Pressure Cooker Passion

Ingredients

• 2 cups heavy cream
• Pinch of Salt
• 6 TBS white sugar
• ¼ cup brown sugar
• 1 1/4 tsp vanilla
• 6 Egg Yolks

Directions

1. Get a mixing bowl then separate 6 eggs and put yolks in mixing bowl.
2. Heat 2 cups (500ml) heavy cream, vanilla extract, and a pinch of sea salt. Warm the mixture but don’t let it boil to  158 – 176 degrees farenhieght.  I did this in a microwave in 45 second increments while stirring in between.
3. Add sugar granulated sugar to the egg yolks and mix well with a whisk. Temper the sugary egg yolks by pouring a little of the warmed cream in at time while mixing well, then continue process until fully combined.
4. Pour mixture into 4 6oz ramekins until a ¼ inch from the to.  Wrap the ramekins tightly with aluminum foil. Add 1 cup of water and steamer rack in Instant Pot. Then, place wrapped ramekins on steamer rack (4 at the bottom with 2 stacked on top). Pressure Cook at Low Pressure for 13 minutes, and 15 minutes Natural Release. Then, release remaining pressure.
5. Place ramekins on a cooling rack. Once they have cooled down, chill in a refrigerator for at least 4 hours (preferably overnight).
6. Caramelize Sugar Top: When ready to serve, spread ¾ teaspoon granulated sugar evenly on top of the cream custard. Use a torch to caramelize the sugar to form a crispy top. Let creme brulee sit for at least 3 minutes before serving. You can also place the ramekins under a broiler to caramelize the sugar.