¼fresh vanilla bean pod (scraped)or 1 teaspoon of pure vanilla extract
¼cupgranulated sugar
pinch of sea salt
1cupheavy whipping cream
For the Caramelized Sugar
2teaspoons turbinado or Demerara sugar, per custard cupor 1 teaspoon granulated sugar per custard cup
Instructions
Prepare your instant pot by placing a trivet in the inner pot and pouring 1.5 cups of cold tap water into the bottom of your pressure cooker.
In a large mixing bowl, vigorously whisk together the egg yolks with the vanilla, ¼ cup sugar, and salt until well combined.
In a heat-safe measuring cup, heat the heavy cream for 45 seconds to 1 minute in the microwave or until very warm but not boiling. You are looking for a temperature between 155-180 degrees F.
Once the cream has been heated, quickly whisk in 1-2 tablespoons of the warm cream to temper the eggs and cream. Slowly whisk in the remaining cream and whisk until well combined and the sugar has dissolved.
Divide the cream mixture between three 6-ounce heat-safe ramekins. Cover each ramekin with foil.
Place the custard cups on the trivet (stacking on top if you double the recipe) and close the lid, being sure the venting knob is sealed.
Cook on high pressure for 7 minutes, using the pressure cook or manual button. Once the cooking time has elapsed, allow the pressure to release naturally for 5 minutes. After 5 minutes, do a quick release of any remaining pressure by carefully knocking the venting knob from the sealed to the venting position. Be sure to stand back to prevent yourself from being burned.
Remove the lid from the pressure cooker and carefully remove the ramekins from the inner pot. Remove the foil and let the custard cool to room temperature for 30-60 minutes. Once cooled, cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days before serving.
Once chilled, remove the custard cups from the refrigerator and allow them to come to room temperature for 15-30 minutes. This will prevent the ramekins from cracking due to extreme temperature changes.
Right before serving, top each ramekin with 2 teaspoons of turbinado sugar each (or 1 teaspoon of granulated sugar.) Using a kitchen torch, place the flame of the torch about 2 inches above the custard, and in a circular motion, melt the sugar to form a caramelized topping. Alternatively, place the custard cups under a preheated broiler and watch closely until the sugar is browned. Serve immediately.
Video
Notes
Before browning the sugar, it is best to let the creme brulee come to room temperature for 15-30 minutes. This helps the glass custard cups from cracking. Cold glass CAN break when exposed to high heat--while it is very rare, better to be safe.Not Cooked? If you open your instant pot and your custard is still liquid in the center, don't panic. Replace the foil on the custard cups, place them back in your instant pot and cook for an additional 2 minutes on high pressure.Doubling the Recipe: If you would like to double this recipe, simply double the ingredients and carefully stack the custard cups on top of each other in the instant pot.Water Temperature: Remember to use cold water not warm water in the bottom of your instant pot--this helps the instant pot to the proper temperature.