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Ingredients

1 cup heavy cream 2 egg yolks 2 ½ tablespoons white sugar 1 teaspoon vanilla extract 1 pinch salt 3 teaspoons white sugar, or more to taste

Nutrition Info

369.4 calories carbohydrate: 17.4 g cholesterol: 245.2 mg fat: 32.3 g fiber: : - protein: 3.4 g saturatedFat: 19.3 g servingSize: - sodium: 87.3 mg sugar: 14.9 g transFat: : - unsaturatedFat: : -

Place a trivet in a multi-functional pressure cooker (such as Instant Pot®), add 1 cup water.
Heat heavy cream in the microwave until very hot, but not boiling, about 45 seconds.
Whisk egg yolks, 2 1/2 tablespoons sugar, vanilla, and salt together in a mixing bowl. Add 2 tablespoons of the warm cream and whisk quickly. Slowly add in the remaining cream, stirring well. Pour the mixture into three 6-ounce ramekins.
Cover ramekins with foil and place on the trivet, stacking if necessary. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Check custard, it should jiggle around the edges but not be liquid, it will set up more as it cools. Let cool to room temperature, 15 to 30 minutes. Refrigerate for 4 hours.
Top each custard with 1 teaspoon sugar. Heat sugar with a kitchen torch until caramelized, about 30 seconds. Serve immediately.

3 6-ounce ramekins

A simple classic dessert that is quick to prepare in the Instant Pot®.