Crème brûlée has long been my favorite French dessert, and it is surprisingly easy to make at home. This Instant Pot version offers an alternative method of cooking the dessert, which is a welcome option if the oven is in use. The Instant Pot is also a good option for a warm summer day because it doesn’t heat the kitchen the way a conventional oven does.
When making crème brûlée, plan on a cooling-down period and a chilling time of at least 3 hours (or up to 3 days). The sugar topping is applied just before serving time. It’s the ideal make-ahead dessert!
- For the Topping
- While regular granulated sugar can be used, superfine sugar is the best choice, as it caramelizes quickly. Many people swear by raw or turbinado sugar.
- A blowtorch, whether the small culinary kind or a larger hardware store torch, can do more than burn sugar on crème brûlée. Use a torch to put a char on steaks, chops, and peppers, or add browned peaks to a baked meringue. It's also a quick way to toast breadcrumbs or a cheese topping.