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  • Writer's pictureLearning How To Cook

Silky Coconut Milk Crème Brûlée in the Multi-Cooker

Who woulda thought you could make crème brûlée in 30 minutes or less? Give it a shot!

Notes from the LHTC Team:

Crème Brûlée is one of those elevated desserts that many don't make at home because of the perceived difficulty level. We're here to tell you: it's actually easy! Egg yolks are mixed with cream and sugar (and in our case a little coconut milk), poured into ramekins and then baked in the oven (or cooked super fast and with minimal effort in the multi-cooker). The one requirement? You finally get to buy that culinary torch you've probably been wanting for years (or already own and just haven't broken out yet).


Silky Coconut Milk Crème Brûlée in the Multi-Cooker

Servings: 4

For the Crème Brûlée

1 cup Full Fat Coconut Milk

1 cup Cream

7 Egg Yolks

6 tablespoons Granulated Sugar

1 teaspoon Coconut Extract

1 teaspoon Vanilla Extract

For the Garnish

4 teaspoons Granulated Sugar

1 cup Whipped Cream

Coconut Flakes, toasted

Raspberries and/or Strawberries


1. Prepare the custard: in a small bowl, whisk together the egg yolks and sugar, set aside.

2. In a medium saucepan over medium heat, warm the coconut milk and cream together to reach 160F. Pour a large ladle-full of the warm liquid over the egg yolk mixture while whisking constantly to combine. Pour the egg-liquid mixture back into the pot with the rest of the cream, still whisking constantly to combine. Remove from heat and strain mixture through a sieve into a pitcher (or bowl with a pour spout). Stir in the coconut and vanilla extracts.

3. Divide the mixture amongst 4 ramekins and wrap tightly in foil, covering the entire ramekin.

4. Cook the crème brûlée: pour 1 cup of water in the bottom of your multi-cooker. Place the rack on the bottom and stack the 4 ramekins on top of the rack, 3 on the bottom and one on top.

5. Place the lid to lock and turn the pressure cooker on to low pressure and cook for 13 minutes. Let the pressure release naturally for 15 minutes, then use the pressure release valve to release any remaining pressure. Remove ramekins from pressure cooker and place in the fridge, still covered, for at least 2 hours or overnight.

6. Torch the crème brûlée: sprinkle one teaspoon sugar evenly on the surface of each crème brûlée. Use a culinary torch to caramelize the sugar on the surface, using a circular motion around the surface of the crème brûlée to be sure it evenly browns.

7. Add a dollop of whipped cream to the top of each, a sprinkle of toasted coconut flakes and some raspberries and/or strawberries, if desired. Serve immediately.

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