Sugar
Prep Time 5 minutes
Cook Time 15 minutes
Servings
1 serving
Ingredients
  • 1 egg yolk
  • 2 tablespoons sugar
  • 1/2 teaspoon Vanilla
  • 1/3 cup heavy cream
Votes: 9
Rating: 4.67
Rate this recipe!
Instructions
  1. Beat 1 tablespoon of the sugar and egg yolk together with a small whisk until the yolk is pale yellow.
  2. Whisk in the cream and vanilla and pour into a 4 ounce ramekin.
  3. Put 1 cup of water in the pot and set the ramekin on the trivet.
  4. Cook on Manual at high pressure for 9 minutes and let the pressure naturally release for 6 minutes before quick releasing the steam and removing the lid.
  5. Take the ramekin out and let it cool on the counter til room temp and then chill it in the fridge for at least 4 hours or overnight.
  6. When it's time to eat, take the creme brulee out of the fridge, put the second tablespoon of sugar on the surface of the custard and get out your blow torch.
  7. Torch the sugar until it bubbles and browns and turns into a hard, caramel crust. Let it cool a bit and then dig in. Enjoy!
9 replies
  1. Mcbethenstein
    Mcbethenstein says:

    Easy creme brulee. I‘ve made it with xylitol or erythritol in place of the sugar in the custard protion to lower the carb content, then used 1 tsp of regulat sugar for the brulee crust. A few tips: you can make up to six of these at a time in the 6 qt instant pot. Cook on manual for 7 minutes. Slow release for 5-10 minutes.
    Do not whisk or beat the eggs at all! They will turn into scrambled egg texture if over mixed. Only stir until combined. Repeat: DO NOT BEAT.

  2. Mrstinapama
    Mrstinapama says:

    Yikes! I think i needed to cover the ramekin because it overflowed into the pot! Will try it again and cover with foil and will try to whisk less!

  3. Joboosal
    Joboosal says:

    I’m tripling the recipe to make 3 & covering with foil. Don’t hv a torch so will brown under broiler when we’re ready to eat. They looked good when i took them out to cool, followed recipe times.

  4. RS4books
    RS4books says:

    Fantastic! I tripled the recipe & used a 12 oz ramekin. I used half & half instead of heavy cream. The consistency was perfect. I ate it immediately while it was warm. Just 9 minutes instead on an hour in the oven. My new favorite recipe!

  5. george_v
    george_v says:

    Creamy, tender, just great! Will definetely make it again. Though, I probably incorporated too mach air while whisking the egg-cream mixture. So it came out a bit spongy at the top and as it should be at the bottom.

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