Dessert for 6
Instant Pot Creme Brulee
$3.75for 450 minServes 6
Vanilla cream custard cooks in ramekins under pressure, chills until firm, and finishes with a crisp sugar topping.







What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
| Heavy cream, 17 oz$0.22/oz typical | 17 oz | $3.65Typical price | |
| Eggs, 6$0.30 each typical | 6 | $1.80Typical price | |
| Total for the servings shown | $5.63 | ||
Swaps
- Swap heavy cream for evaporatedabout $0.08/oz less at typical prices
Pantry staples you likely have
Sugar and brown sugarCornstarch, vanilla, yeast, cocoaSalt and pepper
Not included in the cost.
- 50 minstart to table
- Mediumdifficulty
- 6servings as written
- $typical cost tier
British and IrishVegetarianGluten-freeBudgetDessertsInstant Pot
$0.94 per serving$3.75 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 2 cups heavy cream
- 6 tbsp granulated sugar
- 1 1/4 tsp vanilla extract
- 1 pinch sea salt
- 6 large egg yolks
- 3/4 tsp granulated sugar per ramekins for blow torching
Steps
- Whisk the egg yolks, 6 tablespoons sugar, vanilla, and salt in a bowl.
- Warm the cream in a saucepan over medium heat until steaming, then slowly whisk it into the yolk mixture.
- Pour the custard into six 6-ounce ramekins and cover each ramekin tightly with foil.
- Add 1 cup water to the Instant Pot, set in the trivet, and arrange the ramekins on it.
- Cook on high pressure for 9 minutes, release the pressure naturally for 10 minutes, then release the remaining pressure.
- Chill the ramekins for at least 2 hours, sprinkle each with sugar, and broil on a baking sheet until the tops caramelize.
Main ingredient on sale this week? See what to make with eggs on sale.
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Collections with this recipe
Vegetarian British and Irish desserts 122Gluten-free desserts 537British and Irish desserts 128

