This Pressure Cooker Pumpkin Crème Brûlée is a rich, creamy custard with the warm, spicy flavors of fall, topped with a thin layer of crispy, caramelized sugar.
Creme brulee is an elegant dessert that people love to order at restaurants, but it’s easy to make at home, and even easier when you make it in the pressure cooker.
A creme brulee torch makes caramelizing the sugar fun and easy. If you don’t have a kitchen torch, you can use a welding torch if you have one with your tools.
You can also caramelize the sugar under the broiler. It will take 5 to 10 minutes and you need to watch them very carefully, rotating the cups often so that they cook evenly.
The custard has the flavor of pumpkin pie. The texture isn’t quite as silky smooth as classic creme brulee, but if you love pumpkin pie, you’ll love this Pressure Cooker Pumpkin Crème Brûlée.
Pumpkin Crème Brûlée
- 6 egg yolks
- 1/3 cup granulated sugar
- 2 tablespoons firmly packed light brown sugar
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin pie spice
- Pinch of salt
- 6 tablespoons superfine sugar
Add 1 cup of water to the pressure cooking pot and place the trivet in the bottom.
In a large mixing bowl with a pouring spout, whisk together egg yolks, granulated sugar, brown sugar, pumpkin puree, and vanilla.
In a small saucepan, whisk together heavy cream, cinnamon, pumpkin pie spice, and salt. Heat over medium heat until cream just begins to simmer.
Whisking constantly, slowly pour the warmed cream mixture into the egg mixture whisking until well blended.
Pour mixture into six custard cups, cover with foil, and place three on the trivet in pressure cooking pot. Add a second trivet and stack the remaining three cups.
Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 15 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.
Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.
When ready to serve, sprinkle a tablespoon of sugar evenly over the top of each custard. Working with one at a time, move the flame of the torch 2 inches above the surface of each custard in a circular motion to melt the sugar and form a crispy, caramelized topped.
Substitute 1/2 teaspoon ground cinnamon plus 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves for 1 teaspoon pumpkin pie spice.