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platter with two creme brulee, two spoons, and a bowl of roasted rhubarb
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5 from 5 votes

Instant Pot Rhubarb Ginger Creme Brulee

My rhubarb ginger creme brulee features a real flavor punch with gingery, creamy custard offset by tart roasted rhubarb.
Prep Time10 mins
Cook Time10 mins
Baking Time15 mins
Course: Dessert
Cuisine: American, French
Servings: 6 servings
Author: Vy Tran


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


  • 2 1/3 cup  heavy cream
  • 1 tsp 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

  • 1/2 pound rhubarb, sliced into 2 inch batons
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract


  • 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.
  • 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.
  • 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 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 roasted rhubarb 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 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.