Instant Pot Creme Brûlée

INGREDIENTS:

8 egg yolks

1/3 cup granulated sugar

Pinch of salt

2 cups heavy cream

1 1/2 teaspoons vanilla

6 tablespoons superfine sugar

DIRECTIONS:

Add 1 1/2 cups of water to the pressure cooking pot and place the trivet in the bottom.

In a large mixing bowl, whisk eggs yolks, 1/3 cup granulated sugar and a pinch of salt. Add cream and vanilla and whisk until blended.

Strain into a large measuring bowl with pour spout or a pitcher. Pour mixture in to six custard cups, cover with foil, and place on trivet in pressure cooking pot. 

Stack the cups in a second layer. (I used a second trivet between the layers.)

Lock the lid in place. Select High Pressure and set the timer for 6 minutes. When beep sounds, turn off pressure cooker and use a natural pressure release for 10 minutes and then do a quick pressure release to release any remaining pressure. When valve drops carefully remove lid.

Carefully remove the cups to a wire rack to cool uncovered. When cool, refrigerate covered with plastic wrap for at least 2 hours or up to 2 days.