Instant Pot Creme Brûlée with Lavender
This instant pot creme brûlée with lavender is a decadent dessert that can be made in a short amount of time. It is sure to wow your guests while not being too much work on your part. Plus, you can even make it in the summer without having to heat up the whole house thanks to the instant pot.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American
Keyword: creme brulee recipe, creme brulee with lavender, gluten free creme brulee, gluten free instant pot creme brulee, instant pot creme brulee
Servings: 6 servings
Calories: 342kcal
Author: Chandice Probst
- 1 2/3 C heavy cream
- 1/3 C Dry Sparkling lavender soda
- 5 egg yolks
- 1/2 C sugar plus extra for topping each dish
- 1 T culinary lavender
In a large pourable cup, whisk egg yolks and sugar until well combined
Place heavy cream, lavender soda and dried culinary lavender in a saucepan and heat up over low to medium heat
Heat until piping hot but not boiling
Strain out lavender so that the cream is pure without remaining flower buds
Whisk hot cream mixture SLOWLY into the egg and sugar mixture
Pour evenly into six creme brûlée cups and cover each with aluminum foil
Place 1 C water in the bottom of your instant pot
Put in the trivet that comes with it to keep your cups a couple inches off the bottom of the pot
Place four cups on the trivet then top with the other two
Cook on high pressure (manual) for 7 minutes
Let the pressure naturally release for 10 minutes then quick release and open your instant pot
Gently remove the trivet with the cream brûlée cups on top
Let cool then refrigerate the cups for at least 3 hours or overnight
Directly before serving, sprinkle each cup with some sugar
Using a kitchen torch, place the flame of the torch about 2 inches above the creme brûlée and melt the sugar to form a caramelized topping
Calories: 342kcal | Carbohydrates: 19g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 253mg | Sodium: 33mg | Potassium: 66mg | Sugar: 17g | Vitamin A: 1190IU | Vitamin C: 0.7mg | Calcium: 68mg | Iron: 0.5mg