Instant Pot Carrot Cake Crème Brûlée is delicious, impressive, yet easy dessert. Make it for Easter or any time of the year. It’s convenient and easy to make just one serving if desired.
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Crème brûlée is one of those super fancy desserts that is served in many fine fining restaurants. It’s a delicious and silky smooth custard with a crackly layer of caramelized sugar.
It looks complicated but it actually is a pretty easy dessert to make. Most recipes require an extra step of heating up the cream and carefully mixing it with the egg yolks. My particular recipe, however, omits this step.
Making crème brûlée in Instant Pot is yet another way of simplifying this delicious dessert. Traditional way means cooking it in a water bath, whereas in this recipe I utilize the steamy heat of pressure cooker to cook crème brûlée.
I love making this dessert in Instant Pot because it is super easy and I can actually make just one serving at a time if I want. Yes, of course, you can make just one serving in the oven also but I personally don’t like heating up the oven just for one little ramekin.
How to make Crème brûlée in Instant Pot
- Mix the egg yolks with sugar and all the flavourings. In this particular recipe I use cinnamon, nutmeg, ginger, and carrots to mimic the flavours of Carrot Cake.
- Add the heavy cream and whisk well to combine.
- Pour into oven-safe ramekins and cover with foil.
- Add 1 cup cold water to Instant Pot, place the ramekins onto a rack. Cook for 7-8 minutes on High Pressure and do a minimum of 5 minutes Natural Pressure Release. You can do longer.
- Refrigerate for a minimum of 4 hours or preferably overnight.
- Sprinkle with a thin layer of sugar and burn it using a cooking torch. Enjoy!
Questions and answers about Instant Pot Carrot Cake Crème brûlée
What kind of carrot purée to use?
I’ve been cooking a lot of carrot purée over the past few years and I found the kind I like. I usually use carrot purée baby food and I like using pouches instead of little jars for this particular recipe.
I find that pouches of carrot purée are thicker than the jars. You want the purée to be similar to canned pumpkin purée or to very thick yogurt. Not thin like soup and jars are usually pretty thin.
You can also make your own carrot purée by steaming carrots until very soft and then pureeing them in a food processor with a touch of water.
Can you omit carrot purée?
Sure, you can. The colour and flavour will be slightly different.
Can you change the spices?
Of course. If you prefer to make classic crème brûlée, then omit the carrot purée and all the spices. Add vanilla extract instead.
Can you halve the recipe?
Amounts in this recipe are great as they are super easy to adjust. You can make 1, 2, 3, or 4 servings easily.
What if cooking time isn’t enough?
This recipe is considered to be Pot in Pot. I find that Pot in Pot recipe techniques really vary in time depending on the material of the container used and Instant Pot model.
This particular recipe I made in my DUO Plus Instant Pot. I know that my other model Smart Wifi will not cook crème brûlée in 7 minutes. That model will need at a minimum 14 minutes of cooking time or even more.
I suggest trying one serving at first to figure out the timing in your particular Instant Pot model. Cook for 7 minutes as recommended in the instructions, then check for doneness. Add a few more minutes if not cooked properly.
When cooked properly, it’ll be jiggly but not soupy. Edges will be firmer and centre will be softer but still not soupy.
How long will it last?
Crème brûlée will easily last a week in the fridge. I haven’t tried keeping it for longer.
Do not keep in the fridge with the sugar crust, as it’ll just melt. Keep without the sugar crust and torch the sugar just before serving.
Tip for making Crème brûlée
It is really important to use egg yolks without any egg whites. Sometimes when I separate the eggs for cakes, I don’t fully remove the egg white from the yolk and there’s a thin layer of egg white left.
You should not do it for this recipe! It is imperative to have no egg white left around the yolk.
Since there’s no tempering of the eggs with hot cream in the recipe, if there are a little bits of egg white left, they’ll cook in Instant Pot and the custard will not be silky smooth.
What to do with leftover egg whites?
More Instant Pot Carrot Recipes
- Instant Pot Carrot Cake Jam
- Instant Pot Carrot Cake Bread Pudding
- Instant Pot No Knead Carrot Bread Rolls
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- 4 egg yolks
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 4 tablespoons sugar
- 4 tablespoons carrot purée
- 1 cup heavy cream
- sugar for the caramelized crust (about 1 tablespoon)
- Whisk together the egg yolks, spices, sugar, and carrot purée until smooth. Add the heavy cream and whisk well until everything is fully incorporated.
- Pour the mixture into 4 small oven-safe ramekins (125 ml capacity). Cover each tightly with foil.
- Place a trivet in Instant Pot, add 1 cup of cold water and place the ramekins inside. You may need to stack them if they don't fit in one layer.
- Close Instant Pot lid. Turn the valve to sealing.
- Press Manual or Pressure Cooker button (depending on your model) and using the arrow buttons set the cook time to 7 minutes. Use default High Pressure. See note below about timing.
Depending on your Instant Pot model, it'll take around 6-7 minutes to come to pressure.
- Once Instant Pot beeps that 7 minutes of cooking are done, do a Natural Pressure Release for 5 minutes. That means do nothing for 5 minutes. After 5 minutes are done, do a Quick Release.
- Carefully remove the ramekins with carrot cake crème brûlée from electric pressure cooker and refrigerate for a minimum of 4 hours or better overnight.
- Right before serving crème brûlée, take it out, remove the foil. Sprinkle a thin layer of sugar over each crème brûlée and caramelize it using a cooking torch until sugar melts and turns into a hard and crackly crust. Serve immediately.
The cooking time of 7 minutes works for my particular model of Instant Pot. Some newer models notoriously take much longer cooking when using Pot in Pot technique. It means that 7 minutes may not be enough for your model (or it might be perfect for your model).
How to tell if Crème Brûlée is cooked properly: It will be pretty solid around the edges yet still soft. It will still be quite jiggly in the centre but not soupy. It all should move in one solid piece if you tilt the ramekin. If there's some kind of separation in the centre, then it's not cooked yet and it will not solidify in the fridge. If it's a little bit jiggly, then after 4 hours in the fridge it'll become firmer.
If after cooking for 7 minutes, it is still not done, then return to your Instant Pot and cook for a few more minutes.
If you have a newer model of Instant Pot and not sure about the timing, I suggest trying it out with one serving at first.
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Amount Per Serving: Calories: 317Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 252mgSodium: 34mgCarbohydrates: 17gFiber: 1gSugar: 16gProtein: 5g
Nutrition information is automatically calculated by a plugin and should not be considered an official nutritional information or medical advice.