Not that you need an excuse to break out the blowtorch, but if one were ever needed, it is with this decadent dessert. The Instant Pot® removes any intimidation you may feel about this French classic, and the taste is well worth it as well. So put on your beret and get to torching!
• Hands-On Time: 15 minutes
• Cook Time: 20 minutes
1 In a small bowl, whisk together egg yolks, sugar, salt, and vanilla. Set aside.
2 In saucepan over medium-low heat, heat half-and-half until you reach a low simmer. Whisk a spoonful into the egg mixture to temper the eggs, then slowly add the egg mixture back into the saucepan with remaining half-and-half. Add butterscotch chips and continually stir on simmer until butterscotch is melted, about 10 minutes. Remove from heat and evenly distribute butterscotch mixture among four custard ramekins.
3 Pour water into Instant Pot®. Insert trivet. Place silicone steamer basket onto trivet. Place ramekins onto steamer basket. Lock lid.
4 Press the Manual button and adjust time to 6 minutes. When the timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until float valve drops and then unlock lid.
5 Transfer custards to a plate and refrigerate covered for 2 hours.
6 Right before serving, top custards with equal amounts superfine sugar. Blow-torch the tops to create a caramelized shell. Serve.
Superfine Sugar
Superfine sugar is smaller than granulated sugar and is sold in most specialty stores. You can also just pulse regular sugar in a food processor to achieve the same results.