Chai Spice Creme Brulee
Prep time
Cook time
Total time
Serves: 4
  • 2 cups heavy cream
  • 6 egg yolks
  • 5 tablespoons white sugar
  • 1 tablespoon vanilla extract
  • 1 heaping tablespoon of chai masala (chai spice powder)
  • 4 tablespoons of raw sugar (demarara sugar) for caramelizing/brulee *see below for substitutes
  • 2 cups water
  • 4 ramekins or broiler safe bowls
  • Oven mitt
  • oven/toaster oven or brulee torch
  1. In a mixing bowl, whisk together the egg yolks and white sugar until sugar dissolves
  2. Add cream ,vanilla extract and chai masala to the mixture and whisk just to mix-do not over mix
  3. Pour the mixture evenly into the 6 ramekins making sure not to fill all the way to the top
  4. Cover each ramekin tightly with foil
  5. Add two cups of water into the InstantPot
  6. Place the stand which came with the InstantPot inside the pot
  7. Carefully place the ramekins on top of the stand inside of the InstantPot-you may have to stagger and stack them on top of each other OR you may have to do this process twice if you are unable to stack them-make sure they are sitting straight and not tipping over
  8. Close and lock the lid of the InstantPot
  9. Close the valve on the lid so that no steam is released during cooking
  10. Press MANUAL mode on the InstantPot
  11. Make sure the InstantPot is on HIGH PRESSURE
  12. Set the timer to 9 minutes
  13. After the timer goes off, allow the pressure to RELEASE NATURALLY (this may take 10-12 minutes)
  14. Once the pressure has naturally released and the silver prong has dropped down, open the lid
  15. Press OFF/CANCEL on the InstantPot
  16. Carefully remove the ramekins from the InstantPot using an oven mitt or something else-RAMEKINS WILL BE VERY HOT!
  17. After removing the ramekins, remove the foil to make sure that the custard is mostly solid with a little bit of jiggle
  18. Place the ramekins on a heat safe surface and allow the custard to come to room temperature (30-45 minutes)
  19. Preheat your oven or toaster oven to the BROIL setting and make sure the oven rack is closest to the top broiler
  20. Sprinkle the demarara sugar in a single thin layer on each of the ramekins filled with the cooked custard
  21. **If you have a brulee torch, caramelize the sugar using the torch and go to step #23**
  22. Place the ramekins in the oven/toaster oven and allow the sugar to caramelize and turn brown -DO NOT WALK AWAY FROM THE OVEN!
  23. After the sugar has caramelized, VERY CAREFULLY remove each ramekin from the oven and place on a heat safe surface
  24. Allow the creme brulee to come to room temperature once again
  25. Cover each of the ramekins with plastic wrap or foil
  26. Place the covered, room temperature creme brulee in the refrigerator to cool completely (2-3 hours)
  27. Your chai spice creme brulee is now ready to enjoy!
You may take out the chai masala (chai spice) if you want a traditional flavored creme brulee.
You may add any other flavorings in the custard mix as well.

Substitutes for Demerara Sugar:
4 tablespoons of demerara sugar = 4 tablespoons white granulated sugar
4 tablespoons of demerara sugar = 4 tablespoons turbinado sugar
4 tablespoons of demerara sugar = 4 tablespoons light brown sugar
Recipe by Instapottin' With Poonam at