¼fresh vanilla bean pod (scraped)or 1 teaspoon vanilla extract
pinch of salt
1cupheavy whipping cream
For the Caramelized Sugar
1-2teaspoonsper custard cup
Prepare your instant pot by placing trivet in the inner pot and pouring 1.5 cups of cold water on 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.
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.
Quickly whisk in 1-2 tablespoons warm cream and then slowly add in the remaining cream, stirring well.
Divide the cream mixture between 6-ounce cup heat-safe ramekins and cover with foil.
Place custard cups on the trivet (stacking on top if you double recipe) and close the lid.
Cook on high pressure for 7 minutes. Let naturally release for 5 minutes and then do a quick release. Carefully remove custard cups and let cool to room temperature.
Refrigerate at least 4 hours or up to 3 days before serving.
Removed custard cups from refrigerator 15-30 minutes before serving.
Right before serving, top each cup with a teaspoon or two of sugar and then 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.
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.