Instant Pot® Creme Brulee

Ingredients:
6 Egg Yolks (from extra large eggs)
1/3 cup sugar
2 Cups Cream
2 teaspoons vanilla
1/4 Cup Turbinado Sugar

Directions:
Mix everything but the Turbinado sugar together and strain.

Place mixture into custard cups and cover with foil. Place 1 cup of water into the bottom of the Instant Pot® and place a steamer basket or wire shelf into the pot. Place covered cups on top of this and seal the pot.

Set manually for 9 minutes, and when done use the natural pressure release method. The mixture should be firm.

Take out of the pot and let come to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.

When ready to serve remove plastic wrap and sprinkle the turbinado sugar on top of the mixture, then put in the oven under broiler until sugar melts.

Makes 6 servings