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.
This recipe delivers perfectly silky custard coated with a deep amber caramel. It’s ideal for dinner parties because you can make it ahead of time, refrigerate, and unmould when ready to serve. Plus, it’s surprisingly simple with just a handful of ingredients.
The most important step is ensuring that each custard-filled ramekin is double- or even triple-wrapped. You can do this by wrapping foil tightly over and under, then again under each side for extra security.
If water seeps in, it can curdle the custard and ruin the texture of the crème caramel. Another key step is cooking the caramel to a dark consistency. I’ve done this without a sugar thermometer—check my video to see the exact colour it should reach.
If you prefer a less intense caramel flavour, you can remove it from the heat a little earlier. The dessert will still turn out delicious.
I have based this recipe around my recent recipe for espresso crème caramel in an Instant Pot. The caramel came out a little too pale in that one but it was still delicious.
What You Will Need to Make Vanilla Crème Caramel
Here’s what you need to get started:
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.
FAQs for This Recipe
Can I skip the foil?
No. The foil prevents water from seeping into the custard, which would ruin the texture.
Do I need a blow torch?
It’s optional but helps remove air bubbles for a smoother finish.
Substitutions & Variations
- Replace vanilla extract with vanilla bean paste for a more intense flavour.
- Use coconut cream and milk instead of cream for a dairy-free version.
- Add a splash of orange liqueur for a citrusy twist or add espresso (see my recent recipe).
Storage Instructions
Keep your crème caramel covered in the refrigerator for up to 3 days. Always unmold just before serving to maintain its presentation.
Instructions to bake crème caramel in an oven
To bake crème caramel in the oven, preheat your oven to 160°C (320°F). Place the filled ramekins in a deep baking dish and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a bain-marie (water bath). This gentle cooking method ensures even heat distribution and prevents the custard from curdling.
Cover the dish loosely with foil to avoid direct heat on the tops. Bake for 35–45 minutes, or until the custards are set but still slightly jiggly in the centre when gently shaken.
Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 6 hours or overnight before serving.
You may also like these desserts:
Espresso crème caramel in an Instant Pot
The best Instant Pot cheesecake with caramel
Easy Instant Pot Crème Brûlée with passionfruit
Caramel:
- 165 g white granulated sugar
- 80 ml water
Custard:
- 500 ml cream
- 180 milk
- 3 large eggs
- 3 large egg yolks
- 75 g caster sugar
- 2 tsp vanilla extract
-
To make the caramel, add the sugar, water and espresso powder to a small pot and bring it to a boil. Continue boiling for 8 – 10 minutes until it reaches a dark amber colour and becomes syrupy. You should smell an intense caramel. Be careful though as it can burn very quickly.
-
Divide the caramel evenly between the 6 ramekins and set them aside to set.
-
To make the custard, add the milk and cream to the bowl of an instant pot and set it to Sauté. Heat the mixture until just below the boiling point then remove the bowl.
-
In a large bowl add the eggs, egg yolks, sugar and vanilla to a bowl and give it a good whisk.
-
Slowly add the warm cream/milk mixture in parts whilst continuously whisking. Continue until all the liquids are combined.
-
Strain the custard into a jug through a fine mesh sieve.
-
Pour the custard into the caramel-lined ramekins. Use a blow torch on the surface to get rid of any air bubbles or pop with a knife.
-
Cut a large piece of foil for each ramekin. Cover well, and thoroughly fold each side all the way under and the other sides, too. You want to double or triple-fold the foil around the ramekin to ensure no water can enter. If it is not well-covered enough the custard will scramble.
-
Place 3 of the ramekins onto the trivet in the Instant Pot and add 1 cup of water to the bowl. Close the lid and set the time to Cook on High Pressure for 10 minutes. Release the pressure naturally for around 12 minutes.
-
Repeat with the remaining 3 ramekins making sure to top up the bowl with a little water that would have been lost in the first cook.
-
Once cooked, remove the crème caramel ramekins from the pot, allow them to cool and then refrigerate for 6 hours or overnight to set.
-
When you are ready to unmould and serve, fill a shallow bowl with boiling water. Dip each ramekin into the boiling water to loosen. Invert on an individual serving plate. If you present them unmoulded, it could be tricky to dish these up later.
Always unmold just before serving to maintain its presentation.
BUY MY eBOOK COMFORT
Find me on Instagram & Pinterest
