1/4fresh vanilla bean pod (scraped)or 1 teaspoon vanilla extract
pinch of salt
For the Caramelized Sugar
1-2teaspoonsper custard cup
Prepare your instant pot by placing trivet in inner pot and pouring 1.5 cups cold water on the bottom of your pressure cooker.
Heat heavy cream of 45 seconds in the mircrowave or until very warm but not boiling.
Whisk together egg yolks, vanilla, 1/4 cup sugar, and salt into mixing bowl.
Quickly whisk in 1-2 tablespoons warm cream and then slowly add in remaining cream, stirring well.
Divide cream mixture between 6 ounce cup heat safe ramekins and cover with foil.
Place custard cups on trivet (stacking on top if you double recipe) and close lid.
Cook on high for 7 minutes. Let naturally release for 5 minutes and then do a quick release. Carefully remove custard cups and let cool.
Refrigerate at least 4 hours or up to 3 days before serving.
Removed custard cups from refrigerator 15-30 minutes before sering.
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. Serve immediately.