Maple Creme Brulee From Pressure Cooker Recipe - Vermont Maple Syrup Skip to content


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Maple Creme Brulee From Pressure Cooker Recipe
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Maple Creme Brulee From Pressure Cooker Recipe

Maple Creme Brulee is a weight-less dessert! Light and easy to cook, it is one of the favorite classic dessert recipes that is always a good choice to close the meal.

Maple Creme Brulee From Pressure Cooker Recipe
Maple Creme Brulee

Total Time to makes 3 servings – 30 min.

Preparing: 20 min. + Cooking: 10 min.


  • heavy whipping cream: 1-1/3 cups
  • 3 egg yolks
  • Viking Farms Maple Syrup: 1 teaspoon
  • brown sugar: 1/2 cup
  • cinnamon (grounded): 1/4 teaspoon
  • water: 1 cup


  • Viking Farms Maple Sugar: 1-1/2 teaspoons
  • brown sugar: 1-1/2 teaspoons


To cook Maple Creme Brulee we need a pressure cooker. Select saute setting on a 6-qt. and adjust for low heat. Add cream and heat it until you see bubbles form around cooker’s sides. Select cancel setting.

Whisk egg yolks, brown sugar and cinnamon in a bowl. Stir into egg-mixture a small amount of hot cream from the pressure cooker. Return all to the cooker, stirring constantly. Stir in maple syrup.

Prepare three greased 6-ounce ramekins or custard cups and transfer cream mixture to them. Wipe pressure cooker clean and pour in a cup of water; place trivet insert in bottom. Place ramekins on trivet, offset stacking as needed, and loosely cover with foil to prevent moisture from getting into ramekins. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 11 minutes.

When finished cooking, allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure according to producer’s directions. Do not skip the 10-minute natural release because this allows your Creme Brulee to finish the cooking process.

To make sure the Creme Brulee is ready, insert a knife in center – it should come out clean, though the center will still be soft. Remove ramekins from the pressure cooker using tongs. Cool for 10 minutes, then cover and put to the fridge for at least 4 hours.


Combine two sugars and sprinkle over ramekins. To make the beautiful, distinctive top of our Maple Creme Brulee, hold a kitchen torch about 2 in. above dessert surface and let sugar slowly caramelized.

Now it’s high time to take our Maple Creme Brulee cups to the table!

Useful VermontMapleSyrup tips to make your pastry even tastier!

  • 1 cup brown or white sugar = 1 cup Viking Farms maple sugar;
  • Use Viking Farms Maple Syrup in place of vanilla extract or liquors (like bourbon);
  • Avoid using Viking Farms Maple with brown sugar or molasses;
  • Viking Farms Maple for a syrup soak for cakes;
  • Use Viking Farms Maple Sugar for coating and garnishing cookies, donuts, pies & cakes;
  • Drizzle Viking Farms Maple Syrup over hot baked pastry dough (like pie dough or puff pastry) for an instant pastry glaze;
  • Make your bakery shines with a Viking Farms Maple Syrup glaze!

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Cook with the less processed, more sustainable and flavorful alternative to cane sugar with subtle notes of maple.

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