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blood orange creme brulee topped with fresh blood orange slices in ramekins
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5 from 9 votes

Instant Pot Blood Orange Creme Brulee

My Instant Pot blood orange creme brulee is the perfect Valentine’s dessert with its light, creamy custard and shattering sugar crust.
Prep Time10 mins
Cook Time10 mins
Instant Pot Cook Time10 mins
Course: Dessert
Cuisine: American, French
Servings: 6 servings
Author: Vy Tran


  • 8-quart Instant Pot
  • 6 6-oz ramekins
  • Propane torch


  • 2 1/3 cups heavy cream
  • 1 tsp 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


  • 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.
  • Place 1 1/2 cups water in an Instant Pot.  Set a trivet or sling inside the pot. Nestle the ramekins on the trivet. Mine can fit 3 of the 6-oz ramekins.
  • 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 1/2 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 1/2 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.


  • 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 1/2 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.