Perfect Vanilla Crème Caramel in an Instant Pot

"Vanilla crème caramel is a classic dessert that impresses everyone. It’s rich, creamy, and topped with a glossy caramel sauce that adds just the right amount of bitterness to offset the sweetness. Using an Instant Pot makes this delicious dish so much easier—no water baths, no guessing, just consistently smooth results every time".

- Sam Linsell

Ingredients

For the Caramel:

White granulated sugar

Water

For the Custard:
Regular cream (you can use whipping or pouring)
Whole milk
Large eggs and egg yolks
Caster sugar & white granulated sugar
Vanilla extract

You’ll also need six ramekins, foil, and your Instant Pot.

How to Make Vanilla Crème Caramel in an Instant Pot

Make the caramel:
Heat sugar and water in a small pot until it turns dark amber. Be patient but stay close—it can burn quickly. Divide the caramel between ramekins and let it set.

Prepare the custard:

Warm cream and milk in your Instant Pot on sauté mode.
Whisk eggs, yolks, sugar, and vanilla in a bowl. Slowly add the warm cream while whisking to avoid scrambling the eggs.
Strain the custard through a fine mesh sieve for a smooth texture.

Assemble and cook:

Pour the custard into the ramekins over the caramel. Remove air bubbles with a blow torch or a knife.
Cover each ramekin tightly with foil, folding the edges securely.
Place ramekins on the trivet in your Instant Pot with 1 cup of water. Cook on high pressure for 10 minutes and let the pressure release naturally.

Cool and serve:

Chill the ramekins in the fridge for at least 6 hours or overnight. Before serving, dip each ramekin in warm water to loosen, then invert onto a plate.