This Instant Pot Caramel Custard recipe is very easy to make. It is a light, flavor-packed, sweet little morsel and looks as elegant as it tastes! It's incredibly delicious and cooks perfectly in your Instant Pot.
Why You Really Should Make This Caramel Custard
- Less Than 5 Ingredients. Chances are you can make this amazing Instant Pot recipe without making a trip to the grocery store.
- Delicious. You won't believe how simple this is to make when you taste how delicious it is.
- International Flavors. While you might not think of this as a traditional Indian dessert, it is one that is a family favorite in India.
I learned to make Instant Pot Caramel Custard when I was young. I made it (and ate it) quite often. It's very easy to make, and yet it looks so elegant.
It's a light, flavor-packed, sweet little morsel, with custard topped with sweet, dark, rich caramel sauce. This is actually a very popular dessert in India, which I know is not what you think of when you think of Indian food.
But with the variety of different influences from various cultures, this is a staple in many households.
WHAT'S THE DIFFERENCE BETWEEN CARAMEL CUSTARD AND FLAN?
- This custard is quite different from a flan.
- It's not as sweet, and it's not as dense.
- It doesn't use condensed milk or evaporated milk.
- It has eggs and milk, so you can eat it for breakfast and tell yourself it's perfectly okay to do that. And it is okay (there have to be some upsides to being a grown-up, right?)
- It is often referred to as a Creme Caramel as well. No matter what you call it, you will love it.
So if you've ever wanted to learn how to make Caramel Custard or Creme Caramel at home, using your pressure cooker or Instant Pot, here's how you do it.
What Is Caramel Custard Made Of?
Watch the Video for How to Make a perfect Pressure Cooker Caramel Custard
How To Make Creme Caramel In The Instant Pot
Step 1: Mix water and sugar to make the caramel sauce.
Step 2: Cook until the caramel is dark, stirring frequently. Do NOT let this burn or overcook. If in doubt, undercook. Overcooked or burnt caramel sauce is very bitter and you don't want that for sure.
Step 3: Very carefully pour this into a small heatproof custard pot that will fit inside your Instant Pot. The caramel is BURNING hot, so don't let it get on your skin. Do NOT lick the spoon, it's super, super hot.
Tilt the pan so that the bottom is completely covered with the sauce.
Step 4: In a medium bowl, mix together eggs, milk, sweetener, and extract.
Step 5: Pour the custard over the sauce. The sauce will have hardened into a thick disc. Don't worry about that. It will turn into a sauce once it's cooked.
Step 6: Cover the top of the pan with foil. You are doing this to keep condensation from leaking into your custard.
Step 7: Place some water in the instant pot. Place a steamer rack inside.
Step 8: Place the covered pan on top of the steamer rack.
Step 9: THIS IS IMPORTANT! Do NOT set to sealing. Leave the pot at venting. You are using the Instant pot as a way to provide a closed in, moist, steaming environment. You do not need to pressure cook this caramel topped custard.
Step 10: Remove the cooked custard and chill it in the fridge for an hour or two. Then, loosen the sides of the custard with a knife. This custard unmolds very easily, so don't sweat this part.
Step 12: Put a plate on top of the custard pot. Turn it upside down to unmold and voila! Custard, with all that liquid gold in the form of caramel sauce! Use a deep plate that has room for all that saucey goodness.
How To Serve Caramel Custard
You will serve this Creme Caramel by cutting slices for each person, topping with a little sauce for everyone (that is if you're willing to share).
Other Recipes You'll Love
Coconut Pandan Custard 
Rice Kheer 
Keto Phirni
- Try this Thai Coconut Pandan steamed custard for a dairy-free version
- For yet another Pressure cooker Indian dessert, check out this Rice Kheer recipe here.
- For a keto Indian dessert, try this Almond Phirni Recipe.
- Also, check out the 15 Best Vegetarian Instant Pot Recipes You Need to Try NOW!
TIPS AND TRICKS FOR MAKING INSTANT POT PRESSURE COOKER CARAMEL CUSTARD:
- Do not, do NOT at all lick the spoon after you create your caramel. That stuff is hot and sticky and it will burn you. Honestly, I make the kid and dog exit the kitchen, so no one trips me as I'm trying to pour it.
- Don't stick your finger in it to taste it. I know this sounds obvious, but trust me, remind yourself of this before you start to cook this. The caramel looks so dang yummy, it's easy to forget.
- Don't be like me and think you'll just blend this and not whisk it by hand. Mine got so frothy I had to wait for an hour for the bubbles to subside. Your ingredients should be well incorporated, but we're not making a milkshake here, so go easy.
- It will not taste good if eaten hot. So plan ahead and chill it. It's well worth it. My dad used to have this with whipped cream on top, and that is never a bad way to go.
- If you're having trouble with the caramel, if your sauce is crystalizing, there's likely some issue with the sugar or water content. Try again, but this time once it starts to bubble, DO NOT STIR the sauce. This is what causes it to seize. Rather, just shake the pan about to mix things.
- It's tough to make this recipe keto due to the caramel sauce. You can, of course, make it low carb by using sugar for the sauce but using sweetener in the custard.
If you love this Caramel Custard recipe as much as we do, make sure you share it on Facebook and Pinterest so that your friends can make it too.
Ingredients
- 5 tablespoons (5 tablespoons) Sugar Or Other Sweetener Equivalent
- 2 tablespoons (2 tablespoons) Water
- 3 (3) Eggs
- 2 cups (488 g) Whole Milk
- 1/4 cup (50 g) Sugar Or Other Sweetener Equivalent, or sweetener of choice
- 1/2 teaspoon (1/2 teaspoon) vanilla extract
Instructions
- Heat 5 tablespoon sugar and 2 tablespoons of water in a pot on the stove. Allow the sugar to caramelize without stirring (it will seize if you stir, especially once it's started boiling). You want a rich, deep color, but you don't want it burned. For this step, you need real sugar. Sweetener won't caramelize as it should.
- Quickly pour this caramel into 6-inch soufflé dish that fits inside your Instant Pot.
- Be careful not to get any of it on you and do not lick the spoon! This stuff is hot and sticky and burns if licked (how do I know this?).
- In a bowl, whisk together the eggs, milk, sweetener, and vanilla extract. As tempting as it is, don't put in a blender. It gets too frothy.
- Strain this mixture on top of your hardened caramel. Cover the dish with aluminum foil.
- Place 2 cups of water in your Instant Pot, and place a trivet at the bottom. Set it to VENTING, (you won't be pressure cooking this). Place the dish on the trivet, and set your Instant Pot to sauté for 22 minutes.
- The pot will turn itself off or keep warm after 22 minutes. Wait until you can open it safely, and use a toothpick in the center to check for doneness. The center will be jiggly, but the toothpick should come out clean.
- Refrigerate for 4-6 hours until well chilled.
- When ready to serve, use a knife to loosen the edges, place a plate on top of the dish, and Invert it. Thump the bottom of the dish to help it along if needed. The custard should un-mold really easily.
Watch The Video
- Do not, do not at all lick the spoon after you create your caramel. That stuff is hot and sticky and it will burn you. Honestly, I make the kid and dog exit the kitchen, so no one trips me as I'm trying to pour it.
- Don't stick your finger in it to taste it. I know this sounds obvious, but trust me, remind yourself of this before you start to cook this. The caramel looks so dang yummy, it's easy to forget.
- Don't be like me and think you'll just blend this and not whisk it by hand. Mine got so frothy I had to wait for an hour for the bubbles to subside. Your ingredients should be well incorporated, but we're not making a milkshake here, so go easy.
- It will not taste good if eaten hot. So plan ahead and chill it. It's well worth it. My dad used to have this with whipped cream on top, and that is never a bad way to go.
- If you're having trouble with the caramel, if your sauce is crystalizing, there's likely some issue with the sugar or water content. Try again, but this time once it starts to bubble, DO NOT STIR the sauce. This is what causes it to seize. Rather, just shake the pan about to mix things.
- It's tough to make this recipe keto due to the caramel sauce. You can, of course, make it low carb by using sugar for the sauce, but using sweetener in the custard.
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Nutrition
Originally Published November 17, 2017
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Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.
Jaya
Hello,
I started using this recipe last year, and it comes out perfectly. Thank you.
I have a couple of questions:
1. If I double the ingredients, does the cooking time change?
2. Can I use two containers (one over the other) in the instant pot? Both for caramel custard.
Thanks
Jaya
Nikki
I didn't have a 6in souffle dish so I used a 6in cake pan. It needed a bit more time, around 26 minutes. I have a Ninja Foodi and used Saute at high temp. It came out perfectly! It was so satisfying when it popped out of the bake pan with the beautiful caramel brown top and sauce dripping down the sides. Everyone loved it! So easy to make; other than being patient while it was refrigerated. Kids were hovering around asking when it would be ready 🙂
Ayesha
If I double the recipe for the caramel, will the cooking time stay the same?
Brenda Chappell
Can I use steam setting instead of saute?