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three ramekins of Earl grey creme brulee topped with blackberries and mint
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5 from 9 votes

Instant Pot Earl Grey creme brulee

My Instant Pot Earl Grey creme brulee is flavored with beautiful bergamot notes and has a light, creamy, melt in your mouth custard contrasted by a crackly caramel crust.
Prep Time5 mins
Cook Time15 mins
Course: Dessert
Cuisine: American, French
Servings: 6 servings
Author: Vy Tran


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


  • 2 1/2 cups heavy cream
  • 1/8 tsp salt
  • 3 tbsps Earl grey tea leaves
  • 4 large egg yolks
  • 6 tbsps granulated sugar

For serving

  • 3 tbsps granulated sugar
  • 1 pint blackberries
  • mint leaves for garnish


  • In a medium saucepan over medium-low heat, combine the heavy cream and salt. Cook until the edges start to bubble.
  • Remove from heat, add the tea leaves, and let everything steep for 10 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. Discard the solids.
  • 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.
  • Top the cooled creme brulees with black berries, garnish with mint, and serve immediately.


  • Cooking the 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 tightly 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.