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Caramel Custard on a plate

Instant Pot Caramel Custard

Instant Pot Caramel Custard in ramekins is a light, delicate, melt-in-the-mouth easy dessert that you can make with only 3 ingredients. Learn how to make the best Pressure cooker Caramel Custard with easy steps.
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Course: Dessert
Cuisine: Indian
Keyword: Caramel Custard, Creme Caramel, Instant Pot Caramel Custard, Pressure Cooker Caramel Custard
Prep Time: 15 minutes
Cook Time: 10 minutes
Natural Pressure Release Time: 10 minutes
Total Time: 35 minutes
Servings: 5 Ramekins
Calories: 304kcal
Author: Meghna
Cost: $3


For Caramel Sauce

  • 3/4 cup white sugar regular
  • 3 tbsp water

For Custard

  • 3 large eggs at room temperature
  • 2 cups Whole milk preferably at room temperature
  • 1/2 cup white sugar or 1/4 cup if you prefer mild sweetness
  • 1 tsp Vanilla Extract optional


How to make the Caramel Sauce on the stove top?

  • Set a deep bottomed saucepan over medium high heat. Add sugar and pour 3 tbsp water. Stir to mix a bit, not too much though. The sugar will dissolve on it's own and come to a bubbling boil. Immediately reduce the heat to medium. Allow the sugar syrup to caramelize.
  • Stir frequently to prevent burning, and do not leave the syrup unattended because it burns in no time, believe me! You'll notice that the sugar will begin to caramelize and change in color. It'll turn pale and than peanut butter color, bourbon color and finally darken more to resemble a rich and dark amber color.
  • The Caramel is ready. DO NOT touch it or lick it. It's super HOT and shall burn you badly.
  • Immediately turn off the heat and pour the caramel in the ramekins. Give the ramekins a quick swirl in order to evenly coat the base with caramel. Leave them to rest while you prepare the custard.

How to make the Custard?

  • Begin by beating the eggs very well so that the tough thread like transparent egg albumin blends well into a smooth silky consistency with the rest of the yolk. (Go through the step by step method and also the TIPS shared in the post). Beating the eggs will save you a lot of hard work and you don't need to strain the custard later in order to discard any lumps.
  • Mix in the sugar in the milk first with the help of a hand whisk.
  • Now, pour the beaten eggs into the milk. Mix thoroughly with the help of a hand whisk. Also add the vanilla extract and give everything a final good mix.

How to make Caramel Custard without oven and in pressure cooker / Instant Pot?

  • Tap a spoon on top of the caramel to check whether it has set completely. The spoon should come out completely clean and make a tapping sound on the hardened caramel.
  • Now, ladle out the custard and pour on the hardened caramel surface inside the ramekins. Do not overfill the ramekins.
  • Make temporary foil covers for the ramekins. Wrap them tightly.
  • Now, prep the Instant Pot by pouring about 1 cup water and placing the metal trivet inside the inner pot of the Instant Pot.
  • Carefully stack the ramekins one on top of the other. I used 5 ramekins in total, 3 small and 2 with a capacity of 1 cup liquid each.
  • Close the lid of the Instant Pot and seal the valve.
  • Pressure cook on HIGH for 10 minutes. After 10 mins when the Instant Pot begins to make a beeping sound, wait for natural pressure release for 10 mins and than release the rest of the pressure manually.
  • Open the lid of the pot carefully. And you can either allow the caramel custard to cool down completely inside the Instant Pot itself or you can bring them out of the pot and place them on the counter top to cool down completely.
  • When the ramekins are completely cold pop them in the fridge and allow them to rest and set for at-least 2-4 hours.

How to unmold the Caramel Custard?

  • You can serve the portion sized Caramel Custard in the ramekins or you may unmold them.
  • To unmold run a kitchen knife around the edge of the custard (in between the custard and the ramekin). Place a clean plate on top of the ramekin, quickly flip to invert. The custard should pop out easily and smoothly. Give not give a gentle tap with the help of your fingers.
  • You'll end up with a gorgeous, delicate custard all topped with delicious caramel sauce. Don't forget to slurp that caramel sauce with every morsel of custard that you eat. It's seriously a heavenly experience :D



  1. Measuring Units Used, 1 cup = 240 ml & 1 teaspoon = 5 ml.
  2. Ramekins used: 5 in total. 3 small and 2 with a capacity to hold 1 cup liquid.
  3. Note: The caramel in the recipe is enough for 5 ramekins + 1 more large ramekin. So, you'll have a little leftover.
  4. STORING TIPS: Store the ramekins in the fridge for 4-5 days. Un-mold the caramel custard while serving.
  5. Caramel Custard tastes best when served chilled.
  6. WARNING: Never ever try to lick the hot caramel or touch it. I know it smells irresistibly good and very tempting but you must control yourself here, because it's not worth the effort :D you'll get BAD BURNS.
  7. Always add beaten eggs to the milk when making the custard it will save you so much work. Moreover, you don't have to strain the custard mixture once done mixing.
  8. Read the TIPS and Don't miss the step by step guide mentioned in this post. It's full of tips and tricks.
  9. You can also skip using the ramekins and make the Creme Caramel in a baking dish or steel container or even a cake mold that will fit in a 6 quart or 8 quart Instant Pot. Avoid push pans.
  10. Why use Ramekins? We love portion controlled and portable desserts. Ramekin desserts are conviniet to store, portable, portion controlled and look cute. 


Calories: 304kcal | Carbohydrates: 55g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 136mg | Sodium: 91mg | Potassium: 176mg | Sugar: 55g | Vitamin A: 342IU | Calcium: 129mg | Iron: 1mg