This easy Instant Pot Crème Brûlée with passionfruit curd is a foolproof recipe that can be made in advance. Perfect for entertaining I have added my homemade passion fruit curd which gives these Crème Brûlées a tropical and vibrant lift. You can leave this out or use lemon curd instead.
Crème Brûlée is a classic French dessert and one of my all-time favourites. I love that it is generally quite small and the perfect-sized dessert to end off a big meal.
In my second cookbook ‘Sweet’ I included an oven version of this recipe. The Passionfruit or granadilla curd gives off a summer vibe which is perfect for our Southern Hemispheres summers.
How to make Crème Brûlée in an Instant Pot
A classic Crème Brûlée consists of only 3 main ingredients and comes together in minutes.
First, heat the cream in a small pot and add the vanilla. If you are feeling extravagant you can cut open a vanilla bean pod and scrape out the seeds. Alternatively, use vanilla extract.
Don’t boil the milk, heat it to just below boiling point then set it aside to cool slightly while you whisk the egg yolks.
Separate the egg yolks from the whites and whisk the yolks with the sugar.
Temper the cream and egg mixture by first adding a small amount of the cream to the eggs and whisk to combine. Slowly add the rest of the warmed cream and whisk.
To get a smoother Crème Brûlée texture, strain the warmed cream through a fine-meshed sieve.
Spread a small amount of the passion fruit curd in the base of the ramekin (approx one heaped teaspoon and flatten this out. Using a jug, pour the crème brûlée mixture into the ramekin until it reaches about 85% full.
Wrap very tightly with tin/ aluminium foil. I like to fold the foil under at least twice and completely envelop the filled ramekins with foil, If it is not securely wrapped, water can leak in and cause the egg custard to curdle. See how I did this in the video below.
A few other recipes with passion fruit you might like:
This passion fruit sorbet is one of my favourite recipes of all time and is perfect when you have a lot of fruit.
Quick and easy passion fruit cordial is a delicious drink for mocktails or cocktails.
What to do with leftover egg whites
If you are wondering what to do with the leftover egg whites, I have you covered too. I love to add protein to my morning scramble with added edd whites. In case you didn’t know you can also freeze egg whites and use them later.
Easy Instant Pot Crème Brûlée
- 500 ml / 2 cups heavy cream
- 75 grams / 6 Tbsp sugar
- 1 1/2 teaspoons vanilla extract
- A pinch sea salt
- 6 large free-range egg yolks
- Approx. 60ml / ¼ of cup of passionfruit/granadilla curd optional
- 1 tsp white granulated sugar per ramekin
- Make the passion fruit curd or use store bought or omit to keep this recipe classic.
- Heat the cream, vanilla and salt in a small pot until just below bellow boiling point (around 75C) then set aside. You could also do this in the microwave.
- While the cream is heating separate the egg yolks from the whites, one at a time, and reserve the whites for another use. Add the sugar to a bowl with the egg yolks and whisk to combine.
- Pour some of the warm milk into the egg mixture to temper it, then whilst continuously whisking slowly add the rest of the cream.
- Strain this egg/cream mixture through a fine sieve into a jug.
- Spoon about 2 teaspoons of Passionfruit/granadilla curd into the base of your ramekin and even it out. Divide the mixture between 6 x 135ml-145ml capacity ramekins until about 85% full.
- Carefully cover each ramekin with a piece of tin foil. Fold the tin foil under the ramekin on each side and then fold those flaps over those. You want to make sure your ramekin is completely sealed and no water can seep in or any egg seep out.
- Place the trivet into the Instant Pot and add 1 cup of water. Ether cook in 2 x batches, or layer your filled ramekins in two layers staggering them so that they don’t stand directly on the ramekin below.
- Seal the Instant pot lid and Pressure cook the crème brûlée on LOW Pressure for 14 minutes. Allow the pressure to release naturally for 20 minutes.
- Once cooked and released, gently remove the crème brûlée and set aside on a wire rack to cool. Repeat this process if you are doing this in two batches. Ensure that you have 1 cup of water in the pot as some water would have been lost in the cooking process.
- Chill the pudding in the fridge for around 4 – 6 house but preferably overnight.
- When you are ready to serve, sprinkle the teaspoon of sugar evenly over the top. Using a blow torch, torch the sugar until it dissolves and turns to a dark golden colour. If it’s too pale it will not have that distinctive crack.