My Instant Pot blood orange creme brulee is the perfect Valentine’s dessert with its light, creamy custard and shattering sugar crust.
With Valentine’s Day right around the corner, I have a few desserts that you can easily whip up for your significant other. I’m so excited to share one of my all time favorite desserts, Instant Pot blood orange creme brulee. This creme brulee is one of the simplest desserts you can make with just a handful of ingredients. With the Instant Pot, you get a light, creamy custard with a subtle hint of orange and a shattering sugar crust that rivals any French restaurant.
Ingredient note
- Heavy cream: I've tested this recipe with different ratios of milk and heavy cream and found that the tastiest result is with straight heavy cream.
- Blood orange: I used blood orange strips to add a subtle note of citrus to the custard and blood orange slices as topping for the creme brulee. If you can't find blood oranges, use navel, valencia, or cara cara oranges.
How to get a smooth, creamy custard
Custard based desserts require tempering the egg yolks, a process where a warm liquid is used to slowly raise the temperature of the egg yolks while vigorously whisking so they don’t scramble. You can read more about the science behind tempering eggs on Serious Eats. I always strain my custard to get rid of the small pieces of scrambled eggs or residual egg whites to get the smoothest texture.
Tips for making creme brulee in an Instant Pot
I love making creme brulee in the Instant Pot because it cuts the time in half from prep to finish compared to the traditional oven method with the water bath. If you're making creme brulee in the Instant Pot for the first time, read through these tips will help you achieve the best tasting creme brulee.
- Cooking the blood orange creme brulee on LOW pressure results in the lightest, creamiest custard.
- Cook the creme brulee in batches for consistent result.
- Add in ½ cup of water in between batches because the Instant Pot needs water to generate the steam necessary to cook the custard.
- Cover the ramekins with foil to prevent condensation from dripping on the custard.
- The center should be jiggly and and edges set. The custard will firm up considerably in the refrigerator. If it's still liquid in the center, cook for an additional 2 minutes on low pressure.
- Let the pressure naturally release for 10 minutes before you release the rest of the pressure.
- It’s important to refrigerate the creme brulee for at least 4 hours for the texture to set properly.
How long to cook the creme brulee
In general, these are the cooking times and correspond volumes that worked for me: ¼ cup takes 3 minutes, ½ cup takes 5 minutes, ¾ cup takes 6 minutes. If you're making the creme brulee in one large dish, cook on LOW pressure for 18 minutes.
If you don't have an Instant Pot, you can still make this delicious blood orange creme brulee. Just follow the instructions from my matcha creme brulee recipe using the conventional oven and water bath method.
How to brulee the sugar crust
When ready to serve, remove the blood orange creme brulee from the fridge and get ready for that special finishing touch. Sprinkle the entire surface with granulated sugar and use a propane torch to caramelize (or burnt) the sugar. I own three different torches but my favorite is the Bernzomatic torch (not sponsored). It works wonder for creme brulee and meringue. If you make creme brulee or meringue desserts often, invest in a good torch. If you don't have a torch, you can use your oven on its broiler setting to get the layer of sugar melted and caramelized.
With just 4 easy steps-make the custard, cook it, let it chill, and bruleeing the top-you can whip up this exquisite, classic French dessert in the comfort of your own home. I love serving my creme brulee with fresh blood orange slices. Raspberries and strawberries are great substitutes if you don't like blood oranges. My Instant Pot blood orange creme brulee is the lightest, creamiest custard you'll ever taste.
For more Valentine's Day dessert inspiration, check these recipes: matcha creme brulee, Instant Pot blood orange flan, blood orange panna cotta, Earl Grey chocolate pots de creme, chocolate amaretto tart.
Instant Pot Blood Orange Creme Brulee
Equipment
- 8-quart Instant Pot
- 6 6-oz ramekins
- Propane torch
Ingredients
- 2 ⅓ cups heavy cream
- 1 teaspoon vanilla bean paste
- 4 strips of orange peel from one orange without the white pit
- 4 large egg yolks
- 6 tbsps granulated sugar
For serving
- 3 tbsps granulated sugar for bruleeing
- 2 small blood oranges
Instructions
- In a medium saucepan over medium-low heat, combine the heavy cream, vanilla, and orange strips. Cook until the edges start to bubble. Remove from heat and let everything steep for 15 minutes.
- In a medium bowl, whisk together the egg yolks and 6 tablespoons of sugar until well combined.
- Temper the egg yolk mixture by pouring a small amount of the warmed cream mixture into the yolks and whisking to combine until done. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup with a pour spout.
- Divide the custard evenly into six 6-oz ramekins. Release any air bubbles on the surface by gently tapping with a spoon. Cover each ramekin tightly with aluminum foil.
- Lock on the lid and make sure the pressure valve is set to seal. Use the manual function to set to cook for 5 minutes on LOW pressure.
- When the cook time is up, let the pressure naturally release for 10 minutes. Manually release any remaining pressure and carefully remove the lid.
- Carefully transfer the ramekins from the Instant Pot to a wire rack to cool slightly, about 20 minutes.
- Add ½ cup of water in the Instant Pot before you cook the second batch.
- Place the remaining ramekins in the Instant Pot and repeat the steps above.
- Chill the ramekins uncovered in the refrigerator for at least 4 hours, or overnight.
- When ready to serve, sprinkle ½ tablespoon of sugar evenly on top of each creme brulee. Using a kitchen torch, brulee the tops until the sugar begins to bubble and turn dark golden brown. Let the creme brulee sit for about 5 minutes.
- To prepare the oranges, cut a slice off the top and bottom of each orange so they have a flat bottom to sit on. Use a sharp knife to cut the peel and remove as much of the pith from the oranges as you can. Slice the oranges into ¼ inch rounds and use the tip of your knife to pick out any seeds. Set the cut orange slices aside on a prep plate.
- Top the cooled creme brulees with blood orange slices and serve immediately.
Notes
- Cooking the blood orange creme brulee on LOW pressure results in the lightest, creamiest custard.
- Cook the creme brulee in batches for consistent result.
- Add in ½ cup of water in between batches because the Instant Pot needs water to generate the steam necessary to cook the custard.
- Cover the ramekins with foil to prevent condensation from dripping on the custard.
- The center should be jiggly and and edges set. The custard will firm up considerably in the refrigerator. If it’s still liquid in the center, cook for an additional 2 minutes on low pressure.
- Let the pressure naturally release for 10 minutes before you release the rest of the pressure.
- It’s important to refrigerate the creme brulee for at least 4 hours for the texture to set properly.
Ana
Wow the lightest, creamiest creme brulee I've tasted!
Paula
The flavors were spot on. It was so creamy and delicious. I didn't have blood orange and used cara cara instead.
Jason
So good! The flavor and texture were perfect!
Gary
I made this for my wife and she loved it! Thanks for the recipe.
Lisa
This was one of the easiest recipes I've made in the IP. My family enjoyed it so much I had to make another batch!
Jenn
One of the best creme brulees I've tasted! Can't wait to try the other flavors.
Jamie
This is my favorite creme brulee! I always make a double batch because one batch is never enough!
Dani
Hands down my favorite creme brulee! Thanks for the recipe.
Emily
This is my favorite creme brulee recipe. so easy with the IP!