My rhubarb ginger creme brulee features a real flavor punch with gingery, creamy custard offset by tart rhubarb.
A few days ago I shared a crumble recipe with a delicious combination of ginger and rhubarb. Inspired by this flavor combination, I decided to test it out in a creme brulee recipe. I switched out the orange peels for ginger in my blood orange creme brulee recipe to infuse the ginger flavor and top it off with roasted rhubarb. The rhubarb ginger creme brulee features a real flavor punch with sweet creamy custard and a gentle kick of ginger offset by tart rhubarb.
Tips for Making Creme Brulee in an IP
- 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.
Tips for Bruleeing the Sugar Crust
When ready to serve, remove the ginger creme brulee from the fridge and get ready for that special finishing touch. Sprinkle the entire surface evenly with granulated sugar and use a propane torch to caramelize the sugar. Start caramelizing one area until it’s lightly browned then rotate the ramekin so you can easily access a non-burned area. Keep browning and turning the ramekin until the sugar is evenly browned and has formed a hard shell. Make sure to use a potholder to prevent your hands from getting burnt. 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.
I let the creme brulee set in the fridge overnight for the ginger flavor to develop. The custard took on a gentle note of ginger. Crack your spoon into the caramelized sugar crust and scoop up the creamy custard along with tart rhubarb and experience the pure bliss of creme brulee. This rhubarb ginger creme brulee would make the perfect spring dessert.
For more Instant Pot dessert inspiration, check these recipes: IP chocolate pudding, IP Earl Grey creme brulee, IP blood orange flan, IP blood orange flan.
Instant Pot Rhubarb Ginger Creme Brulee
Equipment
- 8-quart Instant Pot
- 6 6-oz ramekins
- Propane torch
Ingredients
- 2 ⅓ cup heavy cream
- 1 teaspoon vanilla bean paste
- 2 1-inch knob of ginger, skin peeled, thinly sliced, and crushed
- 6 tbsps granulated sugar
- 4 large egg yolks
- 3 tbsps granulated sugar for serving
Roasted Rhubarb
- ½ pound rhubarb, sliced into 2 inch batons
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium-low heat, combine the heavy cream, vanilla, and crushed ginger. 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.
- To make the roasted rhubarb, preheat the oven to 350 degrees F.
- Place chopped rhubarb and vanilla extract in baking dish. Scatter sugar over rhubarb.
- Roast rhubarb, tossing once, until tender and juices are syrupy, about 15 minutes. Let it cool to room temperature.
- 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.
- Top the cooled creme brulees with roasted rhubarb and serve immediately.
Notes
- Cooking the 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.
Christina
I love creme brulee and ginger so I was really curious about how it would turn out. It didn't disappoint! I couldn't find any rhubarb and had it with fresh raspberries. Can't wait to try your other creme brulee recipes!
Christine
Love the flavor of this creme brulee. I'm glad the ginger flavor was subtle. The roasted rhubarb went really went with it.