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4 from 5 votes

Orange Creme Brulee- Instant Pot

Are you looking for a simple way to make a classic creme brulee? How about the instant pot? It is so easy to make the creme brulee this way!
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Dessert
Cuisine: French
Keyword: creme brulee, orange
Servings: 4
Author: Amy- A Red Spatula


  • 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.