If you have a kitchen torch, caramelize the sugar on top of the custards. If not, it can be done in a pan on the stove.
PREP TIME: 15 minutes
FUNCTION: Pressure/Manual (High)
CLOSED POT TIME: 25 minutes
TOTAL TIME: 40 minutes + 30 minutes cool + 2 hours chill
RELEASE: Natural
SERVES: 3
PREP
In a medium bowl combine ⅓ cup of the whipping cream, the sugar, egg yolks, vanilla, and salt. Whisk until well combined. Slowly whisk in the remaining 1 cup whipping cream until smooth. Evenly pour cream mixture into three 6-ounce custard cups or ramekins. Cover cups or ramekins with foil.
Place trivet in the bottom of the Instant Pot®; add the water to the pot. Arrange filled custard cups on the trivet. Secure the lid on the pot. Close the pressure-release valve.
COOK
Select manual and cook at high pressure for 10 minutes. When cooking is complete, use a natural release to depressurize.
SERVE
Use pot holders to transfer custard cups to a wire rack; uncover cups. Let stand for 30 to 60 minutes or until completely cool. Cover; chill for at least 2 hours or for up to 3 days.
To serve, sprinkle 2 tablespoons sugar evenly over surface of the custards (use about 2 teaspoons sugar per custard). Using a small handheld kitchen torch,* slowly and evenly melt the sugar, allowing it to turn a deep golden brown.
*Tip: If you don’t have a kitchen torch, pour 2 tablespoons sugar into a heavy small skillet. Heat sugar over medium-high heat until sugar begins to melt, shaking the skillet occasionally for even melting. Do not stir. When sugar starts to melt, reduce heat to low; continue to cook until all sugar is melted and golden brown, stirring with a wooden spoon so all sugar melts evenly. Immediately pour the melted sugar over custards. If the sugar starts to harden in the skillet, return to heat and stir until melted.
Maple-Ginger Crème Brûlée: Prepare as directed except substitute 3 tablespoons pure maple syrup for the 3 tablespoons sugar and add ¼ teaspoon ground ginger with the salt. If desired, sprinkle tops of custards with 2 teaspoons finely chopped crystallized ginger just before serving.