Are you wanting a dessert that looks and tastes fancy, but is incredibly simple to make? This Orange Creme Brulee- Instant Pot is just the recipe for you. The flavor and ease of this dessert will make it a favorite of yours soon!
What Makes This Dessert So Good?
It is a custard laced with orange essence from the orange zest. That should say enough. If you are like me and love custard, but also love orange flavors, you will understand completely. The creamy cream-based custard is the perfect base for the orange flavor.
It is really simple to make. Creme Brulee may seem like a dessert only serve in fancy restaurants, but I promise you, it is so easy to make!
Using the pressure cooker makes this dessert even easier to make! Plus, I love the texture it creates!
This baked custard only uses 5 ingredients, well 6 if you top with blackberries as I did. All the ingredients are really easy to find as well.
The last thing- if you are using this for a get-together or party, you can make this the day before. Right before serving, add the sugar and torch it. Easy!
- Heavy Cream- I have tried this with milk, cutting calories, but I promise, it is not the same. Trust me when I say, use heavy cream.
- Egg Yolks- some recipes call for the whole egg, not this one. I love the rich, creamy effect when using just the yolk.
- Orange Zest- The best, most intense flavor comes from the zest if the orange, which is why it is a must in this recipe.
- Granulated Sugar- I have not tried any other sweeteners for this recipe, so I cannot recommend it.
- Vanilla- It doesn't take much, but vanilla enhances the flavor so much.
How To Make The Creme Brulee
Start by heating your heavy cream. I bring mine to just under a boil, or even just at a boil. Remove from heat. You don't want to let it do longer than that or the cream will start to separate.
Next, mix your egg yolks, orange zest, sugar, and vanilla in a bowl. I like to make sure this is pretty smooth.
Then you will need to temper your eggs. We are combining the cream and eggs and if this is done all at once, you will cook the eggs and wind up with chunks.
To combat this you temper the eggs. Don't be intimidated it is really simple. Take a small ladleful and drizzle it is while you are mixing constantly. After you have about a cup mixed in this way, you can pour the last cup in more quickly while mixing.
That is it! The custard part is done. Keep reading for instructions on how to use the Instant Pot for cooking the creme brulee.
Making Creme Brulee In The Instant Pot
I prefer making creme brulee in the instant pot as opposed to the oven. I never thought I would say that, but here we are. It is just so easy and I love the results. Here are a few things you need to know.
Make sure and add water to the instant pot. This creates the steam that you need for cooking this custard. It is the same concept as when you cook it in the oven.
Make sure and cover the ramekins with tin foil. I did the same thing with my peanut butter cheesecake in the Instant Pot. You don't want that condensation to form on the top.
Cooking it on low pressure ensures that beautiful creamy texture you are used to with creme brulee. Most standard pressure cookers have this function.
Do a natural release for at least 7-10 minutes before removing.
Why Use Zest?
I am a huge advocate for using zest in baked goods, and let me explain why.
Zest holds essential oils from the citrus you zest it from. This means you are getting the pure flavor.
Another thing I love is it won't change the texture. When you add juice, it can water down your baked good if it isn't used correctly. Zest won't change the texture.
Notes On Making Creme Brulee In The Instant Pot
There are a few things you need to know to be successful in this recipe.
First, make sure to temper your eggs. I explained this above. Do not skip this step. Some people even like to strain it after tempering. This is a little much for me, but just know it is an option.
This recipe works best if you cook the creme brulee in batches. This gives plenty of air space for even cooking. In my smaller Instant Pot, I did 2 at a time.
These are best if you let them chill for several hours or even overnight. The custard needs time to set.
The amount of sugar you add to the top for caramelizing will be related to the amount of crusty sugar you have on top. If you like a lot, as I do, add at least 2 teaspoons to the top. If you want less, 1 teaspoon is fine.
FAQ Orange Creme Brulee Instant Pot
You can use smaller ramekins if you like- If you are using the 3-4 ounce, I would recommend 5 minutes of pressure time with 5 minutes natural release. If you are using one big dish, I would recommend at least 18 minutes, with a 10-minute natural release.
The edges should be set, but the center will be slightly jiggly. The custard will be set after the refrigeration period.
Yes! You can easily change this out for lemon, lime, grapefruit etc. As it gets all its flavor from the zest, it is an easy change.
Other Instant Pot Recipes
- Homemade Yogurt
- Whole Grain Steak Buddha Bowl
- Osso Buco, Pressure Cooker
- Gluten-Free Vegetarian Grain Bowl
- Butternut Risotto
- Beef Stew
- Chicken Tostadas
- Einkorn Breakfast Porridge
- Steak Bites and Mushrooms
Orange Creme Brulee- Instant Pot
- pressure cooker
- 4-6 ounce ramekins
- 2 cups heavy cream
- 1 teaspoon vanilla
- 1 tablespoons orange zest
- 4 egg yolks
- ¼ cup granulated sugar plus more for caramelizing at the end
- Heat heavy cream in a small pot over medium-low heat until it just barely comes to a boil.
- Place your eggs yolks, vanilla, sugar, and orange zest into a bowl. Mix well.
- Now, you need to temper your egg yolks. You cannot just dump the hot cream in or it will cook the eggs.
- Slowly drizzle the cream in while whisking constantly. Once you have about a cup of the cream in, you can add it faster.
- Divide the custard between the 4 ramekins.
- Cover them tightly with tinfoil, being careful not to press it onto the custard.
- Place about 1 cup of water in your pressure cooker. Then add in your trivet.
- Place 2 ramekins in the pressure cooker, unless you have a large one, then you can all of them in.
- Cover and seal the lid.
- Set it on low pressure and cook for 7 mnutes.
- Do the natural release for 7 minutes. Then finish releasing the pressure and remove the lid. Carefully remove the ramekins. I used a long set of tongs I have to do this. Place them on a cooling rack.
- Once they have cooled at room temp for about 20-30 minutes, place them in the fridge and let them chill for at least 4 hours, but up to 12.
- Then dust them with about 1-2 teaspoons of granulated sugar.
- With a torch, or using the broiler, caramelize the sugar.
- I topped mine with some fresh blackberries, but they are just as delicious just as they are!
- These will hold well in the fridge for at least 2 days.
- Now, sit back and enjoy. You deserve it.