Instant Pot Chai Masala Creme Brulee

This Instant Pot Chai Masala creme brulee brings an Indian take on the classic French dessert with its creamy spiced infused custard topped by an irresistible caramelized sugar crust.

📝 Ingredients

• 2 1/2 cups heavy cream
• 1 teaspoon Chai Masala
• 1/4 teaspoon salt
• 4 large egg yolks
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 3 tablespoons sugar
• 3 large figs, quartered

👨‍🍳 Instructions

1. 1In a medium saucepan over medium-low heat, combine the heavy cream and salt. Cook until the edges start to bubble.
2. 2Remove from heat, add Chai Masala, and let everything steep for 8 minutes.
3. 3In a medium bowl, whisk together the egg yolks and sugar until well combined.
4. 4Temper the egg yolk mixture by pouring a small amount of the warmed cream mixture into the yolks and whisking to combine until done. Strain the mixture through a fine-mesh sieve into a large liquid measuring cup with a pour spout. Discard the solids. Stir in vanilla extract.
5. 5Divide the custard evenly into six 6-oz ramekins. Release any air bubbles on the surface by gently tapping with a spoon. Cover each ramekin tightly with aluminum foil.
6. 6Place 1 1/2 cups water in an Instant Pot. Set a trivet or sling inside the pot. Nestle the ramekins on the trivet. Mine can fit 3 of the 6-oz ramekins.
7. 7Lock on the lid and make sure the pressure valve is set to seal. Use the manual function to set to cook for 5 minutes on LOW pressure.
8. 8When the cook time is up, let the pressure naturally release for 10 minutes. Manually release any remaining pressure and carefully remove the lid.
9. 9Carefully transfer the ramekins from the Instant Pot to a wire rack to cool slightly, about 20 minutes.
10. 10Add 1/2 cup of water in the Instant Pot before you cook the second batch.
11. 11Place the remaining ramekins in the Instant Pot and repeat the steps above.
12. 12Chill the ramekins uncovered in the refrigerator for at least 4 hours, or overnight.
13. 13When ready to serve, sprinkle 1/2 tablespoon of sugar evenly on top of each creme brulee. Using a kitchen torch, brulee the tops until the sugar begins to bubble and turn dark golden brown. Let the creme brulee sit for about 5 minutes.
14. 14Top the cooled creme brulees with fresh figs and serve immediately.