Pressure Cooker Passion

Ingredients

• 4 egg yolks
• 1/3 Cup sugar
• 1 1/4 cups heavy cream
• 1 cup pumpkin puree
• 1 teaspoons vanilla
• 1 TSP pumpkin pie spice
• Pinch of salt
• Sugar for melting

Instructions

1. Put your trivet into your pot and pour in 1 1/2 cups water.
2. Whisk together eggs yolks, 1/3 cup sugar and a pinch of salt.
3. Add in cream, pumpkin puree and vanilla. Whisk until well blended.
4. Pour into ramekins (fill just below the top so you do not spill putting into your pot)
5. Place ramekins on the trivet in your pot. Place a layer of aluminum foil over the top of your ramekins. You can place another few ramekins on top and then repeat placing a layer of aluminum foil over the top.
6. Lock the lid in place. Select High Pressure and set the timer for 6 minutes.
7. Natural release for 10 minutes. Finish with a quick release.
8. Carefully remove the ramekins from the Instant Pot. Refrigerate the creme brulee for at least 2 hours.

AFTER A COUPLE OF HOURS, TAKE THE RAMEKINS OUT OF THE REFRIGERATOR.

1. Sprinkle the tops with about 1 teaspoon of sugar and use a kitchen torch to caramelize the sugar.

SERVE IMMEDIATELY. REFRIGERATE LEFTOVERS